Easy Baked Lemon Garlic Shrimp with Zucchini Noodles
A light, flavorful, and quick dinner featuring tender shrimp baked in a bright lemon-garlic sauce, served over fresh, crisp zucchini noodles for a low-carb, gluten-free meal that's ready in under 30 minutes.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 3 medium zucchini spiralized into noodles (about 4 cups)
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp lemon zest finely grated
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional, for heat
- 1/4 tsp salt plus more to taste
- 1/4 tsp black pepper freshly ground, plus more to taste
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent the zucchini noodles from becoming watery. Make-Ahead: You can marinate the shrimp up to 24 hours in advance. Spiralize the zucchini noodles up to a day ahead, but store them dry in the fridge. Variations: Add 1/4 cup of grated Parmesan cheese to the shrimp before baking for a cheesy twist. Serve over quinoa or brown rice instead of zucchini noodles for a heartier meal. For extra veggies, toss in cherry tomatoes or sliced bell peppers with the zucchini noodles.