Okay, let’s talk about this beautiful bowl of buttery, garlicky goodness. Garlic Butter Shrimp with Zucchini Noodles is one of those dishes that feels indulgent but is secretly super light and wholesome. Picture juicy shrimp sizzling in a garlicky butter sauce, tossed with tender-crisp zucchini noodles that soak up every last drop of flavor. It’s rich without being heavy, fast without feeling rushed, and totally satisfying without a carb crash.
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If you’re looking for something that tastes like comfort food but still keeps things light and fresh, trust me—this one’s a game-changer.
Why You’ll Love Garlic Butter Shrimp with Zucchini Noodles
Quick and Easy: Ready in under 30 minutes, this recipe is perfect for when you want something impressive without spending hours in the kitchen.
Low Carb, Big Flavor: Zucchini noodles keep it light and healthy, while the garlic butter sauce brings all the richness.
One-Pan Wonder: Fewer dishes, more flavor. Everything comes together in one skillet.
Customizable: Add chili flakes for a little heat or a splash of lemon juice for brightness—this dish is super flexible.
Elegant Yet Effortless: Fancy enough for date night, easy enough for Tuesday dinner. It’s got that restaurant-quality vibe with home-cooked love.
Ingredients in Garlic Butter Shrimp with Zucchini Noodles
Shrimp – The star of the show. Go for peeled and deveined shrimp for convenience—they cook in minutes and bring that delicate sweetness.
Zucchini Noodles (Zoodles) – Light, fresh, and the perfect pasta swap. You can spiralize them yourself or buy pre-spiralized.
Garlic – Lots of fresh minced garlic infuses the butter with bold, savory flavor.
Butter – Rich and luxurious, it creates the silky sauce that coats every bite.
Olive Oil – Helps sauté the shrimp and garlic without burning the butter.
Lemon Juice – Brightens everything up and cuts through the richness.
Parsley – For a pop of freshness and color at the end.
Salt and Pepper – Essential seasoning to bring it all together.
Optional Red Pepper Flakes – For a little extra kick, if you like things spicy.
Instructions
Prep the Zoodles: If using fresh zucchini, spiralize them and pat dry with paper towels. This helps avoid excess moisture later.
Sauté the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side, until pink and opaque. Remove and set aside.
Make the Garlic Butter Sauce: In the same skillet, lower the heat and add butter and garlic. Sauté for 1–2 minutes until fragrant and golden.
Add Zucchini Noodles: Toss the zoodles into the garlic butter sauce and cook for 2–3 minutes until just tender. Don’t overcook—they should stay a bit firm.
Return Shrimp to Pan: Add the cooked shrimp back in and toss everything together. Squeeze in fresh lemon juice and sprinkle with parsley.
Serve and Enjoy: Plate it up while it’s hot and garnish with extra herbs or red pepper flakes if desired.
How to Serve Garlic Butter Shrimp with Zucchini Noodles
– Serve in shallow bowls for that bistro-style vibe
– Add a sprinkle of grated Parmesan or nutritional yeast on top
– Pair with a glass of crisp white wine or lemon sparkling water
– Crusty garlic bread (low-carb or regular) is amazing for scooping up extra sauce
– Want to bulk it up? Add sautéed mushrooms or cherry tomatoes
Additional Tips
Dry Your Zoodles: Zucchini holds a lot of water—drying them with paper towels before cooking keeps the sauce from getting watery.
Watch the Heat: Garlic burns quickly, so keep the heat moderate when making the sauce.
Use Jumbo Shrimp: They’re extra meaty and satisfying.
Meal Prep Friendly: Store cooked shrimp and zoodles separately, then reheat together to avoid sogginess.
Add Protein: Toss in a handful of toasted pine nuts or top with a soft-boiled egg.
Nutrition Facts
Servings: 2
Calories per serving: 330
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
FAQs
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw and pat them dry before cooking to avoid excess moisture.
Q: Can I make this dairy-free?
A: Yes! Swap the butter for a plant-based version or extra olive oil.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid rubbery shrimp.
Q: Can I use pre-spiralized zucchini noodles?
A: Totally! Just pat them dry before cooking to remove extra moisture.
Q: What can I substitute for zucchini noodles?
A: Try spaghetti squash, kelp noodles, or shirataki noodles.
Q: Can I make this spicy?
A: Add crushed red pepper flakes to the garlic butter sauce for a little heat.
Q: How do I keep shrimp from overcooking?
A: Shrimp cook quickly! Once they’re pink and opaque, they’re done. Remove from the pan right away.
Q: Is this recipe keto-friendly?
A: Yep! It’s naturally low in carbs and fits well into a keto lifestyle.
Q: Can I add more veggies?
A: Of course! Mushrooms, spinach, or bell peppers would be delicious additions.
Q: Can I double the recipe?
A: Yes! Just cook in batches if your pan isn’t big enough, so nothing gets crowded or soggy.
Conclusion
Whether you’re craving a light and luscious dinner or looking for a feel-good meal that’s packed with flavor, Garlic Butter Shrimp with Zucchini Noodles has your back. It’s quick, healthy, and outrageously delicious—perfect for any night of the week. Give it a try and don’t be surprised if it becomes a weekly staple!
Print
Garlic Butter Shrimp with Zucchini Noodles
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean, American
Description
This Garlic Butter Shrimp with Zucchini Noodles is a low-carb, high-protein dinner that’s ready in under 15 minutes! Juicy shrimp tossed in garlic butter and lemon are paired with tender zucchini noodles for a light and satisfying meal. Perfect for weeknights, clean eating, and keto lifestyles.
Ingredients
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1 lb shrimp, peeled and deveined
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1 tablespoon butter
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon red pepper flakes (optional)
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2 cups zucchini noodles
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1 tablespoon lemon juice
Instructions
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Heat butter in a skillet over medium heat.
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Add garlic and sauté for 30 seconds until fragrant.
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Add shrimp, seasoning with salt, black pepper, and optional red pepper flakes.
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Cook shrimp 2–3 minutes per side until opaque and pink. Remove from pan.
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In the same skillet, sauté zucchini noodles for about 2 minutes until tender but not soggy.
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Return shrimp to the pan and toss everything together.
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Drizzle with lemon juice just before serving.
Notes
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Use a spiralizer for fresh zucchini noodles or grab pre-spiralized for convenience.
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Add grated Parmesan or chopped parsley for extra flavor.
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Serve with a side salad for a full meal.
Nutrition
- Serving Size: 1 plate
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 215mg