This easy garlic roasted shrimp with zucchini pasta recipe is a great weeknight shrimp dinner — you can have it on the table in 20 minutes. And it's paleo, keto, and Whole30 compliant!
Paleo shrimp and zucchini pasta
This garlic roasted shrimp with zucchini pasta is a quick and easy paleo shrimp recipe. It's a great weeknight dinner — you can have it on the table in 20 minutes. With just olive oil, ghee, garlic, and lemon for the sauce, this shrimp and zucchini pasta recipe is low carb, keto, and Whole30-friendly.
Keeping a bag of shrimp in the freezer is a great hack for quick dinners. Frozen shrimp thaw so quickly you can make this dinner at a moment's notice. Just put the shrimp 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.
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This quick-cooking Whole30 shrimp recipe is so versatile you can use either raw or pre-cooked shrimp, depending on what you find in your area. If your shrimp are raw roast them until they turn pink and start to curl. That's how you know they are done. If you are starting with pre-cooked shrimp, just cook them until the shrimp are warmed through. Either way, they are delicious with the garlicky sauce.
Spiralized zucchini is a great gluten-free, grain-free, low carb pasta alternative. Here's how to make the zucchini noodles. You can easily make the zucchini pasta while the shrimp are in the oven.
I like the zucchini noodles just tossed in the hot sauce with the shrimp. But if you want them 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.
Easy keto shrimp and zucchini noodles recipe
Garlic Roasted Shrimp with Zucchini Pasta
Ingredients
- 8 ounces peeled and deveined shrimp thawed if frozen
- 2 tablespoons olive oil
- 2 tablespoons ghee melted (or additional olive oil)
- 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
Instructions
- Preheat oven to 400 degrees.
- Add shrimp, olive oil, ghee, garlic, lemon zest, lemon juice, salt and pepper to the baking dish. Toss to coat shrimp.
- Bake for 8-10 minutes, turning once. Cook until shrimp are pink and just cooked through, or until heated through if using pre-cooked shrimp.
- Add the zucchini pasta, toss and serve.
Notes
Nutrition
More zucchini noodle recipes
Crystal D
January 16 at 6:12 pmThis 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.
Lisa
January 17 at 1:16 pmThank you Crystal! This is one of my favorites – I’m so lad you enjoyed it!
Lorene De Silva
June 28 at 12:37 amI 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.
Jennifer
February 22 at 7:45 pmMade 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 😀
Lisa
February 24 at 1:20 pmAwesome! 🙂
Jessi
August 6 at 8:52 amWhen 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!
Diane Muryn
October 25 at 6:56 pmI made this tonight for the first time and it was delicious!
Lisa
October 26 at 11:45 amYay! I’m so glad you loved it, Diane!
Lynn
January 11 at 8:42 amHi 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
Marie, The Interior Frugalista
January 11 at 12:44 pmYummy – 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!
Lisa
January 11 at 3:09 pmPerfect! Hope you love it, Marie!
Kate
February 2 at 12:18 pmThis looks great – do you cook the zucchini noodles at all, or just serve them room temperature?
Lisa
February 4 at 2:39 pmHi Kate, you can do either. If you like them a little softer cook them for a few minutes.
Jennifer Gray
September 27 at 8:45 pmOh 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!!!!
Madison @ Keto Diet
January 29 at 4:04 pmOh! Another Shrimp in Zucchini Pasta, delightfully fantastic dish! Let me try this for my family. Thank you!
Jay
March 16 at 4:44 pmThanks for the recipe! Quick question – are the calories total for the whole thing or per serving? Thanks!
Lisa
April 13 at 1:19 pmHi Jay, the nutrition info is per serving.
Bryan
August 15 at 11:46 pmI’ve never really wanted to try zucchini pasta but this recipe makes me want to change that! I love pasta so at this point I really need to jump on the zucchini train.
I might just give this recipes a try for next weeks meal prep!
Regelyn
January 19 at 10:46 pmThe dish you prepared is delicious.You’re a fantastic cook.