Description

This Garlic Butter Shrimp with Zoodles recipe is a low-carb, high-flavor dish perfect for a quick and healthy dinner. Juicy shrimp are sautéed in a rich garlic butter sauce and served over tender zucchini noodles for a light, satisfying meal that’s ready in just 20 minutes!

Ingredients

For the Zucchini Noodles (Zoodles):

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, for spice)
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:

Extra Parmesan cheese
Lemon wedges

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Instructions

Prepare the Zucchini Noodles:
- Spiralize the zucchinis and pat dry with a paper towel to remove excess moisture.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the zoodles, season with salt and pepper, and sauté for 1–2 minutes just until slightly tender.
- Transfer to a plate and set aside.
Cook the Shrimp:
- In the same skillet, heat 1 tbsp olive oil over medium heat.
- Add the shrimp, season with salt and pepper, and cook for 2–3 minutes on each side until pink and opaque.
- Remove the shrimp and set aside.
Make the Garlic Butter Sauce:
- In the same pan, melt the butter.
- Add minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Stir in lemon juice, lemon zest, and chopped parsley.
Combine & Serve:
- Return the cooked shrimp to the pan, tossing them in the garlic butter sauce.
- Serve the shrimp over the sautéed zoodles.
- Garnish with Parmesan cheese and lemon wedges if desired.

Notes

Avoid overcooking the zoodles to keep them from becoming soggy.
Use pre-spiralized zucchini to save time.
You can add cherry tomatoes or spinach for extra flavor and color.