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For this Minute Lemon Garlic Shrimp Zoodles dish, you need fresh and simple ingredients. Here’s what you will need: - 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, spiralized into zoodles - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The shrimp adds protein, while the zoodles give a light base. Garlic brings flavor, and lemon adds brightness. If you like a bit of heat, the red pepper flakes are perfect. You don’t need much to whip up this meal. Here are the tools I recommend: - Large skillet - Tongs or spatula - Spiralizer (for zoodles) - Knife and cutting board These tools will help you cook and mix everything well. A large skillet is vital for cooking the shrimp and zoodles evenly. You can easily swap some ingredients to fit your taste. Here are some ideas: - For shrimp, try chicken or tofu for a different protein. - Instead of zucchini, you can use yellow squash. - If you want more veggies, add bell peppers or spinach. - Swap olive oil for avocado oil for a different flavor. Feel free to get creative! The beauty of this dish is its flexibility. You can tailor it to what you have on hand or what you enjoy. To get started, gather your ingredients. You need: - 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, spiralized into zoodles - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Wash the zucchinis and spiralize them into zoodles. Peel and devein the shrimp if not already done. Mince the garlic and zest the lemon. This prep takes about 10 minutes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and optional red pepper flakes. Sauté for 30 seconds until fragrant. Be careful; burnt garlic tastes bitter. Next, raise the heat to medium-high. Add the shrimp, seasoning them with salt and pepper. Cook for 2-3 minutes on each side. The shrimp should turn pink and opaque. Once cooked, squeeze the lemon juice over them. Stir in the lemon zest, then set the shrimp aside. In the same skillet, add the last tablespoon of olive oil. Toss in the zoodles and sauté for 2-3 minutes until just tender. This keeps them bright and fresh. Finally, return the shrimp to the skillet. Toss everything together for another minute to combine the flavors. Plate the zoodles and shrimp together. Make sure to garnish with fresh parsley for color and flavor. This dish is great served warm. Enjoy your Minute Lemon Garlic Shrimp Zoodles in about 20 minutes! To get the best shrimp, start with fresh or frozen shrimp. Make sure they are peeled and deveined. I use large shrimp for a nice bite. Heat the olive oil in the skillet before adding the garlic. This step brings out the garlic's flavor without burning it. Cook the shrimp until they are pink and opaque. This usually takes about 2-3 minutes per side. Overcooking makes them tough, so watch closely. Adding lemon juice at the end brightens the flavor. Zoodles can be tricky. They cook fast, so keep an eye on them. I sauté them for about 2-3 minutes only. This keeps them tender yet firm. If you cook them too long, they get mushy. To enhance the flavor, I add a pinch of salt while cooking. This brings out the natural taste of the zucchini. You can also play with spices. A sprinkle of red pepper flakes adds a nice kick if you like heat. One common mistake is not prepping your ingredients. Chop and spiralize everything before cooking. This makes the cooking process smoother. Another mistake is overcrowding the skillet. Cook the shrimp in batches if needed. Lastly, don’t skip the lemon zest. It adds a fresh aroma that elevates the dish. Lastly, be careful with the heat. Too low won't cook the shrimp right, and too high can burn the garlic. {{image_2}} If you want to switch up the shrimp, try chicken or tofu. Chicken breast cooks well and adds great protein. Cut it into small pieces and cook it like shrimp. Tofu is a fantastic choice for a vegan meal. Use firm tofu, press it to remove water, and cube it. Sauté it until golden brown for the best taste. You can adjust the flavor by adding herbs or spices. Basil or oregano can bring a fresh taste. If you love heat, add more red pepper flakes or cayenne pepper. A splash of soy sauce or coconut aminos can add a salty depth. Experiment with fresh herbs like cilantro or dill for a twist. Feel free to add seasonal veggies for extra nutrition. Bell peppers, spinach, or cherry tomatoes can boost color and flavor. In the summer, zucchini is perfect, while mushrooms work well in the fall. Just sauté them along with the zoodles for a tasty mix. To store leftovers, let the dish cool down first. Place the shrimp and zoodles in an airtight container. Keep them in the fridge for up to two days. This helps keep the flavors fresh. If you want to enjoy them later, store the shrimp and zoodles separately. You can freeze the shrimp and zoodles too. First, let them cool to room temperature. Then, place them in freezer-safe bags. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of olive oil for flavor. Heat the shrimp and zoodles until warm. This should take about five minutes. Avoid the microwave, as it can make the zoodles soggy. Enjoy your meal just like it was fresh! Yes, this recipe is already gluten-free. The key ingredients, shrimp and zoodles, are gluten-free. Just ensure any added seasonings, like salt and pepper, are also gluten-free. I recommend using large shrimp, peeled and deveined. They cook quickly and absorb the lemon and garlic flavors well. Look for fresh shrimp or high-quality frozen shrimp that you can thaw. To make it vegan, swap shrimp for tofu or chickpeas. Use the same cooking method. You can still enjoy the lemon and garlic taste with zoodles. Yes, you can spiralize the zucchinis ahead of time. Store them in an airtight container in the fridge. Use them within a day or two for the best texture. To keep zoodles firm, do not overcook them. Sauté for only 2-3 minutes until they are just tender. You can also sprinkle a little salt on them before cooking to draw out excess moisture. This blog post covered key ingredients, step-by-step cooking, and helpful tips for making a great shrimp dish with zoodles. You learned about essential tools, substitutions, and serving ideas. We discussed ways to store leftovers and answered common questions to help you succeed. Remember, perfecting your dish comes from practice and creativity. Embrace these ideas, and enjoy the cooking process. You'll impress anyone with your tasty meals!

Minute Lemon Garlic Shrimp Zoodles

Savor the taste of summer with this Minute Lemon Garlic Shrimp Zoodles recipe! In just 20 minutes, you can create a light and flavorful dish using fresh ingredients like shrimp and zucchini. Packed with garlic and zingy lemon, this healthy meal is perfect for busy weeknights. Click through for step-by-step instructions to whip up this delightful dinner that is sure to impress! Get ready to enjoy a delicious, low-carb meal tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 medium zucchinis, spiralized into zoodles

3 tablespoons olive oil

4 cloves garlic, minced

1 lemon, zested and juiced

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

    Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

      Increase the heat to medium-high, add the shrimp, and season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.

        Once cooked, squeeze the lemon juice over the shrimp and stir in the lemon zest. Remove the shrimp from the skillet and set aside.

          In the same skillet, add the remaining tablespoon of olive oil and introduce the zoodles. Sauté for about 2-3 minutes until just tender.

            Return the shrimp to the skillet and toss everything together to combine and heat through for another minute.

              Taste and adjust seasoning if necessary.

                Plate the zoodles and shrimp, garnishing with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3