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For this dish, you need fresh ingredients that bring great flavor. Here’s what you’ll need: - 2 medium zucchinis, spiralized - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 lemon, zested and juiced - Fresh parsley, chopped, for garnish You also need some common items from your pantry. These are essential for cooking: - 2 tablespoons olive oil - 1/4 teaspoon red pepper flakes (optional for spice) - Salt and pepper to taste Adding a garnish makes your dish look even better. I suggest using: - Fresh chopped parsley to add a pop of color and flavor Using fresh ingredients makes a big difference in taste. The shrimp should be bright and firm. The zucchinis should feel smooth and firm, too. Always choose the best you can find. To make zoodles, use a spiralizer to turn two medium zucchinis into noodles. Place the zoodles in a colander. This helps drain any extra water. Let them sit while you prepare the rest of the dish. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add one pound of peeled and deveined shrimp to the pan. Season them with salt, pepper, and red pepper flakes if you like some spice. Cook the shrimp for about two to three minutes on each side. They should turn pink and opaque. Once done, remove them from the skillet and set aside. In the same skillet, add the other tablespoon of olive oil. Then, add four cloves of minced garlic. Sauté for about 30 seconds until the garlic smells great. Be careful not to burn it! Next, add the zoodles to the skillet. Toss them gently with the garlic for two to three minutes until they are just tender. Return the shrimp to the skillet. Add the juice and zest of one lemon, then mix everything well. Cook for one more minute to heat it through. Now, your dish is ready to serve! To make great zoodles, choose firm zucchinis. Look for ones that feel heavy for their size. Wash them well before spiralizing. Cut off both ends. Then, use your spiralizer. Turn the handle slowly. This creates long strands. Place the zoodles in a colander to drain. This step removes extra water and keeps them from getting soggy. To cook shrimp just right, use large shrimp. They cook quickly and stay juicy. Heat your skillet over medium-high heat. Add olive oil and let it heat up. Place the shrimp in the skillet in a single layer. Avoid crowding them. Cook for about 2-3 minutes on each side. They should turn pink and opaque. Remove them from the heat to prevent overcooking. To boost the flavor of your dish, use fresh lemon juice and zest. This adds a bright taste. Don’t skip the garlic; it gives a nice aroma. If you like some heat, add red pepper flakes. Fresh parsley as a garnish gives a pop of color and freshness. You can also try adding a splash of white wine for depth. {{image_2}} If you want to switch up the shrimp, try chicken or tofu. Chicken breast works well. Just slice it thinly and sauté until cooked through. Tofu adds a nice texture and is great for a plant-based meal. Use firm tofu and press it for extra crispiness. You can also try scallops or fish. Both pair nicely with lemon and garlic. This dish is already gluten-free and low-carb. Zoodles are a great substitute for pasta. If you want a heartier option, try spaghetti squash. It has a similar texture and still keeps it light. Just bake it until tender, then scoop out the flesh. You can enjoy this meal without worrying about carbs. Feel free to add more veggies! Bell peppers, cherry tomatoes, or spinach all work well. Just sauté them with the garlic for added flavor. You can also toss in some mushrooms for a savory touch. If you like a kick, add more red pepper flakes or a splash of hot sauce. This dish is all about making it your own! To keep your Lemon Garlic Shrimp Zoodles fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Be sure to let the dish cool before sealing it up. This step helps prevent moisture buildup. When reheating, use a skillet over medium heat. Add a splash of olive oil to keep the dish moist. Stir gently for about five minutes until warmed through. Avoid the microwave, as it can make the zoodles soggy. You can freeze Lemon Garlic Shrimp Zoodles, but it's best to freeze the shrimp and zoodles separately. Place them in freezer bags, squeeze out excess air, and seal tightly. They can last up to three months in the freezer. Thaw in the fridge before reheating for best results. Yes, you can make Lemon Garlic Shrimp Zoodles ahead of time. Cook the shrimp and zoodles separately. Store them in airtight containers in the fridge. When you are ready to eat, just reheat them in a skillet. Add fresh lemon juice and garlic when reheating for best flavor. If you cannot find zucchinis, you can use spaghetti squash or even regular pasta. Spaghetti squash has a similar texture. You can also try other vegetables like carrots or bell peppers, spiralized into noodles. They will work great! Shrimp cooks fast. Look for a pink color and a C shape. If they turn opaque, they are ready. Cook for about 2-3 minutes on each side. Be careful not to overcook them, as they can become tough. We covered fresh ingredients, pantry staples, and garnishes for your dish. I shared step-by-step tips for preparing zoodles and cooking shrimp perfectly. You learned best practices for spiralizing and enhancing flavor. I explored tasty variations, including alternative proteins and gluten-free options. Lastly, we discussed proper storage and reheating, plus FAQs like making the dish ahead. Remember, cooking should be fun and simple. Enjoy trying new twists on your meals!

Lemon Garlic Shrimp Zoodles

Make a delicious and healthy meal with this Lemon Garlic Shrimp Zoodles recipe! Perfectly sautéed shrimp and spiralized zucchini come together in a light lemony garlic sauce that's bursting with flavor. This quick dish is ready in just 20 minutes, making it ideal for busy nights. Click through to discover the full recipe and elevate your dinner game with this delightful seafood twist on pasta!
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Ingredients
  

2 medium zucchinis, spiralized (to make zoodles)

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 lemon, zested and juiced

2 tablespoons olive oil

1/4 teaspoon red pepper flakes (optional for spice)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer, create zoodles by spiralizing the zucchinis. Set aside in a colander to drain any excess water.

    Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and season with salt, pepper, and red pepper flakes (if using). Sauté for about 2-3 minutes on each side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.

      Sauté Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn the garlic.

        Add Zoodles: Add the spiralized zucchini (zoodles) to the skillet and toss gently with the garlic for about 2-3 minutes until just tender.

          Combine Ingredients: Return the cooked shrimp to the skillet with the zoodles. Add lemon zest and juice, and gently toss everything together until well combined. Cook for an additional minute to heat everything through.

            Serve: Remove from heat, adjust seasoning with more salt and pepper if needed, and serve immediately garnished with fresh chopped parsley.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 2