Go Back

High Protein Garlic Shrimp Zucchini Noodles

Sophia Martinez
Garlic butter shrimp over fresh zucchini noodles with lemon and parmesan. 39g protein — 15 minutes, one pan, no pasta.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Servings 2
Calories 380 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Spiralize the zucchini and pat the noodles dry with a clean towel — dry noodles stay firm instead of going watery.
  • 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.
  • 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.
  • Add the zucchini noodles and toss for 2 minutes, just until warmed through and slightly softened.
  • Return the shrimp to the pan, squeeze in the lemon juice, and toss everything together.
  • Serve straight away, topped with parmesan and fresh parsley.

Notes

Pat zucchini noodles dry before cooking. Do not overcook the shrimp. Best eaten fresh; leftovers keep 1 day refrigerated.
Keyword dinner, garlic shrimp, high protein, low carb, zucchini noodles