Lemon Garlic Shrimp Zucchini Noodles That Never Get Soggy (20 Minutes)
These lemon garlic shrimp zucchini noodles stay perfectly al dente thanks to a simple salting trick. Ready in 20 minutes, they're a bright, buttery low-carb dinner that never gets watery.
Equipment
- Spiralizer
- Large Colander
- 12-inch Skillet
- Paper towels
Ingredients
- 1 ½ lbs raw shrimp, peeled and deveined (21-25 count)
- 4 medium zucchini (about 2 lbs total)
- 4 cloves garlic, minced
- 2 tablespoons butter (or ghee for dairy-free)
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes (optional)
- to taste salt and black pepper
- handful fresh parsley, chopped (for garnish)
Instructions
- Spiralize the zucchini into noodles and place in a colander. Sprinkle with ½ teaspoon kosher salt, toss gently, and let sit for 10 minutes to draw out moisture.
- Pat the shrimp dry with paper towels. Season with salt, pepper, and half the minced garlic. Toss to coat.
- After 10 minutes, squeeze handfuls of zucchini noodles firmly over the sink to remove liquid. Lay on a clean towel to absorb remaining moisture.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and just opaque. Transfer to a plate.
- Reduce heat to medium. Add the butter and remaining olive oil. When the butter stops foaming, add remaining garlic and red pepper flakes. Cook 30 seconds until fragrant.
- Toss in the squeezed zucchini noodles with tongs. Cook for exactly 2 minutes, lifting and turning, until heated through but still firm at the center.
- Remove from heat. Drizzle with lemon juice and sprinkle zest. Toss gently to coat. Divide noodles among plates, top with shrimp and garnish with parsley. Serve immediately.
Notes
Don't skip the salting step – it is the key to non-soggy noodles. Dry shrimp well before cooking for a good sear. Keep heat high for noodles and cook only 2 minutes. For dairy-free, use ghee or olive oil. For spicy, double the red pepper flakes. Store leftover noodles and shrimp separately in the fridge for up to 2 days. To reheat, a quick skillet works best.