This oh-so-easy Garlic Butter Shrimp with Zoodles is fancy enough for guests, but fast enough for every day. Best of all, it’s keto friendly, too!
A delicious dinner that can be on my table in less than 20 minutes? Sign me up! Garlic Butter Shrimp with Zoodles is 100% keto friendly and so quick to prepare from start to finish, you’ll want to add this recipe to your favorites list.
“Zoodles” is a fun name for noodles made from zucchini. You can use a spiralizer, a mandolin or a julienne peeler. Another option to save time is to buy ready-made zoodles in the produce section of your grocery store. Zoodles are a great way to replace carb-filled noodles with the healthier, keto-approved zucchini.
Don’t you just love a fast, delicious dinner that is also good for you? Using zoodles instead of pasta means this dish is naturally gluten-free and totally keto friendly.
Garlic Butter Shrimp with Zoodles
Here is what you need:
1 pound raw shrimp, peeled and deveined
6 cups fresh zucchini noodles
4 tablespoons butter
1 tablespoon olive oil
2 cloves of garlic, minced
1 teaspoon Italian seasoning
¼ cup chicken stock
Salt and pepper to taste
1 fresh lemon, cut into wedges
Step 1: Raw shrimp are grey in color and will turn pink as you cook them. You’ll start the recipe by sautéing the shrimp in the olive oil and 2 tablespoons of butter. Add the Italian seasoning and minced garlic and sauté the shrimp until they’re fully cooked.
Step 2: Transfer the shrimp to a plate and set aside while you move on to the zucchini. Add the zoodles to the pan along with the chicken stock and 2 more tablespoons of butter. Sauté them for just 1-2 minutes until they begin to soften. Do not overcook the zoodles or they will turn to mush!
Step 3: When the Zoodles have softened, add the shrimp back to the pan. Add salt and pepper to taste along with a squeeze of fresh lemon juice.
Step 4: Serve the shrimp and zoodles with lemon wedges and enjoy!
Garlic Butter Shrimp with Zoodles
Don't you just love a fast, delicious dinner that is also good for you? Using zoodles instead of pasta means this dish is naturally gluten-free and totally keto friendly.
- 1 lb. raw shrimp peeled and deveined
- 1 tbsp. olive oil
- 4 tbsp. butter divided
- 1 tsp. Italian seasoning
- 3 cloves garlic minced
- ¼ c. chicken stock
- 6 c. fresh, raw zucchini noodles
- 1 fresh lemon cut into wedges
- salt & pepper to taste
Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add the shrimp to the pan in one layer and sauté for 1 minute without stirring.
Add the Italian seasoning and minced garlic to the pan and stir the shrimp. Continue to sauté the shrimp until fully cooked, about 2 more minutes. Remove the shrimp from the pan and place on a plate; set aside.
Add the remaining 2 tablespoons of butter and the chicken stock to the juices already in the pan. Add the zucchini noodles and sauté for about 2 minutes, stirring often, until just beginning to soften.
Add the cooked shrimp back to the pan and stir together with the zoodles. Add a squeeze of lemon and serve the shrimp and zoodles hot with extra wedges of lemon.
7 grams carbs
16 grams Fat
30 grams protein
152 of sodium
5 grams sugar
The program we used did not calculate the fiber.
More low carb-friendly resources:
- Easy Keto Cheesecake
- Keto 101: What it is, How it Works, and How to Get Started
- Mashed Cauliflower with Roasted Garlic
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