Lemon Herb Grilled Shrimp With Zucchini Noodles – Fresh, Light, and Ready Fast
This is the kind of weeknight dinner that feels restaurant-worthy without the fuss. Bright lemon, fresh herbs, and juicy shrimp keep things lively, while zucchini noodles make it light but satisfying. You get big flavor, a short ingredient list, and a cooking time that won’t derail your evening.
Whether you’re eating lighter or just love clean, simple food, this dish hits the sweet spot. It’s flexible, fast, and full of fresh, sunny vibes.
Lemon Herb Grilled Shrimp With Zucchini Noodles - Fresh, Light, and Ready Fast
Ingredients
- 1 1/4 to 1 1/2 pounds large raw shrimp, peeled and deveined (tails on or off)
- 3 medium zucchini (or 4 if small)
- 2 lemons (zest and juice)
- 3 cloves garlic
- Fresh herbs: parsley and/or basil; optional thyme or dill
- Olive oil
- Red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- Butter (optional, for finishing)
- Parmesan or feta (optional garnish)
Instructions
- Spiralize the zucchini: Use a spiralizer to make long noodles.If you don’t have one, use a julienne peeler or slice into thin ribbons with a knife. Spread the zoodles on a towel and lightly salt. Let them sit 10 minutes to draw out moisture, then gently pat dry.
- Make the marinade: In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper flakes.Stir in 2 tablespoons chopped parsley and 1 tablespoon chopped basil.
- Marinate the shrimp: Toss shrimp in the marinade and chill for 10–15 minutes. Don’t go longer than 30 minutes or the acid can start to “cook” them.
- Heat the grill or pan: Preheat a grill or grill pan to medium-high. No grill?Use a large skillet over medium-high heat. Lightly oil grates or pan.
- Cook the shrimp: Thread shrimp onto skewers or cook directly. Grill 2–3 minutes per side until opaque and lightly charred.In a skillet, cook 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Warm the zoodles: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter (optional). Add 1 minced garlic clove and cook 30 seconds.Add zoodles and toss 1–2 minutes just until warmed and slightly tender. Squeeze in a little lemon juice and season with salt and pepper.
- Combine and finish: Add shrimp to the skillet with zoodles. Toss gently.Sprinkle with more chopped herbs, lemon zest, and a squeeze of lemon. Top with shaved Parmesan or crumbled feta if you like.
- Serve right away: Divide into bowls and finish with a drizzle of olive oil and a pinch of red pepper flakes.
Why This Recipe Works
- Quick marinade, big payoff: Lemon juice, garlic, and herbs infuse the shrimp in minutes. Shrimp are tender, not rubbery, and the flavor is bright.
- High heat for great texture: Grilling or searing gives shrimp a light char and keeps them juicy.
- Simple flavors, balanced finish: Lemon, olive oil, and herbs create a clean, fresh profile that pairs perfectly with mild zucchini noodles.
- Low-carb without feeling skimpy: Zoodles bring the twirl factor you want from pasta, minus the heaviness.
- Done in 25 minutes: Minimal prep, short cook time, and easy cleanup.
Shopping List
- 1 1/4 to 1 1/2 pounds large raw shrimp, peeled and deveined (tails on or off)
- 3 medium zucchini (or 4 if small)
- 2 lemons (zest and juice)
- 3 cloves garlic
- Fresh herbs: parsley and/or basil; optional thyme or dill
- Olive oil
- Red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- Butter (optional, for finishing)
- Parmesan or feta (optional garnish)
How to Make It
- Spiralize the zucchini: Use a spiralizer to make long noodles.
If you don’t have one, use a julienne peeler or slice into thin ribbons with a knife. Spread the zoodles on a towel and lightly salt. Let them sit 10 minutes to draw out moisture, then gently pat dry.
- Make the marinade: In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper flakes.
Stir in 2 tablespoons chopped parsley and 1 tablespoon chopped basil.
- Marinate the shrimp: Toss shrimp in the marinade and chill for 10–15 minutes. Don’t go longer than 30 minutes or the acid can start to “cook” them.
- Heat the grill or pan: Preheat a grill or grill pan to medium-high. No grill?
Use a large skillet over medium-high heat. Lightly oil grates or pan.
- Cook the shrimp: Thread shrimp onto skewers or cook directly. Grill 2–3 minutes per side until opaque and lightly charred.
In a skillet, cook 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Warm the zoodles: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter (optional). Add 1 minced garlic clove and cook 30 seconds.
Add zoodles and toss 1–2 minutes just until warmed and slightly tender. Squeeze in a little lemon juice and season with salt and pepper.
- Combine and finish: Add shrimp to the skillet with zoodles. Toss gently.
Sprinkle with more chopped herbs, lemon zest, and a squeeze of lemon. Top with shaved Parmesan or crumbled feta if you like.
- Serve right away: Divide into bowls and finish with a drizzle of olive oil and a pinch of red pepper flakes.
How to Store
- Short-term: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a skillet over low heat with a splash of olive oil or water. Avoid the microwave, which can make shrimp rubbery and zoodles watery.
- Meal prep tip: Store cooked shrimp and raw zoodles separately.
Sauté zoodles fresh for the best texture, then add shrimp to warm through.
- Freezing: Not recommended for zucchini noodles. Shrimp freeze well on their own, but the zoodles turn mushy after thawing.
Health Benefits
- Lean protein: Shrimp deliver high-quality protein with minimal calories and fat, helping support muscle repair and satiety.
- Omega-3s and minerals: Shrimp contain omega-3 fatty acids, plus selenium, iodine, and B12 for thyroid and brain health.
- Low-carb veggie base: Zucchini is rich in water and fiber, with vitamin C and potassium, and keeps the dish light.
- Heart-healthy fats: Olive oil provides monounsaturated fats and antioxidants.
- Fresh herbs and citrus: Herbs bring phytonutrients, and lemon adds vitamin C without extra calories.
Pitfalls to Watch Out For
- Over-marinating: Acidic lemon juice can “cook” the shrimp and turn them mealy if they sit too long. Cap it at 30 minutes.
- Overcooking shrimp: They go from tender to rubbery fast.
Pull them as soon as they curl into a loose C and turn opaque.
- Watery zoodles: Skip the salt-and-rest step and you’ll get a soupy pan. Don’t overcook; 1–2 minutes is plenty.
- Low heat: If the pan or grill isn’t hot, shrimp will steam instead of sear, and you’ll miss that tasty char.
- Too much lemon at the end: Finish with a squeeze, not a flood. You want brightness, not bitterness.
Alternatives
- Different proteins: Try scallops, chunks of firm white fish, or chicken tenders.
Adjust cook time accordingly.
- Herb swaps: Use dill for a coastal flavor, cilantro for a fresher twist, or thyme for an earthy note.
- Citrus change-up: Lime or orange works well. Add a touch of honey with orange to balance acidity.
- Spice it up: Add smoked paprika, chili powder, or a dash of harissa to the marinade.
- Different “noodles”: Swap in spaghetti squash, carrot ribbons, or shirataki noodles. You can also do a 50/50 mix of zoodles and regular spaghetti for more substance.
- Dairy-free or richer finish: Skip butter and cheese for dairy-free.
For creamier vibes, stir in a spoonful of Greek yogurt off the heat.
FAQ
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or quickly under cold running water. Pat them very dry before marinating so they sear instead of steaming.
Do I need a spiralizer?
No.
A julienne peeler or a sharp knife works fine. Aim for thin, even strands so they cook quickly and evenly.
How do I know when the shrimp are done?
They turn opaque and pink with a light char and form a loose C shape. If they curl into a tight O, they’re likely overcooked.
Can I make this ahead?
You can prep the zoodles and the marinade in advance, but don’t marinate the shrimp until 15–30 minutes before cooking.
Cook the zoodles fresh for the best texture.
What can I serve with it?
A simple green salad, crusty bread, or grilled corn complements it well. For extra carbs, add a side of quinoa, rice, or a small portion of pasta.
Is this recipe gluten-free?
Yes, as written. Just double-check any optional cheese or spice blends for added gluten.
How can I make it more filling?
Add more veggies like cherry tomatoes or asparagus tips, toss in a handful of cooked pasta, or serve with a grain like farro or couscous.
Wrapping Up
Lemon Herb Grilled Shrimp with Zucchini Noodles is fresh, fast, and flexible.
It’s easy to pull together on a busy night, but it still feels special. With bright citrus, tender shrimp, and crisp-tender zoodles, every bite tastes clean and vibrant. Keep the basics the same, then make it your own with herbs, spice, or a different veggie noodle.
Simple ingredients, big flavor, and dinner on the table in under half an hour.
