Garlic Honey Lime Shrimp and Zoodles – the perfect low-carb, high-protein recipe that comes together in one pan in just 20 minutes. Sweet, sticky, garlic lime cooked shrimp and zucchini noodles are the ultimate easy and healthy combination.
EASY GARLIC HONEY LIME SHRIMP AND ZOODLES
This easy Garlic Honey Lime Shrimp and Zoodles dish comes together in 20 minutes or less!
Aside from being low-carb, high-protein, and easy to make – the best part of this recipe is that you more than likely have all of the ingredients in your pantry. Let’s not forget how quickly shrimp cooks – approximately 5-6 minutes total! Which makes for the perfect meal on days that you know you’re going to be busy. Whatever helps to keep one from ordering takeout!
BALANCED LIFE | EATING
If you’ve followed my Instagram or blog, you know that I strive (as well as live for) quick and easy healthy meals. Not to say that I don’t enjoy and will post those indulging recipes – because I do and I will. HA. But I like to have a sense of balance with my diet. Depending on how I am feeling, I like to live either by the 80/20 rule or the 90/10 rule. For example: 80/20 – everything I eat within a week will be 80% healthy and mindful eating, where the remaining 20% will be somewhat indulging foods. Some weeks I am more strict with myself, whereas other weeks get away from me. You know those weekend getaways, vacations, and holidays with family? Yeah – those. Dishes like this help make up for them, as well as get me back on track.
Speaking of which, I am getting ready to head out on my very first backpacking trip this coming week. My husband and I are traveling to northern Michigan where I will hike and bike to my hearts content. But I will also enjoy some sushi, pizza, ice cream, and goodness knows what else – to my hearts content!
Life is about balance!
TIPS ON HOW TO MAKE ZUCCHINI NOODLES:
- If your spiralizer cuts larger zoodles, cook for 3-4 minutes. If thinner, do not cook more than 1-2 minutes.
- Don’t salt prior to cooking or even during cooking. Salt will help remove moisture, but leaves the zoodles a bit soggy and salty. We get enough salt in our diets!
- You can eat the noodles raw or cooked. It’s entirely up to your taste preference.
- Do not peel the zucchini prior to spiralizing it.
LOOKING FOR THE PERFECT SPIRALIZER?
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I received the Paderno Vegetable Slicer/Spiralizer 4 or 5 years ago as a gift from family at Christmas during the beginning stages of my blogging hobby. I had no clue what spiralizing was, so it sat in its box for a bit! But the moment I started using it – I was hooked. I couldn’t begin to tell you the number of zucchinis alone that I have put through this spiralizer. It never fails me in making the perfect zucchini noodles – as you can see pictured above!
So if you’re in the market for a spiralizer – this one works perfectly. I’m not a fan of the handheld spiralizers. My mother-in-law has one that we use up at the cottage, but we have come to find out that you can only fit small zucchini’s into it. Whereas with the Paderno Spiralizer, you can use any size zucchini. You’re not limited to a certain size.
OTHER ZUCCHINI RECIPES YOU MIGHT LIKE:
- Shrimp Scampi Zoodles
- Crispy Baked Chicken Parmesan Zoodle Bowls
- Grilled Chicken Cauliflower Alfredo with Zucchini Noodles
- Simple Teriyaki Shrimp over Zucchini Noodles
- Five Ingredient Buffalo Chicken Stuffed Zucchini Boats
Garlic Honey Lime Shrimp and Zoodles
- 1 lb shrimp, (peeled and deveined)
- 3 tbsp olive oil
- 1 tbsp minced garlic, (3 cloves)
- 3 tbsp honey
- 3 tbsp lime juice, (freshly squeezed)
- 1 tbsp butter
- salt and pepper, (to taste)
- pinch of red pepper flakes
- 2 medium zucchinis, (spiralized)
- freshly chopped parsley, (for garnishing)
- In a mixing bowl, combine shrimp with 2 tablespoons olive oil, honey, lime juice, salt, pepper, and red pepper flakes. Toss to thoroughly coat. Marinate for 15 minutes.
- Spiralize zucchini and set aside.
- Place a cast-iron skillet over medium heat with 1 tablespoon of butter. Once the butter has melted, add the minced garlic - cooking until fragrant, approximately 1-2 minutes. Add in the shrimp without the marinade. Cook each side for 2 minutes. Add the marinade/sauce and cook for 1-2 more minutes to allow the sauce to thicken.
- Transfer shrimp and sauce to a plate. In the same skillet, add 1 tablespoon of olive oil. Once heated, add the zucchini noodles and cook until tender, about 2-3 minutes. Add the shrimp back to the skillet to warm.
- Garnish with freshly chopped parsley and serve immediately. If you love the taste of lime juice, I recommend squeezing a little extra over the top of the dish prior to garnishing.