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Pan of zucchini noodles with pink garlic shrimp, cherry tomatoes and parmesan
DinnerPescatarianGluten-freeDairy-freeLow-carb

Garlic Shrimp Zucchini Noodles

Plump garlicky shrimp and sweet cherry tomatoes over tender zucchini noodles. 34g protein, just 269 calories, and on the table in 20 minutes flat.

34g Protein1410mg Potassium79mg Vitamin C1.4mcg Vitamin B12
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Prep10 min
Cook10 min
Calories269 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

4 servings

Instructions

5 steps · about 20 minutes total

  1. Sear the shrimp

    Pat the shrimp very dry — this is non-negotiable for a good sear. Heat 1 tablespoon of oil in a large skillet over high heat. Sear the shrimp 90 seconds per side until pink and just opaque. Remove immediately; they finish in the residual heat.

  2. Bloom the garlic

    Lower the heat to medium, add the remaining oil, garlic slices and chili flakes. Cook 1 minute, stirring, until the garlic is pale gold and fragrant — not brown, which turns bitter.

  3. Wilt the tomatoes

    Add the cherry tomatoes with a pinch of salt and cook 3 minutes until they slump and release their juices into a light pan sauce.

  4. Toss the noodles

    Add the zucchini noodles and toss 2–3 minutes until just tender with a slight bite. They release water as they cook — do not cover the pan, and do not overcook or you get soup.

  5. Finish

    Return the shrimp to the pan, add lemon juice and parmesan, and toss 30 seconds. Serve immediately with basil and lemon wedges.

Why this helps

Big protein, light plate

Shrimp delivers 34g of complete protein for under 300 calories — one of the best protein-to-calorie ratios in the seafood case. The zucchini noodles keep it low-carb while sneaking in potassium and vitamin C, and the whole thing eats like the Italian seaside in July.

All about ProteinAll about PotassiumAll about Vitamin CAll about Vitamin B12

Nutrition facts

per serving · % DV
  • Calories 269 kcal13%
  • Protein 33g66%
  • Total Carbohydrate 11g4%
  • Dietary Fiber 3g11%
  • Total Sugars 2g4%
  • Total Fat 12g15%
  • Sodium 275mg12%

Vitamins & minerals

  • Iron 2.6mg14%
  • Calcium 229mg18%
  • Magnesium 92mg22%
  • Potassium 1410mg30%
  • Vitamin C 79mg88%
  • Vitamin B12 1.4mcg58%
  • Folate 104mcg26%
  • Zinc 2.9mg26%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

How do I stop zucchini noodles going watery?
Three rules: salt them and rest 15 minutes, then squeeze dry; cook uncovered and fast; and never overcook — 2–3 minutes max. They should still have bite.
Can I use frozen shrimp?
Yes. Thaw fully in the fridge overnight or under cold running water, then pat extremely dry. Wet shrimp steam instead of searing.
Do I need a spiralizer?
A julienne peeler works, or buy pre-spiralized zucchini. In a pinch, thin ribbons cut with a vegetable peeler are lovely.
Can I add pasta?
A 50/50 mix with spaghetti is great for hungrier appetites — toss the cooked pasta in with the noodles. It bumps the calories but keeps things light.
How do I know shrimp are done?
They curl into a C shape and turn pink-opaque. A tight O means overcooked. Pull them at C — they keep cooking off the heat.
Can I make it dairy-free?
Skip the parmesan and finish with a spoonful of dairy-free pesto or just extra lemon and herbs. Still delicious.
What wine goes with it?
A crisp white — pinot grigio or sauvignon blanc. The lemon-garlic profile loves acidity.
Can I prep it ahead?
Spiralize the zucchini up to 2 days ahead (store wrapped in paper towels). Cook everything fresh — this is a 20-minute dish, not a meal-prep one.

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