Healthy Lemon Garlic Shrimp Scampi w/ Zucchini Zoodles

How to make fresh and easy healthy lemon garlic shrimp scampi with zucchini zoodles, coconut milk & parmesan cheese in less than 15 minutes! The shrimp are quickly pan-seared, and the lemon provides a burst of flavor!

How to make fresh and easy healthy lemon garlic shrimp scampi with zucchini zoodles, coconut milk & parmesan cheese in less than 15 minutes!

Even if you’ve never cooked raw shrimp, you can make this healthy, restaurant-quality Lemon Garlic Shrimp Scampi in less than 15 minutes.

I’m excited to show you how easy it is to cook juicy, flavorful shrimp in only a few minutes. The light, bright, creamy sauce is made with fresh lemon, garlic, coconut milk, green onion, and parmesan cheese. This delicious healthy meal is nutrient dense and easily digestible without compromising flavor. And you can serve this with your favorite rice, pasta, or my favorite zucchini zoodles.

YouTube video

Why You’ll Love My Lemon Garlic Shrimp Scampi Recipe

  • It’s easy to prep and takes less than 15 minutes to cook.
  • The lemon sauce is fresh and creamy with coconut milk.
  • All the simple ingredients are easily digestible for a gentle tummy.
  • The zoodles add nutritional value and delicious flavor.

Ingredients & Substitutions

Here is everything you need to make the best-tasting healthy lemon garlic shrimp scampi w/ zucchini zoodles recipe:

Zucchinis: You can replace with spiralized carrots, sweet potatoes, or butternut squash for a different twist on the dish.

Raw Shrimp: You can replace shrimp with chunks of white fish (such as cod or tilapia) or chicken breast for a different source of lean protein.

Roma Tomato: You can use a cup of diced bell peppers, cucumber, or roasted red peppers for a different flavor and texture.

Coconut Milk: You can substitute with almond milk, cashew milk, or a light cream for a creamier consistency without the coconut flavor.

Parmesan Cheese: For a dairy-free option, use nutritional yeast or a dairy-free parmesan cheese alternative. You can also use Pecorino Romano for a sharper flavor.

Lemon Juice and Lemon Zest: Use lime juice and lime zest for a slightly different citrus flavor. Alternatively, you can use white wine or vinegar for a tangy element.

Green Onion: You can replace with finely chopped shallots or chives for a milder onion flavor.

Olive Oil: Try avocado oil, grapeseed oil, or coconut oil for a different cooking oil with its unique flavor.

How to Make My Lemon Garlic Shrimp with Zoodles Recipe

Step 1: Spiralize the Zucchini

Spiralize the zucchini with your gadget of choice. My favorite is this electric spiralizer. Cut the zucchini strands in a few places to make them easier to manage. Roll the zucchini in a clean dish towel or paper towels and squeeze to absorb excess liquid.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2. Prep the Ingredients

Dice the tomato, green onion, parsley, and garlic cloves. Grate the parmesan cheese, zest one lemon, and juice two lemons.Sprinkle the thawed, peeled, and deveined shrimp with coarse sea salt and a dash of pepper.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Cook the Shrimp

Heat a frying pan on high heat and pour two tablespoons of olive oil. Place the shrimp in the pan and allow to cook for 2 minutes until the edges begin to turn pink and the bottom is golden. Flip them over and allow them to cook for an additional minute. Remove the shrimp from the pan and onto a plate.

Reduce the heat to medium. Add another tablespoon of olive oil to the pan. Add the chopped green onion and garlic and gently stir.

Add the coconut milk, lemon juice, lemon zest, tomatoes, and parsley. Stir to deglaze the pan. Once it comes to a boil, add the cooked shrimp and stir.

Add the zoodles and stir for one minute until they slightly soften. Remove from heat and dish into serving bowls. Top with parmesan cheese and additional fresh parsley to taste.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Lemon Shrimp with Zucchini Noodles Recipe Notes

Zucchini Preparation: Squeezing the excess liquid out of the zucchini noodles is essential to prevent a watery dish.

Ingredient Prep: Prepare all your ingredients before you start cooking, as this dish comes together quickly. This will help ensure that you don’t overcook or burn any elements of the dish.

Shrimp Cooking: Be careful not to overcook the shrimp. Shrimp cook quickly, and overcooking can result in a tough texture. As soon as they turn pink and opaque, they are done.

Zoodle Texture: Keep an eye on the zoodles when you add them to the pan. They should be cooked briefly, just until they start to soften, to maintain a slightly crunchy texture similar to al dente pasta.

Lemon Zest: Lemon zest adds a burst of flavor. Make sure to zest only the outer, colorful part of the lemon peel while avoiding the bitter white pith underneath.

Refrigeration: If you have leftover scampi, store it in an airtight container in the refrigerator. It’s best to remove the zoodles and shrimp from the sauce and store them separately to maintain their texture.

Shrimp: Cooked shrimp should be consumed within 2-3 days when refrigerated. Make sure it’s well-covered to prevent it from drying out or absorbing strong odors from the fridge.

Zoodles: Zucchini noodles tend to release moisture over time. To keep them from becoming soggy, store them in a separate container and pat them dry with a paper towel before refrigerating.

Sauce: The scampi sauce can be refrigerated for 2-3 days. Reheat it gently on the stovetop when ready to use, stirring it to maintain a consistent texture.

Reheating: When reheating the leftovers, gently warm them in a pan on the stovetop rather than in the microwave. This will help maintain the texture and flavors of the zoodles and shrimp. If the zoodles become too soft, consider blanching or sautéing them briefly to regain some of their crispness.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw them properly before cooking. Thaw them in the refrigerator overnight or place them in a sealed plastic bag and submerge them in cold water for quicker thawing.

Is shrimp scampi with zucchini noodles gluten-free?

Yes, this recipe is gluten-free.

Can I make this dish dairy-free?

Yes, you can make this dish dairy-free by using a dairy-free parmesan cheese alternative or nutritional yeast instead of traditional parmesan.

How to make fresh and easy healthy lemon garlic shrimp scampi with zucchini zoodles, coconut milk & parmesan cheese in less than 15 minutes!

Healthy Lemon Garlic Shrimp Scampi w/ Zoodles

Gluten-Free diet-friendly recipe
How to make fresh and easy healthy lemon garlic shrimp scampi with zucchini zoodles, coconut milk & parmesan cheese in less than 15 minutes! The shrimp are quickly pan-seared, and the lemon provides a burst of flavor!
5 from 1 vote
Servings 3
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 3 zucchinis green, and/or yellow
  • 1 lb raw shrimp peeled and deveined
  • 1 roma tomato or 1 cup cherry tomatoes
  • 3/4 cup coconut milk
  • 1/2 cup parmesan cheese
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 green onion stalk
  • 3 cloves garlic
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoon olive oil
  • 2 teaspoons coarse sea salt
  • dash pepper

Instructions
 

  • Spiralize the zucchini with your gadget of choice. My favorite is this electric spiralizer. Cut the zucchini strands in a few places to make them easier to manage. Roll the zucchini in a clean dish towel or paper towels and squeeze to absorb excess liquid.
  • Dice the tomato, green onion, parsley, and garlic cloves.
  • Grate the parmesan cheese, zest one lemon, and juice two lemons.
  • Sprinkle the thawed, peeled, and deveined shrimp with coarse sea salt and a dash of pepper.
  • Heat a frying pan on high heat and pour two tablespoons of olive oil. Place the shrimp in the pan and allow to cook for 2 minutes until the edges begin to turn pink and the bottom is golden. Flip them over and allow them to cook for an additional minute. Remove the shrimp from the pan and onto a plate.
  • Reduce the heat to medium. Add another tablespoon of olive oil to the pan. Add the chopped green onion and garlic and gently stir.
  • Add the coconut milk, lemon juice, lemon zest, tomatoes, and parsley. Stir to deglaze the pan. Once it comes to a boil, add the cooked shrimp and stir.
  • Add the zoodles and stir for one minute until they slightly soften. Remove from heat and dish into serving bowls. Top with parmesan cheese and additional fresh parsley to taste.

Video

YouTube video

Nutrition

Calories: 311kcalCarbohydrates: 10gProtein: 23gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 151mgSodium: 2025mgPotassium: 695mgFiber: 2gSugar: 5gVitamin A: 925IUVitamin C: 37mgCalcium: 254mgIron: 3mg
Keyword anti-inflammatory, dinner, easily digestible, garlic, lemon, parmesan, scampi, shrimp, zoodles, zucchini
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 1 vote (1 rating without comment)

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