Zucchini Noodle Shrimp might sound a little fancy at first, but hear me out—if you’re craving that tall-plate restaurant shrimp scampi without the crazy calories, you’re in the right spot. Let me guess, you’re probably just like me… you want something fast, not full of mysterious ingredients, but still healthy enough to brag about (or at least tell your mom). Well, you can skip the pasta guilt and still get that garlicky, lemony hit with this one. Speaking of healthy swaps, you might want to peek at other quick ideas over at my [favorite guilt-free recipes].

The Making of Healthy Shrimp Scampi

So, full truth: I used to be a little scared of shrimp. Something about cooking them seemed fancy? Total nonsense. Frozen or fresh, just get ’em peeled and deveined. Heat up some olive oil in a big messy skillet. Toss in garlic—wait just until you smell it, not a second more! Your nose knows.

Shrimp goes in. Toss toss toss. Seriously, do not overcook. They should look pink and be just this side of “done.” Splash in a bunch of lemon juice (the more citrus, the more restaurant-y it tastes). Salt, pepper, maybe a flick of red pepper flakes if you’re me. Heaven. And instead of noodles—duh—throw in spiralized zucchini. The texture’s shockingly good. Even if you’ve never spiralized anything, it’s easy. Just grippy and spinny.

I like to finish it with a little handful of chopped parsley or, honestly, whatever green thing is left in the fridge. There you go, dinner faster than takeout. My family has asked for second helpings before I’m even seated.

This recipe totally changed my weeknight cooking. Amazingly, my picky teenager loves it too! Such a win in my book.

Recipe Adaptations

Now, honestly, you can play around. If you skip shrimp, try chunks of chicken or even keep it vegan with mushrooms and sun-dried tomatoes. Want it saucier? Splash in some chicken broth. Or you could even add a little white wine (not for the kids, though, ha).

Parmesan cheese on top is never a bad idea. And if the spiralizer’s buried in the back corner—you can totally slice zucchini into thin ribbons instead. Maybe not chef-level plating, but trust me, still tastes fab.

Sometimes, I like to throw in a few cherry tomatoes for a little pop. The dish is basically a blank canvas for your weeknight improvisation. If it turns out a bit different every time, that’s just part of the fun.

Nutrition Facts (per serving)

You’re wondering, is this really healthier? Big yes. Swapping regular pasta for zucchini drops the carb count way down and dials up the veggies. An average serving hits about 200 calories. Protein is solid—shrimp rules for that. Maybe 20 grams, give or take.

Zucchini noodles? Barely any fat, practically zero carbs by pasta standards, tons of vitamins. Olive oil brings a dose of healthy fats. If you go easy on cheese, it stays light.

It’s gluten-free. And you’re clocking in almost all your vitamin C for the day (thank you, lemon). No need to fear the big plate this time.

More Healthy Shrimp Recipes To Enjoy

Craving something similar? Let me throw some ideas at you. Shrimp tacos with cabbage slaw hit different on taco night. Or, do a quick shrimp stir-fry with whatever green thing is wilting in the crisper.

If you need a cozy recipe, shrimp and broccoli in a quick garlic sauce over brown rice is basically a hug in a bowl. There are also cold shrimp salads—good for meal prep days.

Shrimp is shockingly versatile. I’ve even tossed it on zoodle “pasta” salads with feta. Never gets boring on my dinner table.

More Zucchini Noodle Recipes

Honestly, zucchini noodles have become my go-to. They soak up flavor like crazy and you barely miss real spaghetti. For comfort food, toss ’em with turkey meatballs and your fave marinara (jar sauce is fine). Or, if you’re feeling summery, do a simple pesto with pine nuts and whatever greens you’ve got.

A couple quick ideas:

Mix up zucchini and carrot noodles for extra color.
Make a quick Asian-inspired bowl with peanut sauce.
Add grilled chicken for a protein hack.
Oh, and cold “zoodle” salads travel way better than you’d think.

Once you start down the zoodle path, you kind of never look back. Pasta who?

Common Questions

How do you keep zucchini noodles from getting soggy?
Don’t overcook them! Just toss in the pan for about 2 minutes at the end.

What size shrimp should I use?
I like medium or large, but honestly whatever is on sale will do.

Can I meal prep this?
Sort of, but zucchini noodles get watery. Prep the shrimp ahead, keep everything separate, and toss together right before eating.

Do I need a spiralizer?
Nope! Use a veggie peeler to make ribbons if you don’t have one.

Can I make it spicy?
Toss in a pinch of red pepper flakes. Or more, you little daredevil.

Ready to Slurp Up Something New?

If you’re still on the fence, I’ll say it: Zucchini Noodle Shrimp is honestly one of my top three weeknight saviors. Quick, light, weirdly fun, and even my neighbor—a certified pasta person—asked for the recipe. For more creative healthy inspiration, check out this insanely tasty Healthy Shrimp Scampi {Made with Zucchini Noodles!} – WellPlated … just in case you want a second opinion. Grab your skillet, skip the fancy chef shoes, just get in there and enjoy your new favorite.