Looking for a quick and healthy dinner that doesn’t skimp on flavor? I know how tricky it can be to put together a satisfying meal after a long day at work, especially when you’re trying to eat fewer carbs or stick to lighter options. That’s exactly why I love this lemon garlic butter shrimp with zucchini noodles – it’s fast, fresh, and fills you up without weighing you down. Plus, it’s a dish that makes you feel like you’re treating yourself to restaurant-quality food, even though it only takes about 20 minutes to throw together.
Why You’ll Love This Lemon Garlic Shrimp with Zoodles
- Quick weeknight dinner – Ready in just 20-30 minutes, this dish is perfect for those busy evenings when you want something good but don’t have hours to spend in the kitchen.
- Low-carb and keto-friendly – Using zucchini noodles instead of pasta makes this a perfect choice if you’re watching your carbs or following a keto diet.
- Light and fresh – The combination of lemon, garlic, and fresh herbs creates a light, refreshing meal that doesn’t weigh you down.
- One-pan meal – Everything cooks in a single pan, which means less cleanup and more time to enjoy your evening.
- Customizable heat – With optional hot sauce and red pepper flakes, you can easily adjust the spice level to suit your taste.
What Kind of Shrimp Should I Use?
For this recipe, medium shrimp (which usually comes labeled as 31-40 count per pound) is the sweet spot – they’re big enough to be satisfying but small enough to cook quickly and evenly. Fresh shrimp is great if you can get it, but don’t shy away from frozen shrimp since most “fresh” shrimp at the seafood counter was actually frozen at sea anyway. When shopping, look for raw shrimp that’s already peeled and deveined to save prep time, though you can certainly buy them shell-on if you don’t mind doing the work yourself. Just make sure they’re pink-gray in color with no black spots or yellowing, which could indicate they’re past their prime.
Options for Substitutions
This fresh and light recipe can be adapted with several easy swaps:
- Shrimp: If you’re not a fan of shrimp or can’t find any, try using chunks of chicken breast, scallops, or even firm white fish cut into pieces. Just adjust cooking time accordingly – chicken will need a few extra minutes while fish might cook faster than shrimp.
- Zucchini noodles: No zucchini? You can use other veggie noodles like butternut squash or sweet potato spirals. Regular pasta works too, or try palmini (hearts of palm) noodles for a low-carb option.
- Butter: While butter gives the best flavor, you can use all olive oil instead. Ghee or coconut oil work great too, especially if you’re dairy-free.
- Italian herbs: Out of Italian seasoning? Mix some dried basil, oregano, and thyme. Fresh herbs work great too – double the amount if using fresh.
- Broth/Wine: Either chicken broth or white wine works here. If you have neither, you can use water with a splash of white wine vinegar or extra lemon juice.
- Sriracha: Any hot sauce you like will work here – try sambal oelek, chili garlic sauce, or even a pinch of red pepper flakes if you don’t have hot sauce.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking shrimp is timing – overcooking them will result in tough, rubbery texture, so remove them from the heat as soon as they turn pink and opaque (usually 2-3 minutes per side). When it comes to zucchini noodles, avoid cooking them too long or they’ll release excess water and become mushy – a quick 2-3 minute sauté is all you need for that perfect al dente texture. To prevent your garlic from burning and turning bitter, add it to the pan after you’ve flipped the shrimp, as burnt garlic can ruin the entire dish. For the best results, make sure to pat your shrimp completely dry before cooking and season them well with salt and pepper – this helps achieve that nice golden sear and prevents them from steaming instead of sautéing. Finally, consider cooking your zucchini noodles in batches if needed, as overcrowding the pan will steam rather than sauté them, leading to a watery final dish.
What to Serve With Lemon Garlic Butter Shrimp and Zucchini Noodles?
Since this dish is already packed with protein and veggies, you might want to round out your meal with some simple sides that complement the fresh, lemony flavors. A chunk of crusty bread is perfect for soaking up all that tasty garlic butter sauce – I like to warm mine in the oven for a few minutes first. For extra veggies, try a simple side salad with cherry tomatoes and a light vinaigrette, or some roasted asparagus that pairs nicely with the lemon in the main dish. If you’re feeding a hungry crowd, you could also add some parmesan-roasted mushrooms or a bowl of fresh bruschetta on the side.
Storage Instructions
Keep Fresh: Place your leftover shrimp and zoodles in separate airtight containers in the fridge. The shrimp will stay good for up to 3 days, while the zucchini noodles are best enjoyed within 2 days. Keeping them separate helps prevent the zoodles from getting too watery!
Make Ahead: You can spiralize the zucchini noodles up to 2 days ahead and keep them in the fridge in a container lined with paper towels. As for the shrimp, it’s best to cook them fresh when you’re ready to eat – they only take a few minutes anyway!
Warm Up: To enjoy your leftovers, gently warm the shrimp in a skillet over medium-low heat just until heated through – about 2-3 minutes. For the zoodles, a quick toss in a hot pan for 1-2 minutes will do the trick. Be careful not to overcook them, or they’ll get mushy!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 40-50 g
- Carbohydrates: 20-25 g
Ingredients
For the shrimp:
- 1 lb shrimp (peeled and deveined)
- salt
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- ground pepper
- 1 tsp Italian herbs
- 1 tbsp olive oil (I use Colavita extra virgin olive oil)
- 4 cloves garlic (freshly minced for best flavor)
- 1 pinch crushed red pepper
For the zucchini noodles:
- 4 medium zucchini (spiralized into noodles or cut into thin strips)
For the sauce:
- juice from 1/2 lemon
- 2 tbsp butter
- hot sauce
- 1/4 cup chicken broth (or vegetable broth)
For the garnish:
- 1/4 cup fresh parsley (chopped)
Step 1: Prepare the Zucchini Noodles
Begin by washing and trimming the ends of the zucchini.
Use a spiralizer or julienne peeler to create zucchini noodles.
Once spiraled, set the zucchini noodles aside for later use.
Step 2: Cook the Shrimp
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Arrange the shrimp in a single layer in the skillet, and sprinkle them with salt and pepper.
Allow them to cook for one minute without stirring to achieve a slight browning on the bottom.
Step 3: Flavor the Shrimp
Add chopped garlic, Italian seasoning, and red pepper flakes to the skillet.
Stir the shrimp to ensure they cook evenly on both sides for another 1-2 minutes.
Once cooked, transfer the shrimp to a shallow plate and set aside.
Step 4: Prepare the Sauce
In the same skillet, add the remaining butter along with lemon juice, chicken or vegetable stock, and hot sauce.
Bring this mixture to a simmer, allowing it to cook for 2-3 minutes while stirring regularly to develop the flavors.
Step 5: Cook the Zucchini Noodles and Combine
Add the zucchini noodles to the skillet, stirring them to coat with the sauce.
Cook the noodles for approximately 2 minutes.
If the sauce becomes too watery, allow it to reduce by simmering.
Once the noodles are ready, return the cooked shrimp to the skillet and stir for an additional minute to heat everything through.
Step 6: Serve and Enjoy
Transfer the shrimp and zucchini noodles to plates and serve immediately.
Garnish with lemon slices, extra parsley, and a touch of pepper if desired.
Enjoy your delicious meal!
