Meal Prep: Shrimp Scampi Zoodles

Image of Caroline Verrone
Rated 5.0 based on 5 customer reviews
Meal Prep: Shrimp Scampi Zoodles
Meal Prep: Shrimp Scampi Zoodles


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ¼ cup vegetable stock or water
  • 1 lemon, juiced and zest
  • 2 pounds zucchini, spiralized using the 3mm blade


For best results, we recommend using:


  1. Heat butter and olive oil in a large sauté pan over medium-high heat. Season shrimp with salt and pepper. Cook shrimp, shallot, garlic, and red pepper flakes in hot oil and butter until shrimp are pink, about 2 minutes.
  2. Stir vegetable stock, lemon juice, and lemon zest with the shrimp mixture; season with salt and pepper. Bring liquid to a simmer and stir in the zucchini noodles; cook, tossing frequently, until zucchini is heated through, about 2 minutes.
  3. Divide zucchini noodles between 4 sealable meal containers; top portions with shrimp. Seal containers and store refrigerated for up to 4 days.
Mealthy tip:

For an additional blast of color, use a combination of both zucchini and carrots that have been spiralized into noodles! Or if you still want to use a little bit of pasta, use half noodles and half zoodles. It's the best of both worlds.


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Laura Griffin

Laura Griffin says:

This shrimp scampi and zoodles meal prep is so quick and easy! I used seafood stock instead of vegetable stock because that's all I had in my pantry. I loved the red pepper flakes, it added the right amount of spice!

Image of Greg Jones

Greg Jones says:

Shrimp scampi is my favorite and I love being able to pair it with these zucchini noodles. I made this meal prep for week day lunches at the office. Super simple and light so I don't feel heavy for the rest of the day.

Image of Alex Cabral

Alex Cabral says:

This is one of my favorite meal prep recipes. I didn't use shallots, but instead extra garlic and extra red pepper flakes. I've also made this a couple times when I had friends over. It's perfect for gluten free friends!

Image of Dominique M

Dominique M says:

I used ghee instead of regular butter, but didn't make any other changes. This was super simple and easy. I'm a little weird about saving seafood for the entire week, so instead of meal prepping I made it for dinner and split the servings for me and my mom. Really good!

Image of Sarah Gray

Sarah Gray says:

Such a great meal prep, I made the with spiralized cucumbers instead of zucchini. The red pepper flakes were the perfect topping.