Easy shrimp zucchini noodles cooked in lemon and garlic for a healthy and keto-friendly spin on pasta. Made with fresh shrimp, spiralized zucchini, and cooked in chicken broth, this low-carb recipe is loaded with flavor. Discover how to make this healthy seafood zoodle dish today.
Zucchini noodles with shrimp is the perfect fuss-free meal. It takes just fifteen minutes to put together and can be made in bulk for the week ahead. The strands of spaghetti-like zucchini (or courgette) are fantastic at soaking up the recipe’s garlic-butter sauce, making every last inch of this dish soaked in flavor.
Made with lemon and garlic butter, this easy meal packs in fresh, zingy flavors, and proof that low-carb meals can be delicious. Easy to make ahead of time, this is one of our favorite keto meal prep recipes for busy weeknights or work lunches.
Discover how to make the best shrimp zucchini noodles from scratch, including spiralizing tips and what to do with leftovers. Let’s get into the recipe.
How to Spiralize Zucchini for Noodles
If you have a hand crank spiralizer, attach it to your countertop. Wash the zucchini and trim the end to make a flat surface. Then, put the zucchini in the spiralizer, placing the flat end against the blade. Turn the crank to make the noodles.
If you have a handheld spiralizer, you will need to trim the end of the zucchini until it’s flat and cut the vegetable into shorter sections. Hold the zucchini against the machine and turn it counterclockwise to make spirals. Use a food holder toward the end of the vegetable to preserve your fingers.
Zucchini Noodles Without a Spiralizer
You can still make zucchini noodles without a spiralizer, although the process is harder, and the noodles will not be as even. One method is to use a mandoline with a julienning blade and twist the zucchini as if you are sharpening a pencil to form spirals.
You can use other appliances to shave thin slices of zucchini, such as a potato peeler or box grater. Slice the zucchini into strips, then cut the strips into matchsticks. While this will not yield long, spiraling noodles, it is a great way to make zucchini dishes without a mandoline or spiralizer.
How to Prevent Soggy Zucchini Noodles
One of the most common problems people experience when making zucchini noodles is sogginess. To prevent this, cook the zucchini noodles in batches. Overcrowding the pan prevents the water from evaporating, leading to soggy noodles.
Should You Salt Zucchini Noodles?
Do not salt your zucchini noodles the way you would regular pasta noodles as they cook. Salting vegetables such as zucchini gets them to release water, which will increase the sogginess of the zucchini noodles. To increase their flavor, salt the noodles after they are cooked.
Should You Drain Zucchini Noodles?
Draining zucchini noodles is one of the best ways to get rid of excess moisture and stop your meal from becoming a soggy mess. You can drain the noodles in a colander, just as you would with pasta noodles, and even pat them dry with paper towels to soak up all of the moisture. However, be careful as zucchini noodles are more delicate than pasta and could break if you are too rough with them.
Should I Boil My Zucchini Noodles?
You can cook zucchini in boiling water, particularly if you are watching your fat content, but it is easier to overcook them using this method than sauteing. When boiling zucchini noodles, be sure to leave them in the pot for just a minute, until the noodles are al dente.
Zucchini noodles make great leftovers for lunch or dinner on a busy evening. Store zucchini noodles in a paper towel-lined glass container (the towel soaks up the moisture). Store the sauce separately to prevent the noodles from getting soggy.
Leftover zucchini noodles are usually good for two to three days.
You can freeze zucchini noodles in an airtight bag for several months. However, you should freeze them when they’re raw, not cooked, and without any sauce to prevent sogginess.
Shrimp Zucchini Noodles [Low-Carb & Keto Zoodles]
- 3 tbsp butter unsalted
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 lb shrimp peeled and deveined
- 3 large zucchini ends removed and spiralized
- ½ tsp crushed red pepper flakes
- ¼ cup chicken broth
- 2 tsp lemon zest
- kosher salt to taste
- ground black pepper to taste
- fresh parsley chopped
- lemon thinly sliced
- parmesan cheese grated
- Melt butter in a skillet over medium heat
- Add chopped shallot and sauté until soft and translucent, about 3 minutes
- Add minced garlic and cook until fragrant, about 30 seconds
- Add shrimp, salt, black pepper, and red pepper flakes. Cook until shrimp are translucent but not entirely cooked through, about 3 minutes.
- Add chicken broth and lemon zest. Bring heat to a gentle boil for 1 minute before reducing heat to simmer.
- Remove from heat. Add spiralized zucchini noodles and chopped fresh parsley. Toss until zoodles are coated in broth.
- Transfer shrimp noodles to colander to drain excess liquid
- Serve with grated parmesan cheese and extra chopped parsley