Carolina Kitchen: Lemon Pepper Shrimp Zucchini Noodles

Photo credit: WLOS Staff

by Selina Naturally, Chef Carla Delangre


  • 3 cups Shrimp, peeled, tails removed and deveined
  • 4 cloves garlic Garlic minced
  • 3 tablespoons Butter
  • 6 cups Zucchini Noodles
  • 1/2 teaspoon Lemon Pepper Celtic Sea Salt®
  • Black Pepper
  • 1 tablespoon coconut oil plus ½ teaspoon separated
  • 1/4 cup olive oil
  • 1/2 teaspoon chili flakes
  • Zest from 1 organic lemon
  • 1/2 cup lemon juice, plus ¼ cup fresh lemon juice separated
  • 1 to pinches Celtic Sea Salt®


  1. Rinse and dry prepared shrimp and place into a large container or baggie for the marination step.
  2. In a bowl whisk together ½ cup lemon juice, minced garlic, olive oil, chili flakes and lemon pepper Celtic Sea salt.
  3. Pour the marinade into the bag or container and allow to soak for 1 hour at room temperature.
  4. In a large flat saute pan heat the coconut oil and place the marinated shrimp into the pan.
  5. Be sure the shrimp lay flat on one side and once you see pink around the edges, it is time to flip them over.
  6. About 1 minute on each side depending on the size of the shrimp.
  7. Add butter and saute to coat for a few seconds then add to a bowl to rest.
  8. Add a little more coconut oil to the pan and add the zucchini noodles.
  9. Saute for a few minutes until the zucchini have softened and moisture has been cooked out of the noodles.
  10. Add the lemon juice and allow to cook for another minute.
  11. Then toss in the cooked shrimp and finish with black pepper and lemon zest.
  12. Serve immediately.
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