GARLIC BUTTER SHRIMP WITH ZOODLES
A quick, one-pan low-carb dinner ready in just 20 minutes!
QUICK FACTS
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Difficulty: Easy
Dietary: Low-carb, Keto, Paleo, Gluten-free
EQUIPMENT NEEDED
- Large non-stick skillet
- Spiralizer (or julienne peeler)
- Sharp knife
- Cutting board
- Microplane (optional for lemon zesting)
INGREDIENTS
For the Shrimp:
- 1 pound (450g) large shrimp, peeled and deveined
- 4 tablespoons (60g) unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon (15ml) olive oil
- 1 lemon (juice and zest)
- Salt and pepper to taste
For the Zoodles:
- 4 medium zucchini (about 2 pounds/900g)
- 1/2 teaspoon salt
Optional Garnishes:
- Fresh parsley, chopped
- Red pepper flakes
- Grated Parmesan cheese
METHOD
- Spiralize your zucchini using a spiralizer or julienne peeler. Place in a colander and sprinkle with salt. Let drain for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the hot pan in a single layer. Season with salt and pepper. Cook for 1 minute.
- Flip shrimp and add minced garlic. Cook for 30 seconds until garlic becomes fragrant.
- Remove shrimp from the pan and set aside.
- Add butter to the same pan. Once melted, add lemon juice and zest.
- Pat zucchini noodles dry with paper towels, then add to the pan. Cook for 2-3 minutes until just tender but still slightly crisp.
- Return shrimp to the pan and toss everything together until heated through (1 minute).
CRUCIAL TIPS
- Don’t skip salting the zoodles – it removes excess moisture.
- Watch the shrimp carefully – they’re done when just pink and curved into a ‘C’ shape.
- Overcooking will make shrimp rubbery and zoodles watery.
STORAGE & VARIATIONS
Storage: Keep refrigerated for up to 2 days.
Best served: Fresh and hot.
Variations:
- Add white wine instead of lemon juice.
- Try with chicken instead of shrimp.
- Spice it up with cayenne pepper.
- Add cherry tomatoes for color and flavor.
Common Mistakes:
- Overcrowding the pan.
- Skipping the zucchini draining step.
- Cooking zoodles too long.
This dish hits all the right notes – it’s quick, healthy, and absolutely delicious. The garlic butter sauce clings perfectly to both the succulent shrimp and tender-crisp zoodles, creating a restaurant-worthy meal right in your kitchen.
