Light and Fresh Tequila Lime Shrimp Zoodles for Summer

Fresh, vibrant and packed with flavor, these tequila lime shrimp zoodles are the perfect light summer meal. With juicy shrimp, bright lime, fresh herbs and spiralized zucchini noodles, this dish delivers all the satisfaction of a comforting pasta dinner while keeping things refreshing and easy for warmer weather. The citrusy tequila-lime sauce adds a bold kick that feels both restaurant-worthy and simple enough for a quick weeknight dinner.

One of the best things about this recipe is how effortlessly it balances flavor and freshness. The zucchini noodles keep the dish light without sacrificing texture, while the shrimp provide a satisfying source of protein. Whether you’re looking for a healthier summer dinner option, a low-carb recipe or simply something fresh to enjoy during busy evenings, this colorful dish is an easy seasonal favorite that comes together quickly and tastes like summer in every bite.

Ingredients

• 3 tablespoons butter, divided
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 cup tequila
• 1 1/2 teaspoons grated lime zest
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 medium zucchini, spiralized (about 6 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh parsley
• Additional grated lime zest

Directions

1. In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.
2. Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

This recipe was originally published on Taste of Home.