Zesty Lemon Basil Shrimp Zoodles

Looking for a fast, wholesome dinner that packs a protein punch? This zesty lemon basil shrimp zoodles delivers bright citrus, fragrant herbs, and a burst of flavor in under 30 minutes. Perfect for a busy weeknight or a light yet satisfying lunch, its fresh veggies and succulent shrimp are a match made in culinary heaven.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb medium shrimp, peeled and deveined
• - 4 medium zucchini, spiralized
• - 2 tbsp olive oil
• - 4 cloves garlic, minced
• - 1 bell pepper, diced
• - 1 cup cherry tomatoes, halved
• - 1 cup fresh spinach leaves
• - Juice of 1 lemon
• - Zest of 1 lemon
• - 1/2 tsp red pepper flakes
• - 1/4 cup grated Parmesan cheese (optional)
• - Salt and pepper to taste
• - Fresh basil leaves for garnish

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. 2. Pat the shrimp dry with paper towels, season with salt, pepper, and half the red pepper flakes, and sear for 1–2 minutes on each side until pink and opaque. Remove shrimp and set aside.
3. 3. In the same skillet, add remaining olive oil and sauté minced garlic and diced bell pepper for 2 minutes until fragrant.
4. 4. Add cherry tomatoes and cook for another 2 minutes until they begin to soften.
5. 5. Stir in fresh spinach and cook until wilted, about 1 minute.
6. 6. Drain the spiralized zucchini, squeeze out excess moisture, and add to the skillet. Toss gently with the veggies and cook 1–2 minutes just to warm.
7. 7. Return the shrimp to the skillet, pour in lemon juice and sprinkle lemon zest, red pepper flakes, and grated Parmesan.
8. 8. Toss everything together, adjust salt and pepper to taste, and let the flavors meld for another minute.
9. 9. Serve immediately, garnishing with fresh basil leaves and an extra squeeze of lemon if desired.

Chef's Note

Pat the shrimp dry before searing to ensure a caramelized crust, and keep the zucchini noodles raw to maintain a fresh, crunchy texture.

Make-Ahead Tips

You can pre-spiral the zucchini and dice the vegetables ahead of time; toss with olive oil and seasonings and store in the fridge for up to 24 hours. The shrimp should be added fresh to the skillet to avoid overcooking.

Substitutions

Replace shrimp with scallops, firm tofu, or tempeh for a vegetarian option. Swap zucchini noodles for spiralized carrot or sweet potato ribbons. Use dairy-free Parmesan or nutritional yeast for a vegan version.