Prepare the shrimp: pat the shrimp very dry with paper towels. Dry shrimp sear better — moisture will steam them instead of making a crisp crust. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika; set on a tray.

Make the cheese coating: in a shallow bowl combine the finely grated cheese and the remaining 1/4 tsp smoked paprika and red pepper flakes. The finely grated cheese will melt quickly when it hits the hot pan and form a golden, crunchy crust instead of a floury breading (keeps it low-carb).

Set up an egg wash: beat the 2 eggs with a fork in a second shallow bowl. Dipping the shrimp in egg first helps the grated cheese adhere and creates a bond that crisps nicely without needing flour or breadcrumbs (keeps carbs low).

Make zucchini noodles (zoodles): use a spiralizer, julienne peeler or a thin-blade vegetable peeler to turn each zucchini into noodles. Place zoodles in a colander, toss with a pinch of salt and let drain 10 minutes — this draws out excess moisture so the final dish isn't watery.

Coat the shrimp: working in batches, dip each shrimp into the beaten egg, letting excess drip off, then press into the grated cheese mixture so the cheese clings to both sides. Place coated shrimp on a plate ready to cook. Pressing the cheese gently helps it form an even crust rather than clumping.

Heat the pan: place a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. Heat until the butter foams and the pan is shimmering — hot fat ensures immediate searing, which creates color and locks juices in the shrimp.

Sear the shrimp: add shrimp in a single layer (don’t crowd the pan) and cook 1.5–2 minutes per side until the cheese crust is golden-brown and the shrimp are opaque. Flip gently with tongs — too much turning prevents developing a consistent crust. Work in 2 batches if necessary and transfer cooked shrimp to a resting plate.

Build the garlic butter sauce: lower heat to medium, add remaining 1 tbsp olive oil and 2 tbsp butter to the same pan with any browned bits (fond). Add the minced garlic and sauté 20–30 seconds — don’t let it burn; browning the garlic releases its fragrance into the butter and fond adds deep umami flavor. Deglaze with the juice of 1 lemon (about 1–2 tbsp) and scrape up browned bits.

Warm the zoodles: squeeze any remaining water from the zoodles in your hands or a clean kitchen towel. Add zoodles to the pan, toss in the lemon garlic butter for 1–2 minutes just to warm through — overcooking makes them mushy. You want tender-crisp zucchini that still retains texture and brightness.

Finish: return the shrimp to the pan to heat through for 30 seconds, then add lemon zest and chopped parsley. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper as needed. The final toss combines the crunchy cheese with the silky zoodles and bright lemon notes.

Plate and serve: divide zoodles among four plates, top with the Parmesan-crusted shrimp and spoon any extra garlic butter sauce over the top. Garnish with an extra sprinkle of grated cheese and a lemon wedge. Serve immediately so the crust stays crisp.