Ingredients
Shrimp and Seasonings
- 1 1/2 teaspoons olive oil, divided
- Pinch crushed red pepper flakes
- 4 oz peeled and deveined shrimp
- Pinch salt and fresh black pepper
- 2 cloves garlic, sliced thin and divided
Vegetables
- 1 medium zucchini (7 oz), spiralized into noodles
- 1/4 cup halved grape tomatoes
Finishing
- 1/4 lemon, for squeezing
Instructions
- Heat skillet: Place a medium nonstick skillet over medium-high heat to warm up while you prepare.
- Cook shrimp: Add 1 teaspoon olive oil and the crushed red pepper flakes to the hot skillet. Add the shrimp, seasoning with a pinch of salt and black pepper. Cook for 2 to 3 minutes until the shrimp start to turn opaque.
- Add garlic to shrimp: Add half of the sliced garlic to the shrimp and continue cooking for 1 more minute until shrimp are fully cooked through and opaque. Remove shrimp from skillet and set aside on a plate.
- Sauté garlic and zoodles: Add remaining 1/2 teaspoon olive oil and the rest of the garlic to the skillet. Cook for 30 seconds until fragrant, then add the spiralized zucchini noodles. Sauté the zoodles for about 1 1/2 minutes until just tender but still slightly crisp.
- Combine and finish: Return the cooked shrimp to the skillet along with the halved grape tomatoes. Squeeze the lemon over the entire dish. Stir gently to combine and heat through briefly, then remove from heat.
- Serve and enjoy: Plate the zoodles and spicy garlic shrimp immediately. Optionally leave a rating and comment to share your feedback on this delicious recipe.
Notes
- Use fresh peeled and deveined shrimp for best flavor and quick cooking.
- Adjust red pepper flakes to your preferred heat level or omit for no spice.
- Do not overcook zucchini noodles; they should remain slightly crisp to prevent sogginess.
- This dish is naturally gluten-free, paleo-friendly, and low-carb.
- Serve immediately for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
