Garlic Butter Shrimp with Zoodles (20-Minute Keto-Friendly Recipe!)

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!

5 from 1 vote

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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.

Course Main Course

Cuisine American

Keyword Gluten Free, Keto

Prep Time 10 minutes

Cook Time 6 minutes

Servings 4 servings

Calories 271 kcal

Author Carissa Shaw

Ingredients

• 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

Instructions

1. 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. 

2. 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.

3. 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. 

4. 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.

Recipe Notes

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