15-Minute Moroccan Spiced Shrimp and Zucchini Noodles

This vibrant weeknight dinner brings the warm, fragrant spices of Morocco to a light, Mediterranean-friendly plate in record time. Plump shrimp are quickly seared in extra virgin olive oil with garlic and a generous dusting of ras el hanout — the fragrant North African spice blend of cumin, coriander, cinnamon, and ginger — then tossed with tender zucchini noodles that soak up all those flavors without a trace of heaviness. A final squeeze of preserved lemon and a shower of fresh herbs brighten every bite. Built on the Mediterranean diet's core pillars of lean seafood, abundant vegetables, and heart-healthy olive oil, this dish delivers a satisfying, low-carb dinner that's ready faster than takeout. It's naturally gluten-free, light on calories, and packed with protein and vegetables, making it an easy way to hit your fish-twice-a-week goal while keeping refined carbs off the plate. Serve it on its own for a light dinner, or alongside a scoop of warm chickpeas or whole-grain couscous if you'd like something heartier. Either way, it comes together in one pan and under 15 minutes, making it a perfect choice for busy nights when you still want something vibrant, nourishing, and full of flavor.

Ingredients

• 1 lblarge shrimp, peeled and deveined
• 3 mediumzucchini, spiralized into noodles
• 3 tbspextra virgin olive oil
• 3 clovesgarlic, minced
• 2 tspRas el hanout
• 1 tbsppreserved lemon, finely chopped, rind only
• 0.25 cupfresh cilantro, chopped
• 0.25 cupfresh parsley, chopped
• 0.5 tspsalt
• 0.25 tspblack pepper
• 0.25 tspcrushed red pepper flakes, optional
• 2 wedgeslemon wedges, for serving

Method

1. Spiralize the zucchini into noodles using a spiralizer and set aside. Pat the shrimp dry with a paper towel.
2. In a mixing bowl, toss the shrimp with half the olive oil, ras el hanout, salt, and black pepper until evenly coated.
3. Mince the garlic and finely chop the preserved lemon rind, cilantro, and parsley; set aside separately.
4. Heat the remaining olive oil in a large skillet over medium-high heat. Add the spiced shrimp in a single layer and sear until pink and opaque, about 2 minutes per side. 4:00
5. Push the shrimp to one side of the skillet, add the garlic to the empty space, and sauté until fragrant, about 30 seconds. 0:30
6. Add the zucchini noodles and red pepper flakes to the skillet, tossing everything together with tongs. Cook until the noodles are just tender but still have some bite, about 2 minutes. 2:00
7. Remove from heat and stir in the chopped preserved lemon, cilantro, and parsley. Taste and adjust salt as needed.
8. Divide between plates and serve immediately with lemon wedges on the side.