Lemon Garlic Butter Shrimp with Zucchini Noodles

I’ll be honest, this might just be the best thing to hit your dinner table when you’re craving something bright, buttery, and totally satisfying.

Juicy shrimp bathed in a lemon garlic butter sauce, nestled on a bed of tender zucchini noodles (aka zoodles) that soak up all that flavor? Yeah, it’s a total winner. 🍋🦐

This is one of those easy weeknight dinners that feels fancy even on a Tuesday.

Whether you’re watching carbs, loving seafood, or just want a meal that’s ready before you’ve even thought about dessert, this recipe has your name on it. Ready?

Why You Will Love This Recipe

Let’s be real: life is busy. You want dinners that are:

• Quick to make — like under 20 minutes quick.

• Low carb and healthy without sacrificing flavor.

• Restaurant-worthy without the restaurant price tag.

• One-pan cleanup so you don’t spend your evening scrubbing.

This lemon garlic butter shrimp with zucchini noodles hits all of that and more.

The zoodles give you the pasta feel without the carbs, and the shrimp cooks in minutes in a lemony garlic butter sauce that’s impossible not to swoon over.

It’s bright, buttery, garlicky, and just a little bit luxurious, but without any fuss. 

What You’ll Need

Here’s the ingredient list broken down with helpful tips so you get the best results every time:

🛒 Ingredients

• Shrimp (about 1 pound / 450 g) – peeled and deveined. Wild-caught if you can find it!

• Zucchini (3–4 medium) – spiralized into noodles, aka zoodles. You can buy them pre-spiralized or make your own.

• Butter (3–4 tablespoons) – real butter adds richness to that lemon garlic butter sauce.

• Olive oil (1–2 tablespoons) – helps the shrimp and garlic sauté nicely.

• Garlic (3–4 cloves, minced) – the heart of that irresistible sauce.

• Lemon (zest + juice) – fresh is best for that bright, citrus pop.

• Salt and black pepper (to taste) – simple seasoning goes a long way.

• Red pepper flakes (optional) – if you like a little warmth.

• Parmesan cheese (optional) – grated on top for a salty finish.

• Fresh parsley (optional) – for color and freshness. 

💡 Tip: Buy shrimp already peeled and deveined to save time. If using frozen shrimp, fully thaw them in cold water and pat them dry before using — that helps them brown instead of steam.

How to Make Lemon Garlic Butter Shrimp with Zucchini Noodles

Follow these steps and you’ll have dinner on the table in about 15–20 minutes. Easy, delicious, and totally doable.

1. Spiralize the Zucchini

Trim the ends off your zucchini and run them through a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler or even a regular vegetable peeler to make long ribbons. Place zoodles in a colander, sprinkle with a little salt, and let them sit while you cook the shrimp — this draws out excess moisture so they don’t get soggy. 

💡 Tip: Press them lightly with a paper towel after salting if they’re extra wet.

2. Season the Shrimp

Pat the shrimp dry, then season with a pinch of salt and plenty of freshly ground black pepper. You want that seasoning to stick to the shrimp so every bite is flavorful.

3. Sauté the Shrimp

Heat a mix of olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and starts sizzling, add the shrimp in a single layer. Cook for about 2–3 minutes per side until they turn opaque and just start to curl. They cook fast, so watch them closely, overcooked shrimp get tough. 

When the shrimp are done, remove them from the skillet and set them aside.

4. Build That Lemon Garlic Butter Sauce

In the same pan, add a bit more butter if needed, then toss in the minced garlic. Cook just until it’s fragrant (about 30 seconds), you don’t want it to brown and get bitter. Pour in the lemon juice and zest, stir, and let that tangy steam mingle with the butter.

At this point, you can also add a splash of chicken stock or white wine if you want a slightly more saucy version.

5. Cook the Zucchini Noodles

Add the zucchini noodles to the skillet and toss them in the lemon garlic butter sauce. Cook for just 1–2 minutes, the goal is tender-crisp zoodles, not mush. They should still have a slight bite, kind of like al dente pasta. 

💡 Tip: Overcooking zoodles makes them watery, so keep it quick!

6. Combine and Finish

Return the shrimp to the skillet with the zoodles. Toss everything together so that the lemon garlic butter coats every strand and every shrimp. Finish with a shower of fresh parsley and a sprinkle of Parmesan if you like. Serve hot. 

What Makes This Dish Taste So Good

There’s a reason folks keep coming back to lemon garlic butter shrimp with zucchini noodles. It hits bright, savory, and buttery notes all at once:

• Lemon juice and zest add a fresh, citrus pop that keeps the dish light.

• Garlic butter gives richness without heaviness.

• Zoodles are the perfect low carb swap for pasta, soaking up sauce and texture beautifully.

• Shrimp cooks in minutes, so the whole meal feels effortless. 

What to Serve With It

This is a great standalone meal, but here are some ways to make it even more complete:

• Garlic bread for dipping into all that lemon garlic butter sauce.

• Green salad with vinaigrette for extra freshness.

• Roasted asparagus or Brussels sprouts on the side if you want more veggies.

• A glass of crisp white wine (like Sauvignon Blanc or Pinot Grigio) pairs beautifully with the lemon and seafood.

Variations You Might Like

One of the best things about this dish is how adaptable it is:

🍤 Extra Veggies

Add cherry tomatoes or spinach to the skillet when you sauté the zucchini — they add color and nutrition.

🌶 Spicy Kick

Sprinkle in some red pepper flakes when cooking the garlic if you like a bit of heat. 

🍋 Creamier Sauce

Add a splash of cream or a dollop of mascarpone toward the end for a richer sauce that clings to the zoodles.

🍝 Swap the Zoodles

If someone at your table wants real pasta, cook a small side of angel hair pasta and toss it in at the end alongside the zoodles.

Storage and Reheating

💡 Leftovers: Store in an airtight container in the fridge for up to 2–3 days.

💡 Reheating tips: Warm gently in a skillet over low heat with a splash of water or broth if needed to loosen the sauce. Avoid microwaving if possible, as shrimp can get rubbery.

This dish tastes best fresh, but it does hold up pretty well for meals later in the week if you keep it simple.

Final Thoughts

This Lemon Garlic Butter Shrimp with Zucchini Noodles recipe is the kind of meal that just feels right. It’s bright, buttery, fresh, and totally satisfying, all without the heaviness of traditional pasta. And honestly? It’s one of those dishes that feels a little bit fancy, even though it’s so easy to throw together after work.

Whether you’re feeding your family, cooking for friends, or just treating yourself to something delicious tonight, this recipe deserves a spot in your regular dinner rotation. Let me know how it turns out, I love hearing from you!

Happy cooking and happy eating! 🍤💛

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