Garlic Shrimp with Zucchini “Noodles”

I’m committing to making healthier meals, and following the South beach diet/way of life.  South Beach is a low/good carb plan which does work, but it can be a bit difficult, especially when you are short on time for dinner!  This meal was made in less than 30 minutes, and it was oh so yummy!  My healthy food hating husband even really liked it.

The noodles in this dish are actually zucchini ran through a spiralizer.  I used the Veggetti which worked REALLY well.

Garlic Shrimp with Zucchini Noodles

You Will Need:

2 Tbls Olive Oil
1 Tbls light butter (optional)
1lb of raw peeled and deveined shrimp
1 Tbls minced garlic
2 Tbls lemon juice
3 medium sized zucchini
Salt and Pepper to taste

Use a veggie spiralizer or mandolin slicer with a julienne attachment to make “noodles” out of the zucchini, set aside. 

Pour the olive oil in a large skillet with the butter and garlic.  Cook the garlic for a minute or two to really infuse the flavor in the oil since this is what will flavor your “noodles”.

Place the shrimp in the pan and cook until pink.  Don’t overcook them though, they will get tough!  Remove the shrimp and reserve, leaving any liquid in the pan behind.

Add the lemon juice and even a splash of white wine if you aren’t watching carbs.  Salt and pepper to your liking.  Stir up any bits stuck to the pan and cook for a minute or two before adding the zucchini.  

Toss in the “noodles” and stir often, coating them with the liquid.  You can cook these to your desired tenderness, but don’t overcook!  It should only take 2 or 3 minutes.  

Put the shrimp back in the pan with the noodles and toss together until reheated.   Serve!

Garlic Shrimp with Zucchini Noodles



About the author


Michelle is the mom of a very active 9 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
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