Zoodles and shrimp is a great low carb healthy meal. This simple seafood dinner idea is a favorite at our house substituting zucchini noodles instead of traditional pasta. Served with a glass of white wine it’s my husbands favorite meal.
Doesn’t zoodles and shrimp look amazing??!! Zucchini noodles and shrimp is really easy to do and a great alternative to traditional pasta! If you’ve never made this low carb pasta you are in for a real treat. Shrimp scampi with zucchini noodles is easy, full of flavor, and only takes 25 minutes in the oven! Formerly sponsored by Gortons. (originally published 1/18)
Zoodles and Shrimp
I am all about easy dinner ideas here at The Typical Mom. One thing all 5 of us love is seafood! I don’t always have a lot of time to cook, so anything that can help me make a yummy meal in about 30 minutes I’m thankful for.
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That’s where this simple shrimp recipe comes in handy. With a spiralizer, a few fresh zucchini, and a batch of the best air fryer shrimp no breading, or baked in the oven like we’ll show you here, it’s a yummy dinner we all love.
Zucchini Noodles and Shrimp
We will show you how to bake shrimp in the oven a really easy way. Once you get the hang of it you can cook it separately if you want a really low carb dish. Or pair with air fryer peppers to make a sort of lemon pepper shrimp stir fry sort of dish.
- If you love the zoodles at Noodles and Company or endless shrimp at Red Lobster, you’ll love this!
It’s actually a great meal to cook together too because kids love to create these “noodles” made out of zucchini. Gets them involved which I love. First we sliced them and used instead of pasta in our zucchini lasagna with white sauce.
You can use really as many zucchini’s as you want but 1 large and 1 smaller one seems plenty to fill our casserole dish, and enough to fill 4-5 people.
How to Make Zucchini Noodles
If you have never made zoodles before I’ll show you a few ways of how to make them here, I guarantee you’ll love them!
- Use a spiralizer to create long skinny pieces of vegetable noodles.
- Then you can follow our directions for air fryer zoodles at the top of this post. I have done, I think that is my all time favorite.
- If you want to boil them you can;
- bring a large pot to a rolling boil
- salt the water well
- boil for 1-2 minutes max
- remove with tongs and set on paper towels to absorb the excess water
In this case you would plate with the baked lemon pepper shrimp over the top. Some grated parmesan cheese is a wonderful topper.
Lemon Pepper Shrimp and Zucchini Noodles
You can make the sauce as simple or creamy as you want it to be. Below is the easiest and lowest in calories as well. We focus on just citrus, oil and lots of seasonings. Use your favorite blend for sure.
- One lb. Peeled, deveined, tail off shrimp
- Or you can use frozen and microwaveable Gorton’s Simply Bake Shrimp Scampi (found in the freezer section at your local grocery store)
- 2 medium zucchini
- Fresh Lemon Juice
- 1 1/2 Tablespoon Oil, I like olive oil
- 2 Tbsp, minced roasted garlic
- Teaspoon of Oregano and paprika
- Salt and Pepper, to taste
- Parsley, optional for serving
To give this some heat you could add red pepper flakes at the beginning when you add the shrimp with the other ingredients into the baking dish. Spicy lemon garlic shrimp is another fave, but my kids prefer a more mild version of this. Easy to make gluten free and dairy free all the way around.
Creamy Shrimp Zucchini Pasta
You’re going to want to make your vegetable noodles separately and served together. You can boil or air fry your vegetable noodles, your choice but I like ours a bit crispy so I use my Ninja Foodi typically. The perfect weekday seafood dinner idea. 😉
- Rinse and place shrimp in a 8″ x 8″ casserole dish. Drizzle the lemon juice and olive oil over the shrimp. Stir to coat completely. Add the garlic, oregano, paprika, salt and pepper.
- Stir to coat all pieces. Refrigerate overnight or at least 2 hours to allow seafood to marinate.
- Bake in a preheated oven at 350 degrees F for 12-15 minutes.
- Combine zoodles and shrimp together in bowls and serve.
We like to top every meal we can with a bit of additional cheeses too but that is totally optional. If you wanted to meld it all together you could add zucchini on bottom, seafood on top with parmesan on top of that and pop your zucchini noodle casserole (in a 9×9″ pan) in the oven for a few min at 375 F.
Frozen Shrimp and Zoodles
We have a deep freezer so when seafood is on sale I will grab and store a few bags because they save so well. I can whip this together in less than 30 minutes or so and everyone loves it so this one is a real win win when I am meal planning for the week or the month with everyone. Change it up with what it’s served on.
Another way to use your frozen shrimp is to defrost and eat plain or follow our Instant Pot shrimp recipe, then toss with melted butter and seasonings. For a creamier one pot meal use them as is right in our Instant Pot shrimp alfredo pasta dish.
You can print recipe below. It has nutritional information such as calories, saturated fat, etc listed. Of course that will vary slightly depending on how large your pieces are. I would refer to the info on the back of the package you use. I generally will buy from frozen shrimp and defrost in the fridge the night before.
How do You Store Leftover Cooked Shrimp
If you do have some of your garlic butter shrimp left over it saves nicely. I would store the veggies and seafood separately ideally. Use a sealable container and store with a lid once they are cooled. Store zoodles in a freezer bag with air sucked out so they don’t get as mushy. Reheat over medium high heat in a pan together until warmed.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Zoodles and Shrimp
- Rinse and place shrimp in a 8" x 8" casserole dish. Drizzle the lemon juice and olive oil over the shrimp. Stir to coat completely. Sprinkle on the garlic, oregano, paprika, salt and pepper.
- Stir to coat all pieces. Refrigerate overnight or at least 2 hours to allow seafood to marinate. Bake in a preheated oven at 350 degrees F for 12-15 minutes. Serve on top of cauliflower rice, pasta, or zucchini noodles.