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

Description

Lemon Garlic Butter Shrimp with Zoodles is a flavorful low-carb main-course featuring juicy shrimp sautéed in a rich lemon garlic butter sauce, served over tender zucchini noodles. This quick and easy dish comes together in under 30 minutes, making it perfect for busy weeknights while still delivering a burst of fresh, zesty flavor.

Ingredients

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Shrimp

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
1/4 c. chicken stock
Juice from 1/2 a lemon
Hot sauce, to taste
1/4 c. chopped parsley

Zoodles

4 zucchini (for spiralizing into noodles, or use pre-made zucchini noodles)

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Instructions

Prepare the Zoodles: Use a spiralizer to turn the zucchini into noodles, or purchase pre-made zucchini noodles from the store. Set aside.
Cook Shrimp: Heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat in a large skillet. Once hot, add the shrimp in a single layer. Season with salt and pepper. Sear the shrimp for 1 minute without moving so they develop a nice color.
Add Aromatics and Seasonings: After searing, add the minced garlic, Italian seasoning, and a dash of red pepper flakes. Stir frequently, cooking the shrimp until pink and opaque, about 1-2 minutes. Do not overcook; remove shrimp to a plate and keep warm.
Make Lemon Garlic Butter Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add lemon juice, chicken stock, and hot sauce to taste. Simmer the sauce for 3-4 minutes to let the flavors meld.
Cook the Zoodles: Add the zucchini noodles to the skillet, tossing them gently in the sauce for about 2 minutes until just tender but not mushy.
Combine and Serve: Add the cooked shrimp back to the skillet to warm through. Serve immediately, garnished with fresh chopped parsley.

Notes

For best texture, avoid overcooking the shrimp and zucchini noodles.
Adjust the level of red pepper flakes and hot sauce for your desired heat.
You can substitute chicken stock with vegetable broth for a vegetarian version (using a plant-based butter and omitting shrimp in favor of tofu or mushrooms).
Pre-made zoodles save time and effort.
Squeeze additional lemon juice before serving for added brightness.

Nutrition

Serving Size: 1/4 of recipe
Calories: 285
Sugar: 4g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 24g
Cholesterol: 200mg