Shrimp and Zucchini Pasta

Juicy and flavorful shrimp perfectly complement this Paleo pasta recipe, which isn’t actually made from regular pasta but from zoodles, that is, zucchini noodles. You can use a vegetable peeler, mandolin slicer, julienne peeler or a vegetable spiralizer to create noodle-like ribbons from zucchini. Our Shrimp and Zucchini Pasta recipe is light and filling, and the perfect weeknight meal that you can quickly throw together, but tastes like you spent all night in the kitchen hard at work. 

If you enjoyed this Shrimp and Zucchini Pasta recipe, try our Springtime Pasta recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

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Shrimp and Zucchini Pasta

Servings 2

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 578

carbohydrate 36g

protein 58g

fat 26g


  • 4 medium zucchini trimmed
  • 1 teaspoon(s) sea salt
  • 4 tablespoon(s) olive oil
  • 6 medium mushroom(s), white button sliced
  • 2 medium garlic clove(s) minced
  • 1 pound(s) shrimp peeled and de-veined
  • 1/4 teaspoon(s) cayenne pepper (optional)
  • 1 cup(s) tomatoes, cherry or grape halved
  • 1/2 medium lemon(s), juiced
  • 1 teaspoon(s) black pepper freshly ground


  1. Using a vegetable peeler, peel zucchini lengthwise to create noodle-like ribbons. Alternatively, use a mandolin with a julienne plate, a julienne peeler or a vegetable spiralizer to make the "noodles."
  2. Place zucchini in a mesh strainer over a bowl or the sink. Sprinkle with sea salt, and toss with tongs (or use freshly washed hands) to make sure the salt covers the zucchini. Let zucchini sit for 20-25 minutes, occasionally tossing. Drain and discard any excess liquid.
  3. When "noodles" are drained, heat a large skillet over medium-high heat. Add olive oil and wait 15 seconds.
  4. Add mushrooms and garlic to the hot pan and saute, stirring frequently for 3 to 5 minutes, or until the mushrooms have softened.
  5. Meanwhile, toss shrimp with cayenne pepper (if desired). Add to the mushroom mixture in the hot pan, along with cherry tomatoes. Saute, stirring frequently for 1 to 2 minutes, or until shrimp are bright pink.
  6. Add zucchini and lemon juice and stir just to heat through. Remove from heat and serve immediately. Season with additional sea salt (if desired) and freshly ground black pepper.


  1. We had this last night and it came out great. My husband — who normally doesn’t like shrimp like this. It was very flavorful. I cheated though and added Kerrygold Irish butter to it. I used the Veggetti to make the zucchini noodles.

  2. This was great! I just finished making it for my family and they ate it up so fast, they were even looking for more! The julienne zucchini made a great substitute for pasta, the texture was very close to pasta! It was very delicious, I just added some Old Bay (I know it’s not paleo) to the shrimp and my dad added some soy sauce to his plate. It tasted great even without soy sauce and was very filling. Great recipe!! I’m definitely going to make this again and share with friends.

  3. In truth, I can’t say that this recipe was excellent, but I didn’t hold to it exactly. Here are the modifications I made:

    -I used chicken instead of shrimp
    -Red pepper flakes instead of cayenne.

    I only used the chicken because I already had a breast in the fridge and needed to cook it.

    However, with all that in mind, that was an excellent dish! I’ve honestly never eaten that much zucchini in one sitting, mostly because I thought I wasn’t a big fan. Since this dish, I’d have to say I’m a big zucchini fan!

  4. Hubby doesn’t like spicy dishes. I added black pepper instead of the cayenne during cooking. I put cayenne on my portion after it was done. It was pretty much flavorless, though. Not a favorite. Probably won’t make it again.

  5. Made this last night. It’s a great, quick meal. I added some chopped flat leaf parsley at the end with the lemon juice for some extra flavor.

  6. We have just finished this meal and followed the recipe to the letter and I can honestly say we were very impressed. I hadn’t used zucchini like this before either and wasn’t real sure about adding cherry tomatoes to the dish as I couldn’t quite see the connection with the prawns (you guys call them Shrimp) but it was really delicious !
    Another great meal we will be cooking again.
    Thanks for making our Paleo transformation so easy !
    Cheers from sunny Australia

  7. I made this last night and I really loved it. I don’t miss pasta at all after eating this. I used cilantro instead of parsley and the flavors were spot on with the lemon juice. Whoohooo!

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