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Close up photo of lemon garlic shrimp in a skillet with zucchini noodles and lemon wedges.
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5 from 2 votes

Garlic Butter Shrimp with Zucchini Noodles

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 2 people
Calories: 382kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 382kcal | Carbohydrates: 8g | Protein: 49g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 587mg | Sodium: 1837mg | Potassium: 711mg | Fiber: 2g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 49mg | Calcium: 368mg | Iron: 6mg