Garlic Butter Shrimp with Zoodles: Why It’s My #1 Pick

Why Make This Recipe

This Garlic Butter Shrimp with Zoodles recipe is quick and easy. You can get a delicious, healthy dinner on the table in under 30 minutes! It is flavorful and satisfying. The rich garlic butter sauce perfectly coats succulent shrimp and tender zoodles. This dish is healthy and low-carb. It’s a fantastic gluten-free and keto-friendly option that does not compromise on taste. It is also versatile, meaning you can easily adapt it to your dietary needs and preferences. Plus, it is family-friendly; a dish that even picky eaters will adore!

How to Make Garlic Butter Shrimp with Zoodles

Making Garlic Butter Shrimp with Zoodles is simple once you have your ingredients ready and follow the basic steps for cooking the shrimp and zoodles separately before combining them.

Ingredients of Garlic Butter Shrimp with Zoodles

• For the Shrimp:
• Fresh or frozen shrimp (peeled and deveined)
• Olive oil
• Garlic (minced)
• Butter (unsalted recommended)
• Fresh lemon juice
• Fresh parsley (chopped)
• Red pepper flakes (optional, for a kick)
• Salt and black pepper to taste

• For the Zoodles:
• Zucchini (medium-sized, spiralized or pre-packaged zoodles)
• A pinch of salt

Directions of Garlic Butter Shrimp with Zoodles

1. Prepping Your Ingredients:
2. Thaw frozen shrimp if using. Peel and devein the shrimp.
3. Spiralize zucchini into zoodles, or open pre-packaged zoodles.
4. Mince garlic and chop fresh parsley.

1. Cooking the Shrimp to Perfection:
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté until it becomes fragrant, about 30 seconds.
4. Add the shrimp to the skillet. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
5. Remove the shrimp from the skillet.
6. Add fresh lemon juice to the skillet to deglaze it, scraping up any browned bits.
7. Return the shrimp to the skillet. Stir in the chopped parsley, red pepper flakes (if using), salt, and black pepper.

1. Sautéing the Zoodles:
2. In the same skillet (or a separate one if needed), add the zoodles.
3. Sprinkle with a pinch of salt.
4. Quickly cook the zoodles for 2-3 minutes, tossing frequently, until they are tender-crisp. Do not overcook them to avoid sogginess.

1. Combining and Serving:
2. Gently combine the cooked shrimp and zoodles in the skillet.
3. Toss everything together to coat the zoodles with the delicious garlic butter sauce.
4. Garnish with extra fresh parsley or lemon zest if desired.

How to Serve Garlic Butter Shrimp with Zoodles

Serve your Garlic Butter Shrimp with Zoodles immediately. You can sprinkle Parmesan cheese on top or add fresh lemon zest for extra brightness. For sides, consider crusty bread to soak up the sauce, a simple side salad, or even quinoa or brown rice if you are not strictly low-carb.

How to Store Garlic Butter Shrimp with Zoodles

Store any leftover Garlic Butter Shrimp with Zoodles in an airtight container in the refrigerator for up to 2-3 days. Be aware that the zoodles may become softer in texture upon refrigeration.

Tips to Make Garlic Butter Shrimp with Zoodles

• Do Not Overcook the Shrimp: Shrimp cook quickly. They are done when they turn pink and opaque. Overcooked shrimp become tough.
• Avoid Watery Zoodles: Cook zoodles briefly until tender-crisp. You can pat them dry with a paper towel before cooking to remove some excess moisture.
• Adjust Spice Level: Add more or fewer red pepper flakes depending on your heat preference.
• Choose the Best Ingredients: Use fresh, high-quality shrimp and firm, fresh zucchini for the best flavor and texture.

Variation

• Add More Veggies: You can easily add other vegetables like cherry tomatoes, spinach, or mushrooms to the skillet while cooking the shrimp or zoodles. Other spiralized vegetables like carrots or cucumbers also work.
• Protein Swaps: If you prefer, swap the shrimp for scallops or even chicken.
• Flavor Boosters: A splash of water instead of lemon juice can be used to deglaze the pan. For an herbaceous twist, stir in a dollop of pesto. Smoked paprika can add a deeper flavor profile.

FAQs

Q1: Can I make Garlic Butter Shrimp with Zoodles ahead of time?
A: While best enjoyed fresh, you can prep components. You can peel and devein the shrimp and spiralize the zucchini an hour or two in advance. Store them separately in the refrigerator.

Q2: How do I prevent my zoodles from getting soggy in this Garlic Butter Shrimp with Zoodles recipe?
A: The key is to avoid overcooking them. Cook them quickly until they are just tender-crisp. You can also lightly salt the zoodles and let them sit for 10 minutes, then blot them dry with paper towels to draw out excess moisture before cooking.

Q3: Can I use frozen shrimp for Garlic Butter Shrimp with Zoodles?
A: Yes, absolutely! Thaw frozen shrimp completely before cooking. You can thaw them overnight in the refrigerator or by placing them in a colander under cold running water for about 10-15 minutes. Ensure they are fully drained and patted dry before adding them to the skillet.

Zesty Garlic Butter Shrimp with Zoodles

Enjoy a quick and vibrant dish of succulent shrimp tossed in a zesty garlic butter sauce, served over tender-crisp zucchini noodles. This low-carb meal is perfect for a light yet satisfying dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 2 person

Calories 400 kcal

Equipment

• Large Skillet
• Knife
• Cutting board
• Spiralizer

Ingredients

  

For the Shrimp:

• 1 lb large shrimp (450g), fresh or frozen (peeled and deveined)
• 2 tbsp olive oil
• 4 cloves garlic minced
• 3 tbsp unsalted butter
• 1-2 tbsp fresh lemon juice to taste
• 1/4 cup fresh parsley chopped
• 1/2 tsp red pepper flakes (optional, for a kick)
• Salt and black pepper to taste

For the Zoodles:

• 2 medium zucchini spiralized
• Pinch salt

Instructions

 

Prep Ingredients

• Thaw, peel, and devein shrimp. Prepare zucchini into zoodles, then mince garlic and chop parsley.

Cook the Shrimp

• In a large skillet, heat olive oil and butter, then sauté minced garlic briefly. Add shrimp and cook until pink, then remove and set aside.

Deglaze and Flavor

• Deglaze the skillet with lemon juice, then return shrimp and stir in parsley, red pepper flakes, salt, and pepper, tossing to coat.

Sauté Zoodles

• Add zoodles and a pinch of salt to the same skillet; sauté for 2-3 minutes until tender-crisp, tossing frequently.

Combine and Serve

• Gently combine shrimp and zoodles in the skillet, tossing to coat with the garlic butter sauce. Serve immediately, optionally garnished with parsley or Parmesan.

Notes

For a richer flavor, use high-quality butter. Adjust red pepper flakes to your preferred spice level. If you don't have a spiralizer, you can use a vegetable peeler to make wide zucchini ribbons.