Description

Garlic Butter Shrimp with Zoodles is a quick, healthy, and low-carb meal that’s bursting with flavor. Succulent shrimp are sautéed in garlic butter and paired with tender zucchini noodles for a light dinner that’s ready in just 20 minutes!

Ingredients

For the Zucchini Noodles:

2 medium zucchinis, spiralized
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Garlic Butter Shrimp:

1 tbsp olive oil
1 lb (450g) shrimp, peeled and deveined
3 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup fresh parsley, chopped

Optional Garnish:

Freshly grated Parmesan cheese
Lemon wedges

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Instructions

Prepare the Zoodles:
- Spiralize zucchinis and pat dry with a paper towel.
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add zoodles, season with salt and pepper, and sauté for 1–2 minutes.
- Transfer to a plate; avoid overcooking to prevent sogginess.
Cook the Shrimp:
- In the same pan, heat 1 tbsp olive oil.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.
- Remove shrimp and set aside.
Make the Garlic Butter Sauce:
- Add butter to the same pan. Once melted, stir in garlic and red pepper flakes (if using).
- Cook for 1 minute until fragrant. Stir in lemon juice, zest, and parsley.
Combine & Serve:
- Return shrimp to the pan and toss to coat in sauce.
- Serve shrimp over prepared zoodles. Garnish with Parmesan and lemon wedges if desired.

Notes

Use pre-spiralized zucchini to save prep time.
Add cherry tomatoes or baby spinach for extra color and nutrition.
For keto, skip the Parmesan or use a low-carb cheese alternative.