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Meal Prep Shrimp Zucchini Noodles! Zesty lemon garlic shrimp is topped over zucchini noodles with sliced tomatoes. Baked on a sheet pan in under 10 minutes! A light, fresh and satisfying low carb meal to take with you on the go!
In a rush to make a quick weeknight dinner or meal prep lunch for the week without having to slave in the kitchen? Let me tell ya, you came to the right place today! This Healthy Shrimp recipe with zucchini noodles is a lifesaver when you’re in a pinch for time.
Healthy taco salad with ground turkey, healthy chicken stir-fry with rice and easy crock pot chicken and peppers are easy healthy meals that are quick to make too!
Guys, I’m telling you. You can’t get any simpler than fish and veggies. I always have a stash of frozen fish and steam veggies in the freezer ready to go for those nights when I need a no brainer meal.
You see the thing about frozen fish is you generally don’t have to thaw it and in the case with shrimp, just dump in a bowl of lukewarm water and they’ll come thaw in minutes for you. So easy!
For this Meal Prep Shrimp Zucchini Noodles, bake the shrimp on a sheet pan. It only takes 10 minutes! Add any sauce to your shrimp with noodles. My favorites are a Healthy Pesto, Greek yogurt ranch or this Keto barbecue sauce!
Pair your healthy baked shrimp over zucchini noodles and grape tomatoes. I spiralized mine, but many stores are now carrying spiralized zucchini in the frozen food or fresh produce section so check it out. Hey, if you’re short on time take shameless shortcuts where you can!
Want more easy healthy shrimp recipes? Try this yummy Low-carb shrimp fried rice, delicious Mediterranean shrimp salad, or this simple shrimp and rice recipe next!
Meal Prep Shrimp Zucchini Noodles
Ingredients
- 1 1/2 lb shrimp, thawed and deveined
- 2 large zucchini, spiralized
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 1/2 tablespoons garlic, minced
- 2 cups grape tomatoes, sliced in half
- Salt and pepper to taste
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper. Place the shrimp on the baking sheet keeping them flat and uncluttered.
- Place extra virgin olive oil, lemon juice and minced garlic together in a bowl. Whisk to combine.
- Using a kitchen brush, brush on the oil mixture onto the shrimp. Sprinkle with salt and pepper. Place in the oven and bake 10 minutes.
- While the shrimp bakes, divide the spiralized zucchini noodles and grape tomatoes among 4 meal prep containers.
- Remove the shrimp from the oven and divide among the containers. Let the shrimp cool before placing them in the refrigerator.
Notes
- Top your shrimp with a low calorie Alfredo sauce, mayo free ranch dressing or low calorie pesto for more yummy flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are we suppose to grill before serving?
The zucchini was not cooked.
Also, helped t was kind of bland. We added mayo after broiling and it was better
The zucchini is to be eaten raw with the oven baked shrimp in this recipe. I’m not sure why you’re thinking grilled? Nothing is grilled in this recipe. If the zucchini is bland, then you may not be used to eating raw vegetables. You can cook the zucchini in a skillet with a bit of extra virgin olive oil and salt and pepper for a few minutes until it’s broken down if you’re not a fan of raw vegetables. Zucchini noodles taste really good cooked that way.
Do you cook the spiralized zucchini noodles or do they cook when you heat up the meal in the microwave when you’re ready to eat?
You heat them in the microwave. Cooking them ahead of time and reheating would make them really soggy and gross.
How long would you recommend putting each portion into the microwave for? Just made these!
30-60 seconds depending on the microwave should be plenty of time.
Already a treat to watch. So it is on my check list now!
I just found this recipe and cant wait to try it. I assuming these will keep all week and you just pop hem in the microwave to eat later?!!
Yep!
Great combination! I’m obsessed with this recipe!