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.