Candida Diet Friendly Zucchini Noodles with Garlic Shrimp
Tender zucchini noodles tossed with plump, seared shrimp in a bright garlic-lemon pan sauce — this dish is the kind of weeknight dinner that feels indulgent without working against your wellness goals. Spiralized zucchini stands in beautifully for pasta, and the trick of salting and patting the noodles dry before cooking means you get a satisfying, lightly sauced bite rather than a watery bowl. The shrimp are seared quickly over high heat so they stay juicy, then finished in a glossy sauce built from chicken broth, fresh lemon juice, and just a touch of butter. Garlic and red pepper flakes add real depth and a gentle kick without relying on any sugary, fermented, or processed ingredients that can be tricky to avoid. Everything comes together in one skillet in well under 30 minutes, and the recipe serves four — making it just as practical for a family dinner as it is for meal-prepping lunches. A handful of fresh parsley and a squeeze of lemon over the top at the end keeps the flavors clean and vibrant.
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- ½ tsp salt
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
For the sauce
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ½ cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tbsp unsalted butter
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Spread the noodles in a single layer on paper towels, sprinkle with ½ tsp salt, and let stand for 10 minutes. Pat dry thoroughly with additional paper towels to remove as much moisture as possible.
- 2
Pat the shrimp dry with paper towels and season with ½ tsp salt and ¼ tsp black pepper.
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