Lemon Garlic Butter Shrimp with Zucchini Noodles
This Lemon Garlic Butter Shrimp with Zucchini Noodles is a quick, healthy dinner that’s bursting with flavor! Juicy shrimp are tossed in a silky lemon garlic butter sauce and served over tender zucchini noodles for a light, low-carb meal that’s ready in under 20 minutes. Fresh, bright, and incredibly satisfying, this dish tastes like a restaurant favorite but is simple enough for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Category: Main Course, Dinner
- Method: Sauté
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
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1 lb (450 g) large shrimp, peeled and deveined
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3–4 medium zucchini, spiralized into noodles
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3 tbsp unsalted butter
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1 tbsp olive oil
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3–4 cloves garlic, minced
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1 lemon (zest + juice)
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Salt and freshly ground black pepper, to taste
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¼ tsp red pepper flakes (optional)
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¼ cup grated Parmesan cheese (optional, for serving)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Prep the zucchini noodles: Trim ends and spiralize the zucchini. Lightly salt and set aside in a colander for 10 minutes to draw out excess moisture.
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Season shrimp: Pat dry with paper towels. Sprinkle lightly with salt and pepper.
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Cook shrimp: Heat butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Remove from pan and set aside.
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Make the sauce: Add minced garlic to the same pan. Sauté 30 seconds until fragrant (don’t brown). Stir in lemon juice and zest, scraping up any bits from the pan.
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Cook zucchini noodles: Add zoodles to the pan. Toss gently for 1–2 minutes, just until tender-crisp.
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Combine: Return shrimp to skillet. Toss everything in the lemon garlic butter sauce until coated. Sprinkle with parsley and Parmesan if desired.
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Serve immediately: Garnish with extra lemon wedges and enjoy!
Notes
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Don’t overcook the zoodles! They should stay tender-crisp, not soggy.
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For extra flavor, add a splash of white wine or chicken stock when deglazing the pan.
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This recipe is keto, low-carb, and gluten-free.
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Swap zucchini with spaghetti squash or whole wheat pasta if you prefer.
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Leftovers keep 2–3 days in the fridge. Reheat gently in a skillet with a splash of water or broth.
Nutrition
- Serving Size: 1 plate (about 1½ cups)
- Calories: 315 Sugar: 5 g Sodium: 710 mg Fat: 20 g Saturated Fat: 8 g Unsaturated Fat: 11 g Trans Fat: 0 g Carbohydrates: 9 g Fiber: 2 g Protein: 29 g Cholesterol: 230 mg