Sheet-Pan Keto Zucchini Noodles and Shrimp

This sheet-pan keto zucchini noodles and shrimp is the perfect weeknight meal made in 30 minutes. The warm-yet-still-light noodle and shrimp bowl suits the cooler end-of-summer days while put to good use the last batches of garden zucchinis.

Course Main Course
Cuisine American
Keyword keto, shrimp, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 214 kcal
Author Yang


  • 1 1/2 lb zucchini noodles (from 3 medium zucchinis)
  • 3/8 tsp sea salt or Hymalayan salt
  • 4 tbsp avocado oil
  • 1/2 lb raw sustainable shrimps, shell removed
  • 1/2 tsp sea salt or Hymalayan salt
  • 3 cloves garlic, minced
  • 1/8 tsp ground black pepper
  • zest of 1 organic lemon
  • 3 tbsp fresh lemon juice
  • 2 tbsp fresh parsley


  1. Preheat the oven to 375ºF.

  2. Meanwhile, if you are not using pre-made zucchini noodles, spirlize the zucchinis using a spiralizer.

  3. Toss the zucchini nooldes in the avocado oil and 3/8 tsp of salt, mix well and then spread evenly in a thin layer on the sheet pan.

  4. Place the zucchini noodles in the oven and let it roast for 15 minutes.

  5. While waiting for the zucchini noodles to cook, mince 3 cloves of garlic (I use this garlic press), and then marinate the shrimps (shells removed) in 1/2 tsp of salt, minced garlic, and ground black pepper.

  6. After the zucchini noodles are cooked in the oven for 15 mins, remove the sheet pan from the oven, spread the shrimps on the same sheet pan with the zucchini noodles, and then return back to the oven to roast for another 5 minutes.

  7. Remove the zucchini noodles and shrimps from the oven. If making 2 servings of the zucchini noodles and shrimps, be sure to divide up the zucchini and shrimps evenly, and then add half of each of the following toppings to the dish: organic lemon zest, freshly squeezed lemon juice (I use this lemon squeezer), and freshly chopped parsley.