Shrimp Zucchini Noodle Skillet

Ingredients

• 10 oz peeled shrimp
• 3 cups zucchini noodles
• 2 garlic cloves, minced
• 1/2 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. Pat the shrimp dry with paper towels — this is key for getting a good sear. Season lightly with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until the oil shimmers. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they curl into a C-shape and turn pink. Transfer to a plate.
3. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Toss in the cherry tomatoes and cook for 1 minute until they just start to blister.
4. Add the zucchini noodles and toss with tongs for about 2 minutes — just long enough to warm through. Overcooking will make them watery, so keep the heat high and the time short.
5. Return the shrimp to the skillet, squeeze the lemon juice over everything, and toss once more. Serve straight from the pan.

Tips

• Buy pre-spiralized zucchini noodles to save time, or use a julienne peeler if you don't have a spiralizer.
• If your zucchini noodles release a lot of water, drain them in a colander for 10 minutes and pat dry before cooking.
• Swap shrimp for scallops or cubed chicken breast if you prefer — just adjust cook times accordingly.
• A sprinkle of red pepper flakes or a handful of torn fresh basil added at the end elevates this dish beautifully.