This easy garlic roasted shrimp with zucchini pasta recipe is a great weeknight gluten-free, paleo dinner — you can have it on the table in 20 minutes.
This garlic roasted shrimp with zucchini pasta is a quick and easy paleo recipe. It's a great weeknight dinner — you can have it on the table in 20 minutes. I always keep a bag of shrimp in the freezer for quick dinners. If your shrimp are frozen, put them in a bowl of cold water to thaw when you preheat the oven. By the time you get the rest of the sauce ingredients into the baking dish, the shrimp should be thawed. If there is a little bit of ice left on the shrimp, just rinse under cold water for a minute and you should be good to go.
Zucchini is a great gluten-free, grain-free pasta alternative. Here's a link to how to make the zucchini pasta. You can make it while the shrimp are in the oven. I like the zucchini pasta just tossed in the hot sauce with the shrimp. But if you want it a little softer, remove the shrimp from the sauce when done and set them on a plate covered with foil to keep warm. Then toss the zucchini pasta in the sauce in the baking dish and put it back in the oven for a few minutes to soften the zucchini.
This easy shrimp with zucchini pasta recipe is a great weeknight dinner — you can have it on the table in 20 minutes.
- 8 ounces peeled and deveined shrimp thawed if frozen
- 2 tablespoons olive oil
- 2 tablespoons ghee melted
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 1/4 teaspoon salt
- fresh ground pepper to taste
- 2 medium zucchini spiralized or sliced into thin strips for zucchini pasta
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Preheat oven to 400 degrees.
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Combine all ingredients except zucchini pasta in baking dish.
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Bake for 8-10 minutes, turning once, until shrimp are pink and just cooked through.
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Add the zucchini pasta, toss and serve.
More paleo spiralizer recipes:
This was really delicious, and also the first time I made zucchini pasta and it went perfectly with this meal! Thanks for the great recipe, I’ll definitely be making this again.
Thank you Crystal! This is one of my favorites – I’m so lad you enjoyed it!
I made the Zuchinni pasta tonight first time and will make it again. Very clean and tasty. The grilled prawns went well with it. Thank you for the recipe.
Made this for dinner last night. The smell of garlic roasting went throughout the house, but once I actually tasted it, I was in absolute heaven. Definitely doing zucchini pasta again 😀
Awesome! 🙂
When I want softer zucchini pasta, I put the raw “zoodles” in a colander and toss them with a little salt and let them sit for 5 minutes or so. They soften up nicely and the excess water drains out so you don’t make your shrimp or spaghetti sauce all watery!
I made this tonight for the first time and it was delicious!
Yay! I’m so glad you loved it, Diane!
Hi Lisa, I love my spiralizer and the zucchini noodles it makes AND I love shrimp…so this is a match made in heaven. And then you throw in garlic…perfection.
thanks for sharing it, Lynn
Yummy – pinned to share and refer back to when I make this soon. I’ve just ordered a spiralizer attachment for my Kitchen Aid mixer and this will be the first recipe I try!
Perfect! Hope you love it, Marie!
This looks so good! I will definitely be giving this a try. Thanks for sharing at Merry Monday, hope to see you again next week!
This looks great – do you cook the zucchini noodles at all, or just serve them room temperature?
Hi Kate, you can do either. If you like them a little softer cook them for a few minutes.
Oh my gosh…amazing. I made mine with spaghetti squash instead of ZND’s because I had it on hand. I used Colossal shrimp because it is what I had. It tasted like Lobster on top of my squash. WOW. What a great find! thank you!!!!