Garlic Shrimp with Zucchini Noodles
Juicy garlic shrimp over light zucchini noodles. A low-carb, high-protein dinner that feels indulgent but stays light.
This dish gives you all the comfort of a garlicky pasta with a fraction of the carbs. Zucchini noodles stand in for pasta, keeping the meal light and adding extra vegetables, while quick-cooked shrimp bring lean protein and a touch of luxury. It comes together in fifteen minutes and is naturally low-carb, making it a favourite for a light yet satisfying dinner.
Nutrition per serving
Ingredients
Makes 2 servings
- Raw shrimp, peeled 300 g / 10.5 oz
- Courgettes, spiralized 400 g / 14 oz
- Garlic, minced 3 cloves
- Olive oil 2 tbsp
- Lemon juice, chilli flakes, parsley to taste
Method
- Heat 1 tbsp olive oil in a pan and cook the shrimp for 2 minutes per side until pink. Remove and set aside.
- Add the remaining oil and garlic, cook for 30 seconds until fragrant.
- Add the courgette noodles and toss for 2 to 3 minutes until just tender.
- Return the shrimp, add lemon juice, chilli flakes and parsley, toss and serve immediately.
Tips
- Do not overcook the courgette noodles, or they release water and go soft.
- Pat the shrimp dry before cooking so they sear rather than steam.
- A little grated parmesan on top works beautifully if not strictly dairy-free.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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