Lemon Garlic Butter Shrimp with Zucchini Noodles (10-Minute )

Lemon Garlic Butter Shrimp with Zucchini Noodles – HEAVENLY! This simple shrimp recipe with healthy zucchini noodles makes a fantastic complete meal for dinner. The aroma and flavor of the lemon garlic butter sauce are seriously the best! This easy shrimp recipe is low carb, paleo, keto, and gluten-free. Enjoy these shrimps for a light lunch, dinner, or even meal prep.

Photo credit: © Eatwell101.com

Ingredients list for the Lemon Garlic Butter Shrimp Recipe

• 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 (we used Sriracha)
• Salt and fresh cracked pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish

Photo credit: © Eatwell101.com

Lemon garlic butter shrimp

Lemon garlic butter shrimp with zucchini noodles may be the ultimate 20-minute meal. This flavorful, juicy shrimp recipe not only makes an easy weeknight dinner but also a great way to meal prep. The shrimp cook in minutes and the lemon garlic butter sauce is so delicious you’ll want to sip it by the spoon.

Photo credit: © Eatwell101.com

How to make the lemon garlic butter shrimp

The method for cooking these shrimp with zucchini is pretty easy: First, we cook the shrimp with oil, butter, and spices in a hot skillet. Then we remove the cooked shrimp to a plate and deglaze the brown bits with the lemon juice, chicken or vegetable stock, hot sauce, and butter – this makes the base for the sauce. Then it’s time to add the zucchini noodles. Cook zucchini, tossing them into the sauce for 2 or 3 minutes – allowing the garlic butter sauce to reduce with the juices for the zucchini (see notes for preparing zucchini noodles). Finally, add the cooked shrimp back to the skillet with zucchini and toss it into the lemon garlic butter sauce. Easy!

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the lemon garlic butter shrimp recipe with zucchini noodles: Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set it aside.

2. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.

3. Add the chopped garlic, Italian seasoning, and red pepper flakes, and then stir the shrimp for another minute or two to cook the shrimp on the other side. Transfer the grilled shrimp to a shallow plate.

4. In the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.

5. Stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it’s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve your shrimp and zucchini noodles immediately with lemon slices, extra parsley, and pepper. Enjoy!

Photo credit: © Eatwell101.com

Tips for the Lemon Garlic Butter Shrimp Recipe

• This shrimp recipe cooks FAST, over-cooked shrimp is rubbery, tough, and not pleasant to eat at all – so keep an eye on the shrimp while cooking and have all of your ingredients at hand when you start.
• You can use all butter if you like, but we do prefer the flavor of a butter/oil mixture for this shrimp recipe.
• If you like bolder flavors, use dry white wine instead of stock to deglaze and make the sauce.
• We like to keep the tail on for presentation but you can use shrimp with tails on or off. 
• Sometimes, zucchini noodles tend to render some water while cooking, so you can sprinkle zucchini pasta with salt and let sit in a colander while you’re preparing shrimp. Press with your hands to remove excess water; then rinse and drain thoroughly before adding to the pan. If your zucchini noodles render a lot of water anyway, set them aside from the skillet, let the sauce reduce, then add them back.

Tips for buying shrimp

• Prefer extra-large or jumbo shrimp – size 16-20. They’re meaty and juicy!
• Buy shrimp (or prawns) already deveined, shelled, and cleaned to speed up prep time.
• Frozen shrimp is okay for this recipe but try as much as possible to buy wild-caught shrimp. Fresh wild-caught shrimp tends to have a better flavor. Thaw frozen shrimp in cold water, changing the water regularly.

What to serve with the shrimp and zucchini?

This lemon garlic butter shrimp recipe with zucchini is a meal on its own with a low-carb diet approach in mind. But if you’re extra hungry, serve these shrimp and zucchini over rice or cauliflower rice, or with a side of bread to soak up the juices.

How and how long to keep the shrimp and zucchini leftovers?

You can keep the shrimp and zucchini noodles for up to 3 days in an airtight container in your refrigerator. Reheat with a few drops of water to loosen the garlic butter sauce.

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