Two white bowls with zucchini noodles and shrimp, a bottle of water, and a fork on a wooden table.

Are you trying to cut down on carbs and eat more veggies? Zucchini noodles are a healthier, low carb, gluten-free alternative to pasta.

To make zucchini noodles you can use a spiral slicer, a mandolin or a julienne peeler. Slice the zucchini just until you reach the seeds. A few seeds won’t matter, but you don’t want it to be too seedy or the noodles will fall apart.

I used a spiral slicer like this one (this is not an affiliate link). Just a couple of quick turns and in less than a minute you will have a plate of zoodles ( zucchini + noodles=zoodles).

raw zucchini noodles in a white bowl

If you use a mandolin, please be careful as the blades are very sharp.

Place the zoodles in a colander, toss them with a bit of salt and let them sit for 15 minutes. The salt will help reduce their moisture content so you don’t end up with soggy noodles.

I served the zucchini noodles with garlic shrimp, it was delicious! An easy, flavorful meal and it takes only 15 minutes to throw together. Do you prefer a vegan/vegetarian recipe? check this one :)

If you’ve never had zucchini noodles before, you’ve got to try them!

How To Make It: Zucchini Noodles with Garlic Shrimp

(5 stars) 14 ratings
Zucchini noodles with garlic shrimp: an easy, healthy, low carb, gluten free meal that takes only 20 minutes to throw together.


  • 6 zucchini washed
  • 1 lb (450 g) shrimp peeled and deveined
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon chili flakes
  • the juice of 1 lemon
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh parsley finely chopped


  • Using a spiral slicer, cut the zucchini into noodles and place them into a colander over a bowl or in the sink.
  • Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture.
  • Meanwhile, combine garlic, paprika, chili flakes,lemon juice, and shrimp in a bowl and mix well.
  • Heat the olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and season with salt and pepper. Saute until the shrimp change color.
  • Rinse the zucchini under running water to remove the salt and dry on paper towels.
  • Add the zucchini noodles and parsley to the garlic shrimp, toss to coat and serve.
  • Enjoy!


Serving: 419 g, Calories: 231 kcal, Carbohydrates: 11.9 g, Protein: 26.8 g, Fat: 9.7 g, Saturated Fat: 1.1 g, Cholesterol: 169 mg, Sodium: 491 mg, Fiber: 3.5 g, Sugar: 5.2 g
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Three white plates with zucchini noodles and shrimp on a wooden table.