High Protein Garlic Shrimp Zucchini Noodles — 39g Protein, 15 Minutes

This high protein garlic shrimp zucchini noodles recipe is dinner in 15 minutes flat. The shrimp cooks in two minutes a side, the zucchini noodles take the place of pasta, and garlic butter, lemon and parmesan do the rest — 39g of protein and about 380 calories per serving.

Shrimp is one of the leanest proteins you can cook, and zucchini noodles keep the carbs low without making the plate feel empty. The trick is drying the noodles before they hit the pan — wet noodles steam and go soggy. Pat them dry, keep the pan hot, and everything comes together in one skillet.

Why you’ll love it

• 39g protein per serving, about 380 calories
• 15 minutes start to finish, one pan
• No pasta — light but still filling
• Fast enough for a weeknight, good enough for guests

Ingredients (serves 2)

• 12 oz large shrimp, peeled and deveined (tails off)
• 3 medium zucchini, spiralized (about 4 cups noodles)
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• Juice of 1 lemon
• 2 tbsp grated parmesan
• Salt and black pepper
• Fresh parsley, chopped, to serve

Equipment used

• A spiralizer, for the zucchini noodles
• A large skillet, for the shrimp
• Tongs, for tossing the noodles

Instructions

1. Spiralize the zucchini and pat the noodles dry with a clean towel — dry noodles stay firm instead of going watery.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook 2 minutes per side until pink and opaque. Remove to a plate.
3. Lower the heat to medium. Add the remaining olive oil and the butter, then the garlic and red pepper flakes. Cook 30 seconds until fragrant — do not let the garlic brown.
4. Add the zucchini noodles and toss for 2 minutes, just until warmed through and slightly softened.
5. Return the shrimp to the pan, squeeze in the lemon juice, and toss everything together.
6. Serve straight away, topped with parmesan and fresh parsley.

Tips

• Pat the zucchini noodles dry — wet noodles steam and go soggy.
• Do not overcook the shrimp — 2 minutes a side is enough; they finish in the pan’s heat.
• Zucchini noodles soften fast, so 2 minutes is plenty.
• Leftovers keep 1 day in the fridge; reheat gently in a skillet, not the microwave.

Nutrition (per serving) — Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Baked Cod with Lemon and Herbs
• High Protein Salmon and Quinoa Bowl
• High Protein Tuna and White Bean Salad

FAQ

Can I use frozen shrimp? Yes — thaw fully and pat very dry first, or they release water and steam instead of searing.

Do I need a spiralizer? A julienne peeler works too. Pre-cut zucchini noodles from the store also work — pat them dry the same way.

Is it good for weight loss? At about 380 calories with 39g of protein it is very filling for the calories, which is exactly what you want in a weight loss dinner.

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