Keto Garlic Butter Shrimp with Zucchini Noodles Recipe
Introduction
This Keto Garlic Butter Shrimp with Zucchini Noodles recipe is a quick and flavorful low-carb dinner perfect for busy weeknights. Tender shrimp cooked in garlic butter sauce pairs beautifully with fresh zucchini noodles for a light yet satisfying meal.
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
- Step 1: Wash and trim the zucchini, then spiralize or julienne it into noodles. Set aside.
- Step 2: Heat olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 1 minute without stirring.
- Step 3: Add garlic, Italian seasoning, and red pepper flakes to the pan. Stir and cook the shrimp for another 1-2 minutes until fully cooked, then transfer the shrimp to a plate.
- Step 4: In the same pan, add the remaining butter, lemon juice, stock (or white wine), and hot sauce. Simmer for 2-3 minutes, stirring regularly to combine.
- Step 5: Stir in the zucchini noodles and cook for about 2 minutes, allowing the sauce to reduce slightly and the noodles to soften.
- Step 6: Return the shrimp to the pan, stir for a minute to reheat, then serve immediately garnished with lemon slices and chopped parsley. Enjoy!
Tips & Variations
- Use ghee instead of butter for a nuttier flavor and higher smoke point.
- For extra heat, add more red pepper flakes or a few dashes of your favorite hot sauce.
- Swap the zucchini noodles for spaghetti squash if desired.
- Make sure not to overcook the shrimp to keep them tender and juicy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid soggy zucchini noodles. This dish is best enjoyed fresh for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used but make sure to thaw them completely and pat dry before cooking to ensure they sear properly and have the best texture.
How do I avoid watery zucchini noodles?
To prevent watery zucchini noodles, drain them in a colander with a pinch of salt for 10-15 minutes before cooking, then gently squeeze out excess moisture using a clean kitchen towel or paper towels.
PrintKeto Garlic Butter Shrimp with Zucchini Noodles Recipe
This Keto Garlic Butter Shrimp with Zucchini Noodles recipe is a quick, low-carb, and flavorful meal perfect for a healthy dinner. Tender shrimp cooked in garlic butter and Italian seasoning are combined with fresh zucchini noodles, simmered in a zesty lemon and stock sauce, creating a delicious and satisfying dish that’s ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Shrimp and Zucchini
- 1 pound (450g) raw medium shrimp, peeled and deveined
- 4 medium zucchini
Cooking Fats and Oils
- 1 tablespoon olive oil
- 4 tablespoons softened butter or ghee, divided
Seasonings and Flavorings
- 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
- Prepare zucchini noodles: Wash and trim the zucchini, then spiralize or julienne them into noodles. Set aside for later use.
- Cook shrimp: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook without stirring for 1 minute to get a nice sear.
- Season shrimp: Add finely chopped garlic, Italian seasoning, and red pepper flakes to the skillet. Stir and continue cooking the shrimp for another 1-2 minutes until cooked through. Remove the shrimp from the pan and set aside on a plate.
- Make sauce: In the same skillet, add the remaining 2 tablespoons of butter, lemon juice, chicken or vegetable stock (or white wine), and hot sauce. Simmer this sauce for 2-3 minutes, stirring regularly to combine flavors and reduce slightly.
- Cook zucchini noodles: Stir in the zucchini noodles, cooking them in the sauce for about 2 minutes until they are tender but still have slight bite, allowing the sauce to reduce and coat the noodles well.
- Combine and serve: Add the cooked shrimp back into the skillet, stir for about 1 minute to reheat and coat with sauce. Serve immediately garnished with fresh parsley and optional lemon slices. Enjoy!
Notes
- You can substitute ghee for butter to keep the recipe dairy-free and increase the keto-friendliness.
- Adjust the hot sauce amount to your preferred spice level.
- For best results, use fresh shrimp instead of frozen and thawed.
- Feel free to add extra vegetables like cherry tomatoes or spinach for more color and nutrients.
- Zucchini noodles cook quickly, so avoid overcooking to maintain a good texture.
Keywords: keto shrimp recipe, garlic butter shrimp, zucchini noodles, low carb dinner, keto dinner, gluten free shrimp, healthy shrimp recipe
