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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 215
Ingredients Method Notes

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

Method
 

  1. Spiralize your zucchinis unless you bought them pre-noodled, in which case: smart girl.
  2. Heat olive oil in a skillet over medium. Add garlic and sauté for 1 minute.
  3. Toss in vegan shrimp and cook 3–4 minutes until heated through and slightly golden.
  4. Add lemon juice, zest, salt, pepper, and red pepper flakes. Stir like you mean it.
  5. Add zoodles and cook for 2–3 minutes until just tender—no mushy vibes here.
  6. Sprinkle nutritional yeast and parsley on top like you just created a masterpiece.
  7. 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.