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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


  • 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


  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.