Can I use frozen shrimp?

Absolutely—but make sure you thaw them completely and pat dry before searing, or you’ll end up with steamed instead of seared shrimp. Frozen shrimp are a great time-saver.

Do I have to use a spiralizer for the zucchini?

Not at all! Many markets now sell pre-spiralized zucchini noodles, often labeled “zoodles.” If that’s not available, you can also use a julienne peeler or carefully slice thin strips by hand.

What if I don’t have chicken stock?

Vegetable stock works beautifully, or even a splash of white wine adds lovely depth. In a pinch, you could use water and a touch of extra seasoning.

Can I make this dish ahead of time?

You can prepare the shrimp and sauce ahead, but wait to cook the zoodles until just before serving. This keeps them fresh and prevents sogginess.

Lemon Garlic Butter Shrimp with Zoodles Recipe

Name: Lemon Garlic Butter Shrimp with Zoodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb. medium raw shrimp, peeled; Salt and pepper, to taste; 1 tbsp. olive oil; 4 tbsp. butter, divided; 1 tsp. Italian seasoning; 4 garlic cloves, minced; Dash of red pepper flakes; ¼ c. chicken stock; Juice from ½ a lemon; Hot sauce, to taste; ¼ c. chopped parsley; 4 zucchini (for spiralizing into noodles, or use pre-made zucchini noodles)

Looking for a speedy, vibrant meal that brings restaurant flavor to your own kitchen—even on your busiest evenings? This Lemon Garlic Butter Shrimp with Zoodles is truly a game changer. Each twirl delivers juicy, savory shrimp laced with luscious garlic butter and a hint of fresh lemon, paired with perfectly tender zucchini noodles that keep things light and bright. You’re just 25 minutes away from a weeknight dinner everyone will crave again and again.

Why You’ll Love This Recipe

Ridiculously Quick: We’re talking 25 minutes from fridge to table. Even the busiest schedules can work this in!
Big Flavor, No Fuss: The combination of lemon, garlic, butter, and juicy shrimp is simply irresistible—and almost impossible to mess up.
Naturally Healthy: Thanks to zucchini noodles, you’ll get all the fun of pasta with much fewer carbs and a dose of veggies.
Flexible for Everyone: Whether you’re gluten-free, low-carb, or just want a fresh new dinner option, this one’s a winner.

Ingredients You’ll Need

Shrimp: The star of the show! Choose raw, medium-sized shrimp—peeled for speed. Shrimp cook lightning fast and soak up flavor beautifully.
Olive Oil: Helps sear the shrimp and gets the buttery sauce going.
Butter: Brings luscious richness to the finished dish. Divide it for both cooking and saucing.
Garlic: Absolutely non-negotiable for true depth of flavor. Mince it fresh for the best results.
Italian Seasoning: Adds herby balance to the lemon and butter.
Red Pepper Flakes: Just a dash gives gentle heat, but you can skip or amp it up as you prefer.
Chicken Stock: Boosts the sauce—just a splash ties it all together and adds savoriness.
Lemon: Fresh juice brightens everything; don’t substitute with bottled lemon if you can help it.
Zucchini: Transformed into noodles (zoodles) for a light, fun twist. You can spiralize them or grab pre-made zoodles from the store for extra convenience.
Salt and Pepper: Simple seasoning keeps the flavors clean.
Hot Sauce: Just a dash for a pop of tang and spice—totally optional, but recommended.
Parsley: Fresh, chopped parsley for a savory finish and a pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are a few tasty tweaks:

Swap the Protein: Not feeling shrimp? Thinly sliced chicken breast, scallops, or even tofu work wonders in this simple skillet sauce.
Add Veggies: Try tossing in cherry tomatoes, baby spinach, or sliced bell peppers during the last minute of cooking.
Spice It Up: A pinch of cayenne or extra hot sauce can really wake up the flavors.
Go Dairy-Free: Use olive oil entirely instead of butter for a lighter, dairy-free version.
Try Different Noodles: Feel free to experiment with sweet potato noodles, carrot noodles, or even traditional pasta if you’re not avoiding carbs.

How to Make Lemon Garlic Butter Shrimp with Zoodles

Step 1: Prep the Zoodles

Using a spiralizer, turn fresh zucchini into noodle-like ribbons. No spiralizer? You can buy pre-cut “zoodles” in most grocery produce sections nowadays.

Step 2: Sear the Shrimp

Heat olive oil and half the butter in a large skillet over medium-high. Scatter the shrimp in a single layer—don’t crowd the pan! Let them sit for a full minute, undisturbed, to get a gorgeous golden sear. Sprinkle generously with salt and pepper.

Step 3: Build the Flavors

Add in the minced garlic, Italian seasoning, and red pepper flakes. Stir, letting everything become fragrant and the shrimp just opaque. Don’t walk away; shrimp cook quickly and turn rubbery if you overdo it! Once they’re cooked, scoop out the shrimp and set aside, keeping them warm.

Step 4: Make the Sauce

In that same skillet, drop in the rest of the butter. Let it melt, then add lemon juice, chicken stock, and a splash of hot sauce if you’re using. Let it simmer a few minutes, stirring to gather all those savory bits from the bottom.

Step 5: Cook the Zoodles

Add the zucchini noodles, tossing them gently in the bubbling sauce for about 2 minutes—just until they’re warmed and barely softened. They should still have flirtatious crunch!

Step 6: Finish and Serve

Return the shrimp to the skillet, toss with the saucy zoodles to reheat, and shower everything generously with chopped fresh parsley. Serve immediately, directly from pan to plate for the best flavor and texture.

Pro Tips for Making the Recipe

Don’t Overcook Shrimp: Watch closely; shrimp turn from juicy to tough in seconds. As soon as they turn pink and just curl into a loose “C” shape, they’re done.
Zoodles Need Only a Flash: Overcooking zoodles makes them watery. Toss them just until barely tender.
Make It Your Own: Adjust spice, lemon, or richness to suit your mood—don’t be afraid to taste and tweak.
Fresh Flavors Win: Use fresh garlic, lemon, and parsley for truly unbeatable brightness.

How to Serve

Garnish: Sprinkle more parsley or even a little finely grated parmesan on top just before serving.
Pairings: This dish is wonderful as a light main course. Pair it with a green salad and a crisp white wine for a dinner that feels much fancier than it is.
For Extra Heft: Add a warm slice of crusty bread to mop up the garlicky lemon-butter sauce.

Tip: Serve straight from the skillet for a casual, cozy vibe everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and zoodles keep well in an airtight container in the fridge for up to 2 days.

Freezing

While shrimp can freeze, zoodles tend to become mushy after thawing. If you plan to freeze, store just the cooked shrimp and sauce, and make fresh zoodles when reheating.

Reheating

Reheat gently in a skillet over medium heat, just until everything is warmed through. Avoid microwaving for too long, or the shrimp may get tough and the zoodles watery.

Note: This dish truly shines fresh, so try to cook just what you need for the best experience.

FAQs

Can I use frozen shrimp?

Absolutely—but make sure you thaw them completely and pat dry before searing, or you’ll end up with steamed instead of seared shrimp. Frozen shrimp are a great time-saver.
Do I have to use a spiralizer for the zucchini?

Not at all! Many markets now sell pre-spiralized zucchini noodles, often labeled “zoodles.” If that’s not available, you can also use a julienne peeler or carefully slice thin strips by hand.
What if I don’t have chicken stock?

Vegetable stock works beautifully, or even a splash of white wine adds lovely depth. In a pinch, you could use water and a touch of extra seasoning.
Can I make this dish ahead of time?

You can prepare the shrimp and sauce ahead, but wait to cook the zoodles until just before serving. This keeps them fresh and prevents sogginess.

Final Thoughts

Lemon Garlic Butter Shrimp with Zoodles is proof that amazing dinners don’t have to be complicated. You get big, bold flavors—all with minimal prep and cleanup. Try it once, and you’ll come back to this speedy, satisfying meal every time you need a weeknight win. Embrace the bright flavors and that beautiful buttery sauce, and enjoy every zesty, garlicky bite!