Lemon Dill Shrimp and Zucchini Noodles

Lemon Dill Shrimp and Zucchini Noodles is a light, fresh seafood dish made with shrimp, zoodles and a touch of lemon and dill. It an easy, quick skillet meal.

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.  

Notes:

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! 🙂 

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.

 

Ingredients for Lemon Dill Shrimp and Zucchini Noodles:

Lemon Dill Shrimp and Zucchini Noodles

1 Tbsp extra virgin olive oil

1 tsp minced garlic

½ lb. diced tomatoes (2 small)(or 1 cup)

12 oz small frozen shrimp, raw, deveined, tail off

1 lemon’s juice

to taste salt

to taste pepper

2 small-medium, 1 pound zucchini 

1 Tbsp dry dill weed (or 1.5 Tbsp fresh)

1 Tbsp 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.

Lemon Dill Shrimp and Zucchini Noodles

Serve.

Lemon Dill Shrimp and Zucchini Noodles

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

Yield: 4 servings

Lemon Dill Shrimp and Zucchini Noodles

Lemon Dill Shrimp and Zucchini Noodles

Lemon Dill Shrimp and Zucchini Noodles is a light, fresh seafood dish made with shrimp, zoodles and a touch of lemon and dill. It an easy, quick skillet meal.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • ½ lb. diced tomatoes (2 small)(or 1 cup)
  • 12 oz small frozen shrimp, raw, deveined, tail off
  • 1 lemon’s juice
  • to taste salt
  • to taste pepper
  • 1 pound zucchini (2 small-medium)
  • 1 Tbsp dry dill weed (or 1.5 Tbsp fresh)
  • 1 Tbsp capers optional

Instructions

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.

Notes

MyProductiveBackyard.com

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 198 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 179mg Sodium 1106mg Carbohydrates 17g Fiber 3g Sugar 11g Protein 22g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

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Print Recipe
Lemon Dill Shrimp and Zucchini Noodles
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Ingredients
Servings
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Ingredients
Instructions
  1. Gather your ingredients.
  2. Heat olive oil in skillet over medium heat, add garlic and cook for about 30 seconds.
  3. Add the tomatoes, shrimp. lemon juice, salt and pepper.
  4. 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.
  5. Run your zucchini through your spiralizer.
  6. Add zucchini noodles, dill and capers and toss to combine. Cook for just a few minutes until zucchini is al dente.
  7. Serve.
Recipe Notes

www.myproductivebackyard.com

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