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 juliene 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 de-veined
6 cups fresh zucchini noodles
4 tablespoons butter
1 tablespoon olive oil
2 cloves of garlic, minced
1 teaspoon Italian seasoning
1/4 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 over cook 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!
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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 de-veined
- 1 TBSP olive oil
- 4 TBSP butter , divided
- 1 tsp Italian seasoning
- 3 cloves garlic minced
- 1/4 cup chicken stock
- 6 cups 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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