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This zucchini noodles with shrimp recipe is a light and flavorful dish made with garlic butter shrimp tossed with tender zucchini noodles and topped with Parmesan. It’s quick to make, easy to customize, and perfect for a fresh, satisfying meal for one.
Featured Comment
“Absolutely delicious! It was quick and easy, too!”
– Penny
Why You’ll Love This Recipe
- Ready in 15 Minutes: A fast and simple meal for any day of the week.
- Light and Healthy: Low in carbs and full of nutrients from the zucchini.
- Rich Flavor: Garlic, butter, and shrimp bring bold, satisfying taste.
- Filling but Not Heavy: A great option when you want something lighter.
When I want something quick, fresh, and flavorful, I turn to this zucchini noodles with shrimp recipe. It comes together fast and feels special without requiring much effort.
The garlic butter shrimp pairs perfectly with the zucchini noodles, and it’s a great way to use up a single zucchini and a handful of shrimp. This simple dish is one I make often, and I think you’ll enjoy how easy and satisfying it is.
Looking for other ways to use a single zucchini? Try our small chocolate zucchini bread, our classic zucchini bread, ratatouille for one, roasted vegetable salad, or mini vegetable lasagna.
Ingredients
If you have any ingredients leftover from this single serving zucchini noodles recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I use salted butter.
- Garlic: Freshly chopped garlic adds flavor.
- Shrimp: Medium or large shrimp work best. Use any extra in shrimp scampi for one, shrimp tacos for one, or single serving pad thai.
- Zucchini: One medium zucchini is just right. Leftover zucchini? Try it in mini chocolate zucchini bread, a small vegetable casserole, or single serving pasta primavera.
- Salt and Pepper: For seasoning.
- Parmesan Cheese: Sprinkled on top for added flavor.
How To Make Zucchini Noodles With Shrimp
See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Shrimp: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Transfer the shrimp to a bowl and cover to keep warm.
Tip: How to Peel and Devein Shrimp
- Remove the legs: Use your fingers to pull them off.
- Peel the shell: Gently crack it open underneath and peel it away.
- Remove the tail: Pinch where the tail meets the body and pull gently.
- Make a shallow cut: Run a paring knife along the back of the shrimp.
- Remove the vein: Use the knife tip to lift out the dark string along the back.
- Cook the Zucchini Noodles: In the same skillet, melt the remaining 1 tablespoon of butter. Add the zucchini noodles, season with black pepper, and cook for 3–4 minutes, tossing occasionally with tongs.
Tip: No Spiralizer? How To Make Zucchini Noodles
- Julienne peeler: For spaghetti-like strands.
- Mandoline slicer: Use the noodle blade with a hand guard.
- Vegetable peeler: Creates wide ribbons like pappardelle.
No need to peel the zucchini first. Use a straight, medium zucchini.
- Combine and Serve: Add the shrimp and garlic butter back to the skillet. Toss everything together, then top with Parmesan cheese and serve.
Expert Tips
- Don’t Overcook the Zucchini: Sauté just until tender but still firm, about 3–4 minutes.
- Skip the Salt While Cooking: Adding salt too early draws out water and makes the noodles soggy. Season after cooking if needed.
- Keep the Skin On: It helps the noodles hold their shape and prevents them from becoming mushy.
- Dry the Shrimp: Pat shrimp dry with paper towels before cooking to help them sear properly.
- Use Fresh Garlic and Shrimp: Fresh ingredients give the best flavor.
Frequently Asked Questions
Yes, just make sure to thaw and pat them dry before cooking.
Don’t salt them while cooking and only sauté for 3 to 4 minutes.
Absolutely. Bell peppers, spinach, or cherry tomatoes work well.
Try cooked chicken, scallops, or tofu for a different protein option.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these small batch zucchini noodles or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Zucchini Noodles With Shrimp For One
Equipment
- spiralizer or use a julienne peeler, mandoline slicer, or standard vegetable peeler
Ingredients
- 2 tablespoons salted butter -divided
- 1 clove garlic -minced
- 3 ounces shrimp -peeled and deveined
- 3 cups zucchini noodles (1 medium zucchini)
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon kosher salt
- 2 tablespoons shredded Parmesan cheese
Instructions
- Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the garlic and cook for 30 seconds.
- Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Transfer the shrimp to a bowl and cover to keep warm.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the zucchini noodles, season with black pepper, and cook for 3–4 minutes, tossing occasionally with tongs
- Remove the pan from the heat. Add the shrimp and garlic butter back to the skillet. Toss everything together, then top with Parmesan cheese and serve.
Notes
- Don’t Overcook the Zucchini: Sauté just until tender but still firm, about 3–4 minutes.
- Skip the Salt While Cooking: Adding salt too early draws out water and makes the noodles soggy. Season after cooking if needed.
- Keep the Skin On: It helps the noodles hold their shape and prevents them from becoming mushy.
- Dry the Shrimp: Pat shrimp dry with paper towels before cooking to help them sear properly.
- Use Fresh Garlic and Shrimp: Fresh ingredients give the best flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe, I added a small handful of full of broccoli, just because I needed to use it up. Had with garlic toast.