Start by peeling and deveining the shrimp if needed. Set them aside while you prepare the other ingredients.
Use a mandoline or a sharp vegetable peeler to slice the zucchini into thin ribbons or rounds, keeping the slices uniform for even cooking.
Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers and produces a gentle crackle, it's ready for cooking.
Add the shrimp in a single layer to the hot skillet. Cook for about 2-3 minutes on each side until they turn pink and opaque, then remove and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant and golden, stirring constantly to prevent burning.
Next, toss in the zucchini slices and sauté for 2-3 minutes until they become slightly translucent at the edges and retain a crunchy texture.
Squeeze the lemon juice into the skillet, scraping up any browned bits from the bottom, and sprinkle red pepper flakes for a touch of heat. Cook for another minute to combine flavors.
Return the cooked shrimp to the skillet, tossing gently to coat everything in the lemon-garlic oil. Warm through for about 1 minute, ensuring the shrimp are heated evenly.
Remove from heat and sprinkle grated Parmesan cheese over the top if desired. Let sit for a minute to allow the flavors to meld.
Serve immediately in shallow bowls, garnished with extra lemon zest or herbs if you like. The zucchini should be tender-crisp, and the shrimp juicy and flavorful.
