FREE DINNER EBOOK! Get your copy!

Savory Shrimp Scampi Zoodles Quick and Easy Meal

by on August 19, 2025
Save It Jump to Recipe

Are you ready to try a tasty twist on a classic dish? This Shrimp Scampi Zoodles recipe offers all the rich flavors you love, but with a healthy twist. Made with fresh ingredients and quick steps, you can whip up this meal in no time. I’ll guide you from zoodles to the perfect shrimp, sharing tips and tricks along the way. Let’s dive in and make dinner a breeze!

- 2 medium zucchinis, spiralized into zoodles - 1 lb large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - ¼ cup fresh parsley, finely chopped - ¼ cup grated Parmesan cheese (optional) This dish offers a healthy balance. Each serving has about: - Calories: 250 - Protein: 20g - Carbohydrates: 10g - Fat: 15g - Fiber: 3g Shrimp adds protein, while zoodles keep it light. Olive oil provides healthy fats. If you want to change things up, consider these swaps: - Zucchini: Use yellow squash for a different flavor. - Shrimp: Swap shrimp for chicken or tofu. - Olive oil: Use avocado oil for a different taste. - Lemon juice: Lime juice works well too. - Parmesan: Nutritional yeast is a great dairy-free option. These substitutions help cater to your taste and dietary needs while keeping the dish delicious. First, take two medium zucchinis and spiralize them into zoodles. A spiralizer helps make perfect noodle shapes. If you don't have one, you can use a vegetable peeler to create thin strips. Set the zoodles aside once you finish. Next, heat two tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add four minced garlic cloves and one teaspoon of red pepper flakes. Cook this mix for about one minute. The garlic should smell nice and turn a light gold. Now, raise the heat to medium-high. Add one pound of peeled and deveined shrimp to the skillet. Sprinkle some salt and pepper on top. Cook the shrimp for about two to three minutes on each side. They will turn pink and opaque when they are done. Once the shrimp are cooked, move them to a plate. Keep the garlic oil in the skillet. Add one tablespoon of olive oil and the zoodles. Sauté the zoodles for two to three minutes. You want them to be tender but still crunchy. Then, lower the heat and bring the shrimp back to the skillet. Squeeze the juice of one lemon over everything and add the lemon zest. Mix gently for one more minute. Finally, stir in ¼ cup of chopped parsley. Taste and add more salt or pepper if needed. Serve the zoodles and shrimp on plates. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. To cook zoodles well, start with fresh zucchinis. Choose firm ones without soft spots. Spiralize them just before cooking. This keeps them fresh and crunchy. When cooking, don’t overdo the heat. A few minutes is all you need. You want them tender, not mushy. Sauté them quickly after cooking shrimp. This way, they soak up all the lovely flavors. Look for shrimp that are pink and shiny. The smell should be clean, like the sea. Avoid any shrimp with a strong fishy odor. If you can, buy shrimp that are wild-caught. They usually taste better than farmed shrimp. Check for the size too; larger shrimp work best in this dish. A good skillet is key for this recipe. It allows you to cook the shrimp and zoodles evenly. A spiralizer helps create perfect zoodles. You can use a handheld one or a countertop version. Make sure you have a sturdy spatula for flipping shrimp. Lastly, have a citrus juicer handy for the lemon juice. It makes squeezing easier and cleaner. {{image_4}} You can swap shrimp for other proteins. Chicken or scallops work well. Tofu is a great option for a plant-based dish. Cook these proteins the same way as shrimp. Just ensure they reach a safe temp for eating. Each protein brings a different taste to the dish. Want to add more veggies? Try bell peppers, spinach, or cherry tomatoes. These add color and nutrients. Just sauté them briefly with the zoodles. You can also mix in some broccoli or asparagus. This makes your meal even more vibrant and healthy. Do you like it spicy? Increase the red pepper flakes. You can also add fresh chili for more heat. If you want less spice, cut the flakes in half. For a milder taste, try adding a splash of cream. This will balance the flavors nicely. Adjust the spice to suit your taste buds. To keep your Shrimp Scampi Zoodles fresh, store leftovers in an airtight container. Place the zoodles and shrimp together if you plan to eat them soon. They will stay good in the fridge for about 2 days. If you want to keep them longer, separate the zoodles from the shrimp. Zoodles can get soggy if stored too long. When you are ready to eat, you can reheat your leftovers on the stove or in the microwave. To reheat on the stove, place the zoodles and shrimp in a pan over low heat. Stir to warm them evenly. If using the microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking. I do not recommend freezing the cooked zoodles. They can turn mushy when thawed. However, you can freeze cooked shrimp. Place them in a freezer-safe bag and remove as much air as possible. They can last in the freezer for up to 3 months. When ready to use, thaw shrimp in the fridge overnight before cooking or reheating. Zoodles are noodles made from zucchini. You spiralize zucchini to create long, thin strands. Zoodles are a great low-carb and gluten-free alternative to pasta. They are light and soak up flavors well. Using zoodles makes dishes like shrimp scampi healthier and more fun. You can prep some parts ahead. Spiralize the zoodles and store them in the fridge. Cook the shrimp and store them separately. When ready to eat, just sauté the zoodles and mix in the shrimp. This way, you keep the meal fresh and tasty. Avoid cooking the zoodles too early, as they can get soggy. This dish is already gluten-free if you use zoodles. Just skip the Parmesan cheese if you're sensitive to dairy. You can also use gluten-free alternatives for any other toppings. That way, everyone can enjoy this tasty meal without worry. In this blog post, we covered zoodles with shrimp, highlighting key ingredients, preparation steps, and useful tips. You learned about ingredient substitutions, cooking techniques, and how to store leftovers. Variations allow you to customize this dish by adding different proteins or adjusting flavors. I hope you feel ready to create a tasty meal that fits your taste. Enjoy making your zoodles with shrimp and share your experience!

Ingredients

List of Ingredients

– 2 medium zucchinis, spiralized into zoodles

– 1 lb large shrimp, peeled and deveined

– 3 tablespoons olive oil

– 4 cloves garlic, minced

– 1 teaspoon red pepper flakes

– Juice of 1 lemon

– Zest of 1 lemon

– Salt and pepper to taste

– ¼ cup fresh parsley, finely chopped

– ¼ cup grated Parmesan cheese (optional)

Nutritional Information

This dish offers a healthy balance. Each serving has about:

– Calories: 250

– Protein: 20g

– Carbohydrates: 10g

– Fat: 15g

– Fiber: 3g

Shrimp adds protein, while zoodles keep it light. Olive oil provides healthy fats.

Ingredient Substitutions

If you want to change things up, consider these swaps:

– Zucchini: Use yellow squash for a different flavor.

– Shrimp: Swap shrimp for chicken or tofu.

– Olive oil: Use avocado oil for a different taste.

– Lemon juice: Lime juice works well too.

– Parmesan: Nutritional yeast is a great dairy-free option.

These substitutions help cater to your taste and dietary needs while keeping the dish delicious.

Step-by-Step Instructions

Preparing the Zoodles

First, take two medium zucchinis and spiralize them into zoodles. A spiralizer helps make perfect noodle shapes. If you don’t have one, you can use a vegetable peeler to create thin strips. Set the zoodles aside once you finish.

Sautéing the Aromatics

Next, heat two tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add four minced garlic cloves and one teaspoon of red pepper flakes. Cook this mix for about one minute. The garlic should smell nice and turn a light gold.

Cooking the Shrimp

Now, raise the heat to medium-high. Add one pound of peeled and deveined shrimp to the skillet. Sprinkle some salt and pepper on top. Cook the shrimp for about two to three minutes on each side. They will turn pink and opaque when they are done.

Final Steps for Combining Ingredients

Once the shrimp are cooked, move them to a plate. Keep the garlic oil in the skillet. Add one tablespoon of olive oil and the zoodles. Sauté the zoodles for two to three minutes. You want them to be tender but still crunchy. Then, lower the heat and bring the shrimp back to the skillet. Squeeze the juice of one lemon over everything and add the lemon zest. Mix gently for one more minute. Finally, stir in ¼ cup of chopped parsley. Taste and add more salt or pepper if needed. Serve the zoodles and shrimp on plates. If you like, sprinkle some grated Parmesan cheese on top for extra flavor.

Tips & Tricks

Best Practices for Cooking Zoodles

To cook zoodles well, start with fresh zucchinis. Choose firm ones without soft spots. Spiralize them just before cooking. This keeps them fresh and crunchy. When cooking, don’t overdo the heat. A few minutes is all you need. You want them tender, not mushy. Sauté them quickly after cooking shrimp. This way, they soak up all the lovely flavors.

How to Choose Fresh Shrimp

Look for shrimp that are pink and shiny. The smell should be clean, like the sea. Avoid any shrimp with a strong fishy odor. If you can, buy shrimp that are wild-caught. They usually taste better than farmed shrimp. Check for the size too; larger shrimp work best in this dish.

Recommended Cooking Equipment

A good skillet is key for this recipe. It allows you to cook the shrimp and zoodles evenly. A spiralizer helps create perfect zoodles. You can use a handheld one or a countertop version. Make sure you have a sturdy spatula for flipping shrimp. Lastly, have a citrus juicer handy for the lemon juice. It makes squeezing easier and cleaner.

Variations

Protein Alternatives

You can swap shrimp for other proteins. Chicken or scallops work well. Tofu is a great option for a plant-based dish. Cook these proteins the same way as shrimp. Just ensure they reach a safe temp for eating. Each protein brings a different taste to the dish.

Vegetable Add-Ins

Want to add more veggies? Try bell peppers, spinach, or cherry tomatoes. These add color and nutrients. Just sauté them briefly with the zoodles. You can also mix in some broccoli or asparagus. This makes your meal even more vibrant and healthy.

Adjusting Spice Levels

Do you like it spicy? Increase the red pepper flakes. You can also add fresh chili for more heat. If you want less spice, cut the flakes in half. For a milder taste, try adding a splash of cream. This will balance the flavors nicely. Adjust the spice to suit your taste buds.

Storage Info

How to Store Leftovers

To keep your Shrimp Scampi Zoodles fresh, store leftovers in an airtight container. Place the zoodles and shrimp together if you plan to eat them soon. They will stay good in the fridge for about 2 days. If you want to keep them longer, separate the zoodles from the shrimp. Zoodles can get soggy if stored too long.

Reheating Instructions

When you are ready to eat, you can reheat your leftovers on the stove or in the microwave. To reheat on the stove, place the zoodles and shrimp in a pan over low heat. Stir to warm them evenly. If using the microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking.

Freezing Zoodles and Shrimp

I do not recommend freezing the cooked zoodles. They can turn mushy when thawed. However, you can freeze cooked shrimp. Place them in a freezer-safe bag and remove as much air as possible. They can last in the freezer for up to 3 months. When ready to use, thaw shrimp in the fridge overnight before cooking or reheating.

FAQs

What are zoodles?

Zoodles are noodles made from zucchini. You spiralize zucchini to create long, thin strands. Zoodles are a great low-carb and gluten-free alternative to pasta. They are light and soak up flavors well. Using zoodles makes dishes like shrimp scampi healthier and more fun.

Can I make this dish ahead of time?

You can prep some parts ahead. Spiralize the zoodles and store them in the fridge. Cook the shrimp and store them separately. When ready to eat, just sauté the zoodles and mix in the shrimp. This way, you keep the meal fresh and tasty. Avoid cooking the zoodles too early, as they can get soggy.

How do I make the dish gluten-free?

This dish is already gluten-free if you use zoodles. Just skip the Parmesan cheese if you’re sensitive to dairy. You can also use gluten-free alternatives for any other toppings. That way, everyone can enjoy this tasty meal without worry.

In this blog post, we covered zoodles with shrimp, highlighting key ingredients, preparation steps, and useful tips. You learned about ingredient substitutions, cooking techniques, and how to store leftovers. Variations allow you to customize this dish by adding different proteins or adjusting flavors. I hope you feel ready to create a tasty meal that fits your taste. Enjoy making your zoodles with shrimp and share your experience!

- 2 medium zucchinis, spiralized into zoodles - 1 lb large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - ¼ cup fresh parsley, finely chopped - ¼ cup grated Parmesan cheese (optional) This dish offers a healthy balance. Each serving has about: - Calories: 250 - Protein: 20g - Carbohydrates: 10g - Fat: 15g - Fiber: 3g Shrimp adds protein, while zoodles keep it light. Olive oil provides healthy fats. If you want to change things up, consider these swaps: - Zucchini: Use yellow squash for a different flavor. - Shrimp: Swap shrimp for chicken or tofu. - Olive oil: Use avocado oil for a different taste. - Lemon juice: Lime juice works well too. - Parmesan: Nutritional yeast is a great dairy-free option. These substitutions help cater to your taste and dietary needs while keeping the dish delicious. First, take two medium zucchinis and spiralize them into zoodles. A spiralizer helps make perfect noodle shapes. If you don't have one, you can use a vegetable peeler to create thin strips. Set the zoodles aside once you finish. Next, heat two tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add four minced garlic cloves and one teaspoon of red pepper flakes. Cook this mix for about one minute. The garlic should smell nice and turn a light gold. Now, raise the heat to medium-high. Add one pound of peeled and deveined shrimp to the skillet. Sprinkle some salt and pepper on top. Cook the shrimp for about two to three minutes on each side. They will turn pink and opaque when they are done. Once the shrimp are cooked, move them to a plate. Keep the garlic oil in the skillet. Add one tablespoon of olive oil and the zoodles. Sauté the zoodles for two to three minutes. You want them to be tender but still crunchy. Then, lower the heat and bring the shrimp back to the skillet. Squeeze the juice of one lemon over everything and add the lemon zest. Mix gently for one more minute. Finally, stir in ¼ cup of chopped parsley. Taste and add more salt or pepper if needed. Serve the zoodles and shrimp on plates. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. To cook zoodles well, start with fresh zucchinis. Choose firm ones without soft spots. Spiralize them just before cooking. This keeps them fresh and crunchy. When cooking, don’t overdo the heat. A few minutes is all you need. You want them tender, not mushy. Sauté them quickly after cooking shrimp. This way, they soak up all the lovely flavors. Look for shrimp that are pink and shiny. The smell should be clean, like the sea. Avoid any shrimp with a strong fishy odor. If you can, buy shrimp that are wild-caught. They usually taste better than farmed shrimp. Check for the size too; larger shrimp work best in this dish. A good skillet is key for this recipe. It allows you to cook the shrimp and zoodles evenly. A spiralizer helps create perfect zoodles. You can use a handheld one or a countertop version. Make sure you have a sturdy spatula for flipping shrimp. Lastly, have a citrus juicer handy for the lemon juice. It makes squeezing easier and cleaner. {{image_4}} You can swap shrimp for other proteins. Chicken or scallops work well. Tofu is a great option for a plant-based dish. Cook these proteins the same way as shrimp. Just ensure they reach a safe temp for eating. Each protein brings a different taste to the dish. Want to add more veggies? Try bell peppers, spinach, or cherry tomatoes. These add color and nutrients. Just sauté them briefly with the zoodles. You can also mix in some broccoli or asparagus. This makes your meal even more vibrant and healthy. Do you like it spicy? Increase the red pepper flakes. You can also add fresh chili for more heat. If you want less spice, cut the flakes in half. For a milder taste, try adding a splash of cream. This will balance the flavors nicely. Adjust the spice to suit your taste buds. To keep your Shrimp Scampi Zoodles fresh, store leftovers in an airtight container. Place the zoodles and shrimp together if you plan to eat them soon. They will stay good in the fridge for about 2 days. If you want to keep them longer, separate the zoodles from the shrimp. Zoodles can get soggy if stored too long. When you are ready to eat, you can reheat your leftovers on the stove or in the microwave. To reheat on the stove, place the zoodles and shrimp in a pan over low heat. Stir to warm them evenly. If using the microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking. I do not recommend freezing the cooked zoodles. They can turn mushy when thawed. However, you can freeze cooked shrimp. Place them in a freezer-safe bag and remove as much air as possible. They can last in the freezer for up to 3 months. When ready to use, thaw shrimp in the fridge overnight before cooking or reheating. Zoodles are noodles made from zucchini. You spiralize zucchini to create long, thin strands. Zoodles are a great low-carb and gluten-free alternative to pasta. They are light and soak up flavors well. Using zoodles makes dishes like shrimp scampi healthier and more fun. You can prep some parts ahead. Spiralize the zoodles and store them in the fridge. Cook the shrimp and store them separately. When ready to eat, just sauté the zoodles and mix in the shrimp. This way, you keep the meal fresh and tasty. Avoid cooking the zoodles too early, as they can get soggy. This dish is already gluten-free if you use zoodles. Just skip the Parmesan cheese if you're sensitive to dairy. You can also use gluten-free alternatives for any other toppings. That way, everyone can enjoy this tasty meal without worry. In this blog post, we covered zoodles with shrimp, highlighting key ingredients, preparation steps, and useful tips. You learned about ingredient substitutions, cooking techniques, and how to store leftovers. Variations allow you to customize this dish by adding different proteins or adjusting flavors. I hope you feel ready to create a tasty meal that fits your taste. Enjoy making your zoodles with shrimp and share your experience!

Shrimp Scampi Zoodles

Indulge in a delightful twist on a classic dish with this Shrimp Scampi Zoodles recipe! This easy, healthy meal features spiralized zucchini noodles paired with succulent shrimp, zesty lemon, and aromatic garlic for a fresh flavor explosion. Perfect for a quick weeknight dinner, this recipe is sure to impress. Click through to explore how to make this delicious, low-carb alternative that's ready in just 20 minutes!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust based on your spice preference)

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

¼ cup fresh parsley, finely chopped

¼ cup grated Parmesan cheese (optional)

Instructions
 

Prepare the Zoodles: Use a spiralizer to create zoodles from the zucchinis. Once done, place the zoodles aside for later use.

    Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the minced garlic and red pepper flakes, sautéing for about 1 minute or until the garlic becomes fragrant and slightly golden.

      Cook the Shrimp: Increase the heat to medium-high and add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook the shrimp for approximately 2-3 minutes on each side, or until they turn pink and opaque, indicating they are fully cooked.

        Set Aside Cooked Shrimp: Once cooked, remove the shrimp from the skillet and transfer them to a plate while leaving the garlic-infused oil in the pan.

          Sauté the Zoodles: In the same skillet, add the remaining tablespoon of olive oil. Introduce the spiralized zoodles and sauté for 2-3 minutes. The goal is to cook them until they are just tender yet still retain some crunch.

            Combine Shrimp and Flavors: Lower the heat to low and return the shrimp to the skillet. Squeeze the juice of the lemon and add the lemon zest, tossing everything gently to combine. Allow the mixture to heat together for an additional minute.

              Final Touches: Remove the skillet from heat and stir in the finely chopped parsley. Taste, and adjust seasoning with added salt and pepper if necessary.

                Plate the Dish: Arrange the zoodles and shrimp on plates, ensuring a beautiful mix is displayed. If desired, sprinkle with grated Parmesan cheese for an added layer of flavor and richness.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Präsentations-Hinweis: Serve the dish in shallow bowls, adorned with a sprinkle of extra parsley and a lemon wedge on the side for a fresh and vibrant presentation.