Some meals just know how to steal the show, and this Keto Garlic Butter Shrimp with Zucchini Noodles does it with style.
shrimp bathed in a rich, garlicky butter sauce, all nestled on fresh, spiralized zucchini—it’s got all the flavor of shrimp scampi without the carb coma.
Light, buttery, and packed with zest, this dish is as satisfying as a farm dog finding the perfect sunny spot.
I once tried serving zucchini noodles to my biscuit-loving uncle, and let’s say he looked at me like I’d suggested milking a bull.
But he was scraping the plate clean with one bite of these garlicky, lemon-kissed shrimp. The trick? Letting those zoodles soak up all that flavor without turning them to mush.
So, if you’re ready for a low-carb dish that doesn’t skimp on flavor, grab some shrimp, butter, and zucchini—then tell me, do you miss the pasta?
Why I Love This Recipe?
- It’s ridiculously fast to make. Shrimp cooks in minutes and zucchini noodles are even quicker. Perfect for those nights when you need something satisfying but don’t want to spend hours in the kitchen.
- It’s light but filling. The combination of shrimp and zucchini keeps things fresh, while the garlic butter sauce adds richness without weighing you down.
- It keeps me full. Some keto meals leave me hungry an hour later, but the healthy fats and protein in this dish make it super satisfying.
- It’s an easy way to stay on track. If you’re watching your carbs, this dish makes it effortless. No complicated ingredients—just real food that tastes amazing.
- Leftovers? Even better. I’ve made extra and reheated it the next day, and the flavors only get better. Just be careful not to overcook the zucchini when reheating!
Keto Garlic Butter Shrimp with Zucchini Noodles Recipe
Equipment
- Spiralizer
- Large skillet
- Tongs or spatula
- Knife & Cutting Board
- Measuring spoons
- Juicer
- Plate or Bowl
Ingredients
- 1 pound 450g raw medium shrimp, peeled and deveined
- 4 medium zucchini
- 1 tablespoon olive oil
- 4 tablespoons softened butter or ghee, divided
- 4 garlic cloves finely chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- Juice of 1/2 fresh lemon
- 1/4 cup 60ml chicken or vegetable stock (or white wine)
- Hot sauce of your choice to taste
- Salt and fresh cracked pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Wash and trim the zucchini, then spiralize or julienne it into noodles. Set aside.
- Heat oil and butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1 minute without stirring.
- Add garlic, Italian seasoning, and red pepper flakes. Stir and cook shrimp for another 1-2 minutes, then transfer to a plate.
- In the same pan, add butter, lemon juice, stock, and hot sauce. Simmer for 2-3 minutes, stirring regularly.
- Stir in zucchini noodles and cook for about 2 minutes, letting the sauce reduce.
- Add shrimp back to the pan, stir for a minute, and serve with lemon slices and parsley. Enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 200kcal |
| Carbohydrates | 9g |
| Fibre | 2g |
| Fat | 25g |
| Sodium | 426mg |
| Sugar | 5g |
Tips for Keto Garlic Butter Shrimp with Zucchini Noodles!
- Perfectly Cooked Shrimp – Shrimp cook quickly! Sear them for just 1-2 minutes per side until they turn pink and opaque. Overcooking will make them rubbery.
- Zucchini Noodles Texture – To avoid soggy zoodles, don’t overcook them! A quick toss in the sauce for about 2 minutes is enough to keep them tender yet slightly crisp.
- Balance the Sauce – The combination of butter, garlic, and lemon juice creates a rich yet fresh sauce. Use white wine instead of stock for a deeper flavor.
- Customize the Spice Level – Adjust the red pepper flakes and hot sauce to your spice preference. Start with a pinch and add more if you like heat.
- Use Fresh Ingredients – Fresh garlic, lemon juice, and parsley bring brightness and enhance the overall flavor of the dish. Avoid bottled substitutes for the best taste.
