Shrimp, scallops, and zoodles sauté is the dinner I make when I want something fresh, fast, and full of flavor without feeling heavy. The seafood cooks in minutes, while zucchini noodles stay crisp enough to keep the dish lively. 
I love the garlicky pan juices that gather at the bottom, especially with lemon squeezed over everything. It is colorful, light, and exactly the kind of meal that never feels boring.
Table of Contents
Why This Recipe Works
Shrimp, scallops, and zoodles sauté works because everything cooks quickly while still bringing plenty of texture to the pan. Scallops develop a golden crust when seared over high heat, while shrimp stay juicy and tender with only a few minutes of cooking. Zucchini noodles add freshness and keep the dish light without needing a separate side.
The key is cooking the seafood first and adding the zoodles only near the end. This prevents the zucchini from releasing too much water and turning soft. Garlic, olive oil, lemon, and red pepper flakes create a simple sauce that coats everything without hiding the natural sweetness of the seafood. The whole meal comes together in one skillet and feels fresh, colorful, and satisfying without requiring a long prep list.
Ingredients
Shrimp: Shrimp add sweet, tender bites and cook quickly enough for a fast skillet meal. Use peeled and deveined large shrimp. Prawns can substitute directly.
Sea Scallops: Scallops bring a delicate sweetness and a caramelized surface when properly seared. Bay scallops can work, but they cook much faster and will not develop the same crust.
Zucchini: Spiralized zucchini replaces traditional noodles and adds freshness and texture. Yellow squash can substitute or be mixed with zucchini.
Garlic: Fresh garlic flavors the olive oil and ties the seafood and vegetables together. Garlic paste works if fresh cloves are unavailable.
Lemon: Lemon juice adds acidity and keeps the seafood tasting bright. Lime can substitute for a slightly sharper citrus flavor.
Tips
- Pat the shrimp and scallops very dry before cooking so they sear instead of steaming.
- Cook the scallops in a single layer and avoid moving them until a golden crust forms.
- Do not overcrowd the skillet, especially when cooking the seafood.
- Add the zoodles only at the end and cook briefly so they stay slightly crisp.
- Drain any excess liquid from the zucchini if it begins releasing too much water in the pan.
How to Serve
Shrimp, scallops, and zoodles sauté is best served immediately, while the seafood is tender and the zucchini noodles still have some bite. Spoon the garlicky pan juices over each serving and finish with fresh lemon to brighten everything. The dish is already light and complete, but a simple side can make it more substantial.
- Serve it with crusty bread to soak up the lemon and garlic juices.
- Add a simple tomato and cucumber salad for extra freshness and crunch.
- Pair it with roasted potatoes or a small portion of rice if you want something more filling without changing the flavor of the seafood.
Similar Recipes
Shrimp, Scallops and Zoodles Sauté
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 pound sea scallops
- 4 medium zucchini spiralized
- 4 garlic cloves minced
- 1 lemon
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried oregano
Instructions
- Pat the shrimp and scallops thoroughly dry with paper towels. Season them with salt and black pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the scallops in a single layer and sear for about 2 minutes per side, until golden and opaque. Transfer them to a plate.
- Add another tablespoon of olive oil to the skillet. Cook the shrimp for 1 to 2 minutes per side, until pink and opaque. Transfer them to the plate with the scallops.
- Reduce the heat to medium. Add the remaining olive oil and butter, followed by the garlic, red pepper flakes, and oregano. Cook for about 30 seconds.
- Add the zucchini noodles and sauté for 2 to 3 minutes, just until slightly tender. Squeeze in the juice of half the lemon.
- Return the shrimp and scallops to the skillet and toss gently for about 1 minute, just until everything is warmed through.
- Finish with fresh parsley and additional lemon juice. Serve immediately with lemon wedges.
Nutrition
Notes
• Cook the scallops in a single layer and avoid moving them until a golden crust forms.
• Do not overcrowd the skillet, especially when cooking the seafood.
• Add the zoodles only at the end and cook briefly so they stay slightly crisp.
• Drain any excess liquid from the zucchini if it begins releasing too much water in the pan.
The zoodles stayed light, and the seafood made the whole skillet feel special.