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Garlic Butter Shrimp Zoodles

EatMoveHealthy
This light and flavorful dish swaps out pasta for zucchini noodles, creating a low-carb meal that’s packed with protein and healthy fats. Perfect for a quick weeknight dinner, it comes together in under 20 minutes with simple ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Low-Carb
Servings 2 servings
Calories 280 kcal

Equipment

  • 1 Spiralizer
  • 1 Large skillet
  • Wooden spoon
  • Cutting board & knife

Ingredients
  

  • 2 Medium Zucchini spiralized
  • 1 lb Shrimp peeled & deveined
  • 2 tbsp Butter or ghee
  • 3 cloves Garlic minced
  • 1 tbsp Olive Oil
  • Juice of 1 lemon
  • 2 tbsp Fresh Parsley chopped
  • Salt & black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions
 

  • Spiralize zucchini into noodles and set aside on paper towels to absorb excess water.
  • Heat olive oil and butter in a large skillet over medium heat.
  • Add garlic and cook for 1 minute until fragrant.
  • Add shrimp, season with salt, pepper, and optional red pepper flakes. Cook 2–3 minutes per side until pink. Remove shrimp.
  • Add zucchini noodles to the skillet and sauté for 2–3 minutes until slightly tender but not mushy.
  • Return shrimp to the skillet, add lemon juice, and toss everything together.
  • Garnish with parsley and serve warm

Notes

  • Calories: ~280
  • Protein: 27g
  • Fat: 14g
  • Carbs: 10g
  • Fiber: 3g
  • Net Carbs: 7g
 
You can swap zucchini noodles with spaghetti squash or shirataki noodles for variety.
Don’t overcook the zoodles—they should stay slightly firm (“al dente”).
Add parmesan cheese or feta for extra flavor if desired.
Keyword garlic butter shrimp zoodles, low carb shrimp recipe, zucchini noodles with shrimp