Garlic Butter Shrimp with Zucchini Noodles – Low-Carb Dinner

Ingredients:

• 1.5 lbs large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 4 tablespoons butter (or ghee for dairy-free)
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Juice of 1 large lemon
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Pat shrimp completely dry with paper towels. Season both sides with salt and black pepper.
2. Heat a large skillet over medium-high heat and add 2 tablespoons butter.
3. Once butter is melted and foaming, add shrimp in a single layer (work in batches if needed).
4. Cook shrimp for 2 minutes on the first side without moving them, until they develop a golden crust.
5. Flip shrimp and cook for 1-2 minutes on the other side until pink and opaque. Remove shrimp to a plate.
6. In the same skillet, add remaining 2 tablespoons butter, olive oil, and minced garlic. Saute for 30 seconds until fragrant.
7. Add spiralized zucchini noodles and red pepper flakes. Toss for 2-3 minutes until noodles are tender but still crisp.
8. Return shrimp to the pan, add lemon juice and parsley. Toss everything together for 30 seconds.
9. Serve immediately while hot. The zucchini will continue to soften if left sitting.
10. Garnish with extra parsley and lemon wedges if desired.

Nutrition (per serving):

Calories: 245 | Protein: 28g | Carbs: 9g | Fiber: 2g | Fat: 12g

Why This Recipe Works

This dish delivers restaurant-quality flavor in under 20 minutes. The garlic butter creates a luxurious sauce that coats both the shrimp and zucchini noodles perfectly. By keeping the zucchini slightly crisp, you maintain texture and avoid the watery, mushy noodles that plague many zoodle recipes. The high heat and quick cooking time ensure the shrimp stay tender and succulent rather than rubbery.

Health Benefits

• High Protein, Low Carb: With 28 grams of protein and only 9 grams of carbs, this meal is perfect for those following keto, paleo, or low-carb diets.
• Rich in Antioxidants: Garlic contains allicin and other sulfur compounds that support immune function and cardiovascular health.
• Lean Protein Source: Shrimp provides complete protein with very little fat, helping build and maintain muscle mass.
• Vitamin-Rich Vegetables: Zucchini delivers vitamin C, potassium, and folate while keeping calories incredibly low.

Chef’s Tips for Perfect Results

• Avoid Watery Noodles: After spiralizing zucchini, sprinkle with salt and let sit for 10 minutes. Pat dry before cooking to remove excess moisture.
• Don’t Overcook Shrimp: Shrimp cook fast – they’re done when they turn pink and form a C-shape. Overcooked shrimp become tough and chewy.
• Spiralizer Alternative: No spiralizer? Use a vegetable peeler to create wide ribbons, or buy pre-spiralized zucchini noodles from the store.
• Add Heat Carefully: Red pepper flakes can vary in spiciness. Start with 1/8 teaspoon and add more to taste.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Thaw them completely in the refrigerator overnight, then pat very dry before cooking. Frozen shrimp often release more water.

What if I don’t like zucchini?

Try this recipe with shirataki noodles, spaghetti squash, or even thinly sliced cabbage for different textures.

How do I store leftovers?

Store in an airtight container for up to 2 days. Note that zucchini will release water. Reheat gently or enjoy cold as a salad.

Final Thoughts

This garlic butter shrimp with zucchini noodles proves that healthy low-carb meals can be incredibly satisfying and flavorful. It’s become a weeknight staple in many homes because it combines convenience, nutrition, and restaurant-quality taste in one simple dish.