Lemon Garlic Shrimp with Zoodles Recipe
Shrimp? We left her at the pier. This vegan take serves zesty lemon, bold garlic, and “shrimp vibes” without needing an ocean. Zoodles (aka zucchini noodles because we’re cute like that) make it feel like you’re doing something healthy—without eating another sad leaf. The plant-based shrimp brings texture and drama, while garlic does what garlic always does: saves the day. It’s quick, light, and perfect when you want dinner faster than your last situationship ended. Fresh, bright, saucy—but not like your ex. Let’s sauté our way to smug, glowing, plant-based fabulousness.
Lemon Garlic Shrimp with Zoodles Recipe
A light and garlicky vegan dish made with zucchini noodles, lemon juice, and plant-based shrimp. Quick, citrusy, protein-packed, and totally glow-up-worthy.
Ingredients
- 2 medium zucchinis spiralized
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup vegan shrimp frozen or fresh
- Juice of 1 lemon
- 1 tsp lemon zest
- ½ tsp crushed red pepper flakes optional, but you’re spicy
- Salt and black pepper to taste
- 1 tbsp chopped parsley for garnish
- 1 tbsp nutritional yeast because cheese without the dairy = win
Instructions
- Spiralize your zucchinis unless you bought them pre-noodled, in which case: smart girl.
- Heat olive oil in a skillet over medium. Add garlic and sauté for 1 minute.
- Toss in vegan shrimp and cook 3–4 minutes until heated through and slightly golden.
- Add lemon juice, zest, salt, pepper, and red pepper flakes. Stir like you mean it.
- Add zoodles and cook for 2–3 minutes until just tender—no mushy vibes here.
- Sprinkle nutritional yeast and parsley on top like you just created a masterpiece.
- Serve immediately, preferably with your phone camera ready.
Notes
Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin B6: 22%
- Iron: 18%
- Magnesium: 12%
- Potassium: 16%
Additional Notes & Flavor Tips
- Want extra zing? Add a splash of white wine while cooking the shrimp.
- Don’t overcook your zoodles or they’ll get soggy—and you deserve better.
- Swap parsley for basil if you’re feeling more Italian than fresh.
- Serve over quinoa if you need something heartier to avoid midnight snacks.
- A few toasted pine nuts on top? Chef’s kiss, babe.
