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–+ servings

Garlic Butter Shrimp Zucchini Noodles

A quick and flavorful low-carb dinner featuring succulent shrimp in garlic butter over tender zucchini noodles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Low Carb, Main Course, Quick Meals, Seafood
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 medium zucchinis, spiralized
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • red pepper flakes optional, for heat
  • fresh parsley, chopped for garnish

Method
 

  1. Melt the butter in a large skillet set over medium heat.
  2. Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
  3. Add the shrimp, season with salt, pepper, and optional red pepper flakes, and cook for 3 to 4 minutes until pink and opaque.
  4. Toss in the spiralized zucchini and cook for an additional 2 to 3 minutes, just until tender.
  5. Remove from heat, garnish with chopped parsley, and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 6gProtein: 28gFat: 22gSaturated Fat: 13gCholesterol: 245mgSodium: 380mgFiber: 2gSugar: 4g

Notes

For best results, use large shrimp (21-25 count) and don't overcook the zucchini noodles—they should be tender but not mushy. If you prefer extra garlic flavor, add another clove or two. Substitute frozen shrimp (thawed) if fresh isn't available; pat dry before cooking. Store leftovers in an airtight container in the fridge for up to 2 days, but note that zucchini noodles release water and may become soggy. To make ahead, spiralize the zucchini and peel the shrimp in advance; cook just before serving. Serve with a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese for extra zing. Avoid overcrowding the skillet to ensure even cooking.

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