Lemon Garlic Shrimp Scampi with Zucchini Zoodles
Make restaurant-quality Lemon Garlic Shrimp Scampi in under 15 minutes with this simple, healthy recipe! Juicy shrimp are cooked in a light, creamy sauce made with lemon, garlic, coconut milk, and parmesan. Serve it over your favorite pasta, rice, or zucchini noodles for a quick, delicious meal.
If you’ve ever wanted to try cooking shrimp but felt unsure, this Lemon Garlic Shrimp Scampi is the perfect recipe to start with. It’s quick and easy—ready in just 15 minutes—and packed with bright, fresh flavors from lemon, garlic, coconut milk, and a touch of parmesan. The shrimp cook to juicy perfection in just a few minutes, and the light, creamy sauce pairs beautifully with everything from rice to pasta, or even zucchini noodles if you’re looking for a low-carb option. This is a go-to recipe I love to make because it’s not only flavorful but also packed with nutrient-dense ingredients that feel good to eat.
What sets this recipe apart is how it balances creamy richness with fresh, vibrant flavors, without being heavy. Plus, it’s adaptable to suit whatever you have on hand, making it a versatile favorite that’s easy to whip up on a busy night.
Why You’ll Love My Lemon Garlic Shrimp Scampi Recipe
- Quick & easy: Ready in under 15 minutes, perfect for a weeknight meal.
- Light & flavorful: The lemon garlic sauce is creamy yet bright, without being too heavy.
- Versatile: Pairs beautifully with pasta, rice, or zucchini noodles.
- Healthy & satisfying: Packed with protein and nutrient-rich ingredients for a feel-good meal.
Ingredients & Substitutions
Here is everything you need to make the best-tasting lemon garlic shrimp scampi with 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.
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.
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.
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.
Delicious Serving Suggestions
- Over pasta: Serve with your favorite gluten-free or whole grain pasta for a comforting meal.
- With rice: Pair it with fluffy white rice, brown rice, or quinoa for a heartier option.
- Zucchini noodles: For a low-carb twist, serve the shrimp scampi over zucchini noodles or spaghetti squash.
- With a side salad: Complement the flavors with a fresh green salad on the side for a light and balanced meal.
Lemon Garlic Shrimp Scampi with Zoodles
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.
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