Shrimp and Zucchini Noodles with Garlic and Chili

Spiralized zucchini gets a quick sauté with olive oil, garlic, and red pepper flakes, then tossed with plump sautéed shrimp and a handful of fresh parsley. Light, fast, and naturally grain-free. This dish comes together in under 20 minutes and feels bright and fresh without being fussy. The zucchini keeps a bit of bite, the shrimp are tender, and the garlic-chili oil ties it all together. Perfect for a weeknight when you want something satisfying but not heavy.

By TasteBuds

Recipe details

Yield
4 people
Prep time
12 minutes
Cook time
8 minutes
Total time
20 minutes

Ingredients

  • 4 medium (about 2 lb) medium zucchini, spiralized into noodles
  • 1 lb large shrimp, peeled and deveined (tails on or off, your call)
  • 3 tbsp extra-virgin olive oil (divided)
  • 4 cloves garlic, minced
  • ½ tsp red pepper flakes (or to taste)
  • to taste kosher salt
  • to taste freshly ground black pepper
  • ¼ cup fresh parsley, chopped
  • 1 medium lemon, cut into wedges (for serving)

Instructions

  1. Spiralize 4 medium zucchini (about 2 lb / 900 g) into noodles using a spiralizer or julienne peeler.
  2. Lay the zucchini noodles out on paper towels and sprinkle lightly with kosher salt. Let them sit for 5 minutes to draw out excess moisture, then gently pat dry. This keeps the dish from getting watery.
  3. While the zucchini rests, pat 1 lb (450 g) large shrimp, peeled and deveined very dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.
  4. Mince 4 cloves garlic.
  5. Chop ¼ cup (15 g) fresh parsley.
  6. Cut 1 medium lemon into wedges for serving.
  7. Heat 2 tbsp (30 ml) extra-virgin olive oil in a large skillet over medium-high heat. When it shimmers, add the seasoned shrimp in a single layer. Cook without moving for 2 minutes until the bottoms turn pink and slightly golden, then flip and cook another 1 to 2 minutes until just cooked through. Transfer the shrimp to a plate.
  8. Add the remaining 1 tbsp (15 ml) extra-virgin olive oil to the same skillet. Toss in the 4 cloves garlic, minced and ½ tsp (2.5 ml) red pepper flakes. Stir constantly for about 30 seconds until fragrant but not browned.
  9. Add the dried zucchini noodles to the skillet and toss with tongs for 2 to 3 minutes until just tender but still with a little bite. They'll soften fast, so don't walk away.
  10. Return the shrimp to the skillet along with the ¼ cup (15 g) fresh parsley, chopped. Toss everything together for about 30 seconds to warm the shrimp through and coat with the garlic oil. Taste and adjust salt and pepper.
  11. Divide among plates and serve immediately with lemon wedges on the side for squeezing over the top.