Shrimp Scampi Zoodles

his vibrant and healthy Shrimp Scampi Zoodles recipe is a low-carb take on the Italian classic, full of bright lemon flavor and tender, garlicky shrimp. Served over a bed of spiralized zucchini noodles and tossed in a light butter sauce, it’s a fresh, satisfying meal that comes together in just 20 minutes. Ideal for a quick weeknight dinner or a refined, elegant lunch.

Why You’ll Love This Recipe

Shrimp Scampi Zoodles are a brilliant combination of indulgent flavor and health-conscious simplicity. Here’s why this recipe is a favorite:

• Light, low-carb, and gluten-free without sacrificing flavor
• Packed with protein and fresh vegetables
• Ready in 20 minutes, making it ideal for busy schedules
• Versatile enough for meal prep or entertaining
• A great way to use seasonal zucchini in a creative dish

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into zoodles
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and black pepper, to taste
• 2 tablespoons grated Parmesan (optional)
• Lemon wedges, for garnish

Directions

1. Pat the shrimp dry and season lightly with salt and pepper.
2. In a large skillet over medium heat, warm the olive oil. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, melt the butter. Add the garlic and red pepper flakes (if using) and sauté for about 30 seconds, just until fragrant.
4. Stir in the lemon juice and zest. Add the spiralized zucchini noodles and toss gently to coat in the sauce. Cook for 2–3 minutes, just until the zoodles are tender but not mushy.
5. Return the cooked shrimp to the skillet and combine with the zoodles. Heat through briefly, then remove from heat.
6. Sprinkle with grated Parmesan, if using, and garnish with lemon wedges before serving.

Servings and timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Calories per serving: Approximately 290 kcal

Variations

• Add White Wine: Deglaze the skillet with 1/4 cup white wine before adding the lemon juice for added depth.
• Spicy Version: Increase the red pepper flakes or add a pinch of cayenne pepper.
• Paleo or Whole30: Skip the Parmesan and use ghee instead of butter.
• Vegetarian Option: Replace shrimp with sautéed mushrooms or marinated tofu.
• Herb Finish: Add fresh parsley or basil for extra brightness.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the shrimp and zoodles separate if possible.

Reheating:
Gently reheat in a skillet over low heat until just warmed through. Avoid microwaving, as it may overcook the shrimp and soften the zoodles too much.

Freezing:
Not recommended, as zucchini noodles tend to become watery upon thawing, and shrimp can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

Do I need a spiralizer to make zoodles?

A spiralizer is ideal, but you can also use a julienne peeler or buy pre-spiralized zucchini at most grocery stores.

Can I substitute another vegetable for zucchini?

Yes, try spiralized yellow squash, carrots, or even thinly sliced cabbage for variation.

How do I keep zoodles from getting soggy?

Cook them only briefly (2–3 minutes) and avoid overcooking. Drain any excess moisture after sautéing if necessary.

Is this dish keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein, making it suitable for a keto lifestyle.

What kind of shrimp should I use?

Large or extra-large shrimp work best, either tail-on or tail-off, depending on your preference.

Can I add other vegetables?

Absolutely. Mushrooms, cherry tomatoes, or spinach pair well and add extra nutrients.

What’s the best butter substitute for dairy-free?

Use ghee or a dairy-free butter alternative. Olive oil alone also works in a pinch.

Can I serve this dish cold?

While it’s best warm, leftovers can be served cold as a shrimp zoodle salad.

Can I make this ahead of time?

Yes, though for best texture, store components separately and assemble just before serving.

Conclusion

Shrimp Scampi Zoodles offer a wholesome, quick, and flavorful alternative to traditional pasta-based scampi. With zesty lemon, tender shrimp, and garlicky butter sauce wrapped around fresh zucchini noodles, it’s a dish that feels indulgent while staying light. Whether you’re looking for a healthy weeknight meal or an elegant lunch option, this recipe is a dependable favorite that delivers every time.

Shrimp Scampi Zoodles

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This healthy Shrimp Scampi Zoodles recipe is a light and flavorful low-carb twist on the Italian classic. Garlicky shrimp are sautéed in a buttery lemon sauce and tossed with zucchini noodles for a quick, gluten-free weeknight dinner packed with freshness and flavor.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course, Low-Carb
• Method: Sautéed
• Cuisine: Italian-Inspired
• Diet: Gluten Free

Ingredients

• 1 lb large shrimp, peeled and deveined

• 4 medium zucchini, spiralized into zoodles

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 4 garlic cloves, minced

• 1/4 teaspoon red pepper flakes (optional)

• Juice of 1 lemon

• Zest of 1 lemon

• Salt and black pepper, to taste

• 2 tablespoons grated Parmesan (optional)

• Lemon wedges, for garnish

 

 

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Instructions

1. Pat shrimp dry and season with salt and pepper.

2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.

3. In the same skillet, melt butter. Add garlic and red pepper flakes; sauté for 30 seconds.

4. Stir in lemon juice and zest. Add zucchini noodles and toss gently. Cook for 2–3 minutes until just tender.

5. Return shrimp to the pan and mix with the zoodles until warmed through.

6. Remove from heat, sprinkle with Parmesan (if using), and serve with lemon wedges.

Notes

• Don’t overcook the zoodles—they should remain slightly firm for the best texture.

• For a dairy-free version, omit Parmesan and substitute butter with more olive oil.

• Add a splash of white wine to the sauce for extra flavor.