Meal Prep: Shrimp Scampi with Zucchini Noodles

Last Updated on February 28, 2024

In this era of health-conscious eating, zucchini zoodles are a godsend for those looking to indulge in the comfort of pasta without guilt. They stand out as a stellar alternative to traditional pasta, significantly lowering the calorie and carb count. Zoodles bring a delightful crunch and a subtle, fresh flavor that complements the rich, savory taste of the shrimp. They are not only low-carb but also gluten-free, making them an excellent option for those with dietary restrictions or for anyone looking to lighten their meals.

For those who aren’t fans of zucchini or are looking for a heartier option, the flexibility of this recipe allows for easy substitution with a plethora of low-carb or gluten-free pasta options. Whether one prefers the nutty richness of chickpea pasta, the firm texture of lentil spaghetti, or the classic feel of brown rice noodles, this shrimp scampi can be adapted to suit any preference. Simply prepare your pasta of choice according to the package instructions, and then toss it with the flavorful lemon-garlic shrimp for a customized, healthful dish that doesn’t compromise on taste or satisfaction.

Shrimp Scampi with Zucchini Zoodles

5 from 4 votes
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Protein: Fish / Seafood
Cut: Raw Gulf Shrimp, Wild Gulf Shrimp
Diet: Low carb
Course: Lunch, Main Course, Meal Prep
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


For the Shrimp:

  • 1 lb ButcherBox wild-caught U.S. Gulf shrimp thawed
  • 2 tbsps olive oil
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes adjust to taste
  • salt and black pepper to taste
  • 1 lemon juiced
  • 1 lemon zested
  • 2 tbsps fresh parsley chopped

For the "Zoodles":

  • 4 cups spiralized zucchini noodles (zoodles) fresh or frozen
  • 1 tbsps olive oil
  • salt and black pepper to taste


Prepare the Shrimp:

  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the minced garlic and red pepper flakes to the skillet and sauté for about 30 seconds until fragrant.
  • Add the wild-caught U.S. Gulf shrimp to the skillet in a single layer. Season them with salt and black pepper.
  • Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
  • Squeeze the juice of one lemon over the shrimp and sprinkle with lemon zest and chopped fresh parsley. Toss to coat the shrimp evenly.
  • Remove the shrimp from the skillet and set them aside.

Prepare the Veggie Noodles:

  • In the same skillet, add an additional tablespoon of olive oil.
  • Add the spiralized zucchini noodles to the skillet and sauté for about 2-3 minutes until they begin to soften. Season with salt and black pepper to taste.
  • Remove the zucchini noodles from the heat.

Assemble the Meal Prep Containers:

  • Divide the cooked zucchini noodles evenly among your meal prep containers.
  • Top each container with a portion of the cooked shrimp and the lemon-garlic sauce from the skillet.
  • Seal the containers and refrigerate until you're ready to enjoy your healthy shrimp scampi-inspired meal.


  • When you're ready to eat, simply reheat the meal in the microwave for 2-3 minutes until heated through. Garnish with additional fresh parsley and a lemon wedge if desired.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.