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- 1 pound large shrimp - 4 medium zucchini - 1 lemon - 4 cloves garlic - Red pepper flakes - Olive oil - Salt and pepper - Fresh parsley - 1 cup cherry tomatoes - 1/2 teaspoon smoked paprika To make Lemon Garlic Shrimp with Zoodles, you need fresh ingredients. Start with 1 pound of large shrimp. I love using shrimp that is peeled and deveined for ease. Next, grab 4 medium zucchinis. These will be spiralized into zoodles, giving the dish a fun twist. A zesty lemon adds brightness. Use both the zest and juice for the best flavor. Then, you’ll need 4 cloves of garlic, minced finely. Garlic adds a lovely aroma and depth. For seasoning, gather red pepper flakes. They give a nice kick, but you can adjust the amount based on your taste. Olive oil is key to keeping everything moist. Don’t forget salt and pepper for basic seasoning. Fresh parsley adds a pop of color and flavor at the end. If you want to enhance the dish, I suggest 1 cup of halved cherry tomatoes. They add sweetness and juiciness. Lastly, 1/2 teaspoon of smoked paprika gives a subtle smokiness that pairs well with shrimp. With all these ingredients, you’re set to create a delightful and healthy meal! First, preheat your oven to 400°F (200°C). This ensures even cooking. Next, spiralize the zucchini into zoodles. You can use a spiralizer or a vegetable peeler. Set the zoodles aside. Now, take the shrimp. Make sure they are peeled and deveined for best results. In a large bowl, combine the shrimp with lemon juice, lemon zest, minced garlic, olive oil, red pepper flakes, smoked paprika, salt, and pepper. Mix well to coat the shrimp evenly. This step is key for flavor. Let the shrimp marinate for 10-15 minutes. This allows the flavors to sink in deeply. Spread the marinated shrimp on a large sheet pan. Make sure to arrange them in a single layer for even cooking. Next, add the halved cherry tomatoes around the shrimp. Roast this mixture in your preheated oven for 8-10 minutes. You want the shrimp to turn pink and opaque. Once the shrimp are nearly done, gently add the zoodles to the pan. Toss everything together. Roast again for 2-3 minutes. This will cook the zoodles just enough to stay vibrant and tender. Remove the pan from the oven and garnish with fresh parsley. Enjoy your meal! How to choose fresh shrimp When you pick shrimp, look for bright colors. They should smell like the ocean, not fishy. Firm shrimp feel good when you touch them. The shells should be smooth and shiny. If you can, buy shrimp that are wild-caught. They taste better and are better for the earth. Adjusting spice levels Want more heat? Add extra red pepper flakes. Start with a pinch and taste as you go. You can also use less if you prefer a milder dish. If you like it zesty, add more lemon juice. This will brighten the flavors and add a fresh kick. Best practices for even cooking Spread shrimp and tomatoes in a single layer on the pan. This helps them cook evenly. Make sure the oven is hot before you put the pan in. This way, you seal in the flavors quickly. Avoiding overcooked zoodles Zoodles cook fast, so timing is key. Add them to the pan with shrimp when the shrimp are almost done. Roast them for just 2-3 minutes. They should be tender but still bright green. Overcooking makes them mushy, and we want them to stay crisp! {{image_2}} You can use different veggies instead of zoodles. Here are some options: - Spaghetti squash - Carrots, julienned - Bell peppers, sliced - Broccoli florets Each adds a unique taste and texture. Experiment with what you have. For proteins, shrimp is fantastic, but you can swap it out. Try: - Chicken breast, diced - Firm tofu, cubed - Scallops, if you like seafood - Even chickpeas for a plant-based twist These changes keep the dish fun and new! Want to spice things up? Consider these herbs and spices: - Basil for a fresh touch - Oregano for warmth - Thyme for a hint of earthiness - Curry powder for a bold kick These will add depth to your dish. You can also switch your citrus. Use: - Lime juice for tang - Orange zest for sweetness - Grapefruit for a bitter note These choices brighten the flavor and make your dish pop! To store leftovers, place the shrimp and zoodles in an airtight container. This helps keep them fresh. Store in the fridge for up to three days. Make sure to cool the dish to room temperature before sealing. For meal prep, you can freeze the leftovers. Use freezer-safe bags or containers. This way, they last up to three months. Just remember to label your containers with the date. When you're ready to eat, thaw in the fridge overnight before reheating. I recommend reheating in a skillet over medium heat. This method keeps the shrimp tender and zoodles crisp. Add a splash of olive oil to help with this. Stir gently for about three to five minutes, until heated through. If you prefer the microwave, use a microwave-safe dish. Cover with a damp paper towel to keep moisture. Heat in short bursts of 30 seconds, stirring in between. This helps maintain flavor and texture. Is this dish keto-friendly? Yes, this dish is keto-friendly. The lemon garlic shrimp has no added carbs. Zoodles are low in carbs, making them a great pasta substitute. The healthy fats from olive oil also fit well in a keto plan. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes. Drain and pat them dry before marinating. This keeps your dish tasty and fresh. How long can I marinate the shrimp? You can marinate the shrimp for 10-15 minutes. This allows the shrimp to soak up the flavors. Do not marinate too long, as the lemon juice can start to cook the shrimp. Can I make this dish in advance? You can prep the shrimp and zoodles a few hours ahead. Store the marinated shrimp in the fridge. Keep the zoodles separate until you’re ready to cook. This helps keep everything fresh and tasty. What pairs well with lemon garlic shrimp? Lemon garlic shrimp pairs well with rice or quinoa. You can also serve it with crusty bread. Both options soak up the delicious garlic and lemon sauce. Can I serve this dish with a side salad? Yes, a side salad works great! A light salad with mixed greens and a simple vinaigrette balances the meal. You can also add avocado for creaminess and healthy fats. This blog post covered how to make a tasty lemon garlic shrimp dish with zoodles. We explored the main ingredients, step-by-step cooking instructions, and tips for perfecting the recipe. You learned about variations and storage options too. Creating meals like this is easy and fun. You can impress your family with delicious flavors while keeping it healthy. Enjoy experimenting and making this dish your own!

Lemon Garlic Shrimp with Zoodles Sheet Pan

Discover the delicious flavors of Lemon Garlic Shrimp with Zoodles Sheet Pan! This quick and easy recipe combines succulent shrimp, fresh zucchini noodles, and juicy cherry tomatoes, all roasted to perfection. Perfect for a healthy weeknight meal, it's packed with vibrant flavors and takes just 30 minutes to prepare. Click through to explore the full recipe and elevate your dinner game tonight! #ShrimpRecipes #HealthyEating #Zoodles #SheetPanDinner
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 medium zucchini, spiralized into zoodles

1 lemon, zest and juice

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

1 cup cherry tomatoes, halved

1/2 teaspoon smoked paprika

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the shrimp, minced garlic, lemon zest, lemon juice, olive oil, red pepper flakes, smoked paprika, salt, and pepper. Toss until the shrimp are well coated, then let marinate for 10-15 minutes.

      On a large sheet pan, spread the marinated shrimp in an even layer. Add the halved cherry tomatoes around the shrimp.

        Roast in the preheated oven for 8-10 minutes, or until the shrimp turn pink and opaque.

          Once the shrimp are nearly done, add the spiralized zucchini to the pan, tossing it gently with the shrimp and tomatoes. Roast for an additional 2-3 minutes, just until the zoodles are tender but still vibrant.

            Remove from the oven and garnish with fresh parsley before serving. Adjust seasoning if necessary.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4