Lemon Garlic Shrimp with Zucchini Noodles (High-Protein GLP-1 Dinner)
A quick-cooking shrimp dinner with bright lemon and garlic flavors served over tender zucchini noodles.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deviled (about 24 shrimp)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 large lemon, juice and zest
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
For the Zucchini Noodles
- 3 medium zucchini (about 1.5 pounds)
- 1/2 tsp salt
- 1 tbsp olive oil
Optional Garnishes
- Lemon wedges
- Grated parmesan cheese
- Fresh basil
- Cherry tomatoes, halved
Instructions
- Prepare the zucchini noodles: Spiralize the zucchini, place in a colander, toss with salt, and let sit for 10 minutes to draw out moisture.
- Prep the shrimp: Pat shrimp completely dry with paper towels and season lightly with salt and pepper.
- Make the garlic lemon mixture: Combine minced garlic, lemon juice, lemon zest, and red pepper flakes in a small bowl.
- Drain the zucchini: Press gently with paper towels to remove released water.
- Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook shrimp 2 minutes per side until pink and opaque. Remove to a plate.
- Cook the zucchini noodles: Add 1 tablespoon olive oil to the same skillet. Cook zucchini noodles 2-3 minutes, tossing frequently, just until slightly softened.
- Combine everything: Reduce heat to low. Return shrimp to the pan, pour in garlic-lemon mixture, and toss for 30-60 seconds.
- Finish and serve: Stir in fresh parsley and serve immediately with lemon wedges.