Lemon Garlic Butter Shrimp with Zucchini Noodles is an easy recipe that’s cooked in just one pan and packed with fresh flavors! Break up your dinner routine by adding in this quick, healthy option that’s ready in just 20 minutes to your meal plan!
From time to time I find myself in a dinner time rut, making the same things week after week. Both Salsa Chicken and Fish Tacos also do the trick when choosing a meal to break up the menu monotony!
Lemon Garlic Butter Shrimp is served over a bed of spiralized zucchini providing a healthy alternative to pasta! This means this dish gets bonus points for being both gluten-free and quick to make!
This quick and easy recipe gives you less time in the kitchen without having to sacrifice quality and taste! The speed of this recipe continues with just a one-pan cleanup, allowing more time in your evenings for family time!
Lemon Garlic Butter Shrimp Ingredients
The shrimp are sauteed in olive oil and melted butter and seasoned with chili flakes, salt, and pepper. Minced garlic cloves are added to really load this dish up with flavor!
While this recipe calls for raw, peeled, and deveined shrimp you can also use frozen shrimp as well. You’ll also need water or chicken stock, lemon juice, and fresh parsley along with a couple of zucchinis!
How To Make Lemon Garlic Butter Shrimp with Zucchini Noodles
Spiralize: Start by preparing the zoodles first by washing the zucchinis, cutting off their ends, and putting them in the spiralizer. Afterward, cut the zucchini pasta up and set it aside.
Cook: shrimp in a single layer with salt, pepper, and chili flakes in a skillet with olive oil melted butter. Then stir in minced garlic, cooking for another minute before moving shrimp to another plate to set aside.
Deglaze and scrape the skillet before adding zoodles, remaining garlic, lemon juice, salt, and pepper to it. Cook the zoodles until they’re tender and al dente.
RECIPE NOTE: You might be tempted to add more water or stock as you deglaze the pan, but remember that the zucchini will release more water and you might end up with too much liquid.
Combine: Add the shrimp to the zoodles and cook together for 30 seconds and then remove from the heat. Use chopped parsley for garnish, sprinkle with parmesan cheese if desired, and then serve right away!
If you don’t have a spiralizing tool to turn the zucchini into noodles julienne peelers work fine! They look similar to a regular vegetable peeler except they have micro blades that cut what you’re peeling into strips.
Some grocery stores even sell pre-made zucchini noodles in the produce and frozen sections if you’re wanting to skip this step altogether!
Storing Leftover Lemon Butter Shrimp
Keep leftovers for up to 3 days in the refrigerator in an airtight container. To reheat you can microwave them or place them in a skillet with olive oil on the stove!
Mix up this dish by trying it with spiralized butternut squash, spaghetti squash, or even pasta to add in some carbs!
One bite of Lemon Garlic Butter Shrimp with Zoodles and you’ll be hooked on trying this dish weekly! Try my other quick and easy recipes for dinner to gain more time in your evenings!
- American Chop Suey – Serve with dinner rolls for the perfect cozy meal on a cold night!
- Butternut Squash Mac and Cheese – A creamy pasta dish topped with bacon crumbles!
- One Pan Pizza Pasta – Pizza and pasta come together to please the whole family!
- Easy Baked Ziti – Dried basil and fresh parsley fill this cheesy baked dish full of flavor!
- Beef Stroganoff – Tender ribeye steak drenched in a buttery mushroom and sour cream sauce enjoyed over egg noodles!
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If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Garlic Butter Shrimp with Zucchini Noodles
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 pound raw shrimp peeled and deveined
- salt to taste
- ground black pepper to taste
- ½ teaspoon chili flakes
- 3 garlic cloves minced, divided
- 2 tablespoons water or chicken stock
- 1 tablespoon lemon juice
- fresh parsley for garnish
- To make the zoodles, wash the zucchini and cut off the ends. Place in the spiralizer unit, cut the noodles, and set aside.
- In a skillet over medium-high heat, warm the olive oil and melt the butter.
- Add the shrimp and season with salt, pepper, and chili flakes if desired. Cook for 2 minutes on both sides.
- Add in 2 cloves of minced garlic and cook for one more minute or until the garlic is fragrant, stirring constantly, then transfer the shrimp to a plate and set aside.
- Deglaze the skillet with 2 tablespoons of water or chicken stock, and scrape off any brown bits stuck to the bottom of the pan using a wooden spoon.
- Add the zoodles, remaining garlic, lemon juice, and season with salt and pepper. Cook for 3 to 4 minutes or until the zoodles are just tender and al dente.
- Add the shrimp to the zoodles and cook together for 30 seconds, then remove from the heat. Garnish with chopped parsley and serve immediately.
- Frozen shrimp can be used in this recipe and cooked from frozen.
- When buying shrimp, you should get around 1 pound of uncooked unpeeled shrimp per person. And about half a pound of peeled shrimp per person.
- The recommended portion is 10 small-medium shrimp per person or 5-7 jumbo shrimps per person.
- Be careful not to overcook the shrimp as it cooks very quickly, and overcooked shrimp can be rubbery.
- You might be tempted to add more water or stock as you deglaze the pan, but remember that the zucchini will release more water and you might end up with too much liquid.
- You can also sprinkle some grated parmesan cheese over the shrimp and zucchini noodles for extra flavor.
Did You Make This Recipe?
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Comments & Reviews
Dry good.. 4 star