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Savory Garlic Shrimp Zoodles Recipe Easy Low-Carb Dinner Idea

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A quick and easy low-carb dinner featuring tender shrimp sautéed with garlic and buttery zucchini noodles (zoodles), perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 3 medium zucchinis, spiralized into noodles
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Juice of half a lemon
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Wash and trim the ends of 3 medium zucchinis. Use a spiralizer to create noodles, place them in a colander, and lightly salt to draw out excess moisture. Let sit for about 10 minutes, then gently pat dry with paper towels.
  2. If shrimp are not peeled or deveined, do so first. Pat shrimp dry with a paper towel and season lightly with salt and pepper.
  3. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once butter is melted and bubbling, add shrimp in a single layer. Cook about 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside. Cook in batches if necessary.
  4. Lower heat to medium. Add remaining 1 tablespoon butter to skillet. Stir in minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant but not browned.
  5. Add zucchini noodles to skillet with garlic butter. Cook gently, tossing occasionally, for 2–3 minutes until warm and slightly tender but still with a bit of crunch. Avoid overcooking.
  6. Return cooked shrimp to skillet. Toss everything together carefully to combine and heat through for another minute.
  7. Remove from heat. Squeeze fresh lemon juice over the dish and season with additional salt and pepper to taste. Sprinkle chopped fresh parsley on top.
  8. Serve immediately while warm.

Notes

To prevent soggy zoodles, salt them and let sit to draw out moisture before cooking, then pat dry. Dry shrimp well before cooking to achieve a perfect sear. Avoid overcooking zoodles to maintain crunch. For dairy-free option, substitute butter with coconut oil or vegan butter. Leftovers can be stored up to 2 days and reheated gently in a skillet; avoid microwaving to prevent watery texture.

Nutrition

Keywords: shrimp, zoodles, zucchini noodles, garlic shrimp, low-carb dinner, quick recipe, healthy dinner, keto-friendly

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