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.
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.