Lemon Dill Shrimp and Zucchini Noodles is a light, fresh, Low Carb, Pescatarian, Whole 30, Dairy and Gluten Free dish. It an easy skillet meal and ready in 20 minutes.

Lemon Dill Shrimp and Zucchini Noodles is the first time I made a dish with zucchini noodles other than putting them under spaghetti sauce.  It was delicious!  We all liked it, even one son I was not sure would.

I got this recipe from inspiralized and made some changes (of course, or I wouldn’t be me!).  

I used a 12 oz bag of small shrimp because that was what I had and it was great; bite sized shrimp and plenty of them.

I also almost always used the bottled minced garlic instead of mincing my own; it is just easier.  

I put in capers like the recipe said and even though I love capers, I would omit them the next time.  With the lemon juice and dill, the capers just seemed too much to us.  I will leave them in the recipe in case you want them.  

I also used dry dill because that is what I had; it was January.  

This recipe has been shared in Weekly Recipe Swap and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Did you know You can Freeze Zoodles? They are so great to have in the freezer and pull out when needed without having to wash the zoodle maker every time! 🙂 

Tools for this recipe

I used these kitchen tools to make this recipe. The right tools do make the job easier!

I got a new Veggetti Pro for Christmas and this is the first recipe I tried with it. Before, I had a little hand held one and although it worked, this was MUCH easier.

My lemon/citrus squeezer is another item I am happy to have and I use it often. This one works very well.

Ingredients for Lemon Dill Shrimp and Zucchini Noodles:

extra virgin olive oil

minced garlic

diced tomatoes

frozen shrimp, raw, deveined, tail off

lemon juice

salt

pepper

zucchini 

dry dill weed

capers optional

Instructions for Lemon Dill Shrimp and Zucchini Noodles:

Heat olive oil in skillet over medium heat, add garlic and cook for about 30 seconds.

Add the tomatoes, shrimp. lemon juice, salt and pepper.

Let cook for about 5 minutes or until the shrimp is cooked through. If they were still a little frozen, add a few minutes. You don’t want to overcook them though.

Run your zucchini through whatever you make your zoodles with.

Add zucchini noodles, dill and capers and toss to combine. Cook for just a few minutes until zucchini is al dente.

Serve.

Lemon Dill Shrimp and Zucchini Noodles is part of these collections:

43 Low Carb & Keto Zucchini Recipes

72 Low Carb & Keto Skillet Recipes

Over 200 Low Carb & Keto Meal Ideas

78 Dairy Free Low Carb & Keto Recipes

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