Fresh Garlic Butter Shrimp with Zucchini Noodles Easy Low-Carb Recipe

Let me tell you, the aroma of sizzling garlic and butter mingling with fresh shrimp is enough to make anyone’s mouth water. The first time I whipped up this Fresh Garlic Butter Shrimp with Zucchini Noodles, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, seafood nights meant heavy pastas and rich sauces, but years ago, I stumbled upon this lighter, brighter take that feels like a warm hug without the heaviness. Honestly, it’s dangerously easy to make and offers pure, nostalgic comfort with a fresh twist.

My family couldn’t stop sneaking those plump shrimp off the pan while I was finishing the noodles (and I can’t really blame them). You know what? This recipe is perfect for quick weeknight dinners, casual date nights, or even to brighten up your Pinterest recipe board with something that’s low-carb but never boring. I’ve tested this recipe multiple times—in the name of research, of course—and it’s become a staple for family gatherings and gifting to friends who want a healthy but tasty dinner option. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Fresh Garlic Butter Shrimp with Zucchini Noodles isn’t just another low-carb dish—it’s a recipe that hits all the right notes with ease and flavor. Here’s why it’s become one of my favorites:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or when you’re craving something light but satisfying.
• Simple Ingredients: No need for fancy pantry hunts; shrimp, zucchini, garlic, and butter are likely already in your kitchen.
• Perfect for Low-Carb & Keto: Swapping pasta for zucchini noodles keeps it light and keto-friendly without sacrificing flavor.
• Crowd-Pleaser: Whether you’re feeding family or impressing guests, the garlic butter sauce and tender shrimp always win rave reviews.
• Unbelievably Delicious: The buttery garlic glaze paired with fresh, crisp zucchini noodles feels like comfort food reborn.

What sets this recipe apart? It’s the balance—the shrimp get perfectly seared and bathed in garlic butter, while the zucchini noodles stay tender but not soggy, preserving that fresh crunch. This isn’t just a quick fix; it’s a dish that makes you close your eyes after the first bite and savor every mouthful. It’s comfort food reimagined—lighter, faster, but with all the soul-soothing satisfaction you crave.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh elements bring that natural brightness that makes the dish sing.

• Shrimp: 1 pound (450g) large shrimp, peeled and deveined (I prefer wild-caught for the best flavor)
• Zucchini: 3 medium zucchinis, spiralized into noodles (make sure to pat dry to avoid sogginess)
• Garlic: 4 cloves, minced (fresh is best for that punch of aroma and flavor)
• Unsalted Butter: 3 tablespoons, softened (use high-quality butter like Kerrygold for richness)
• Olive Oil: 1 tablespoon (helps prevent butter from burning)
• Red Pepper Flakes: 1/4 teaspoon (optional, adds a gentle heat)
• Lemon Juice: Juice of half a lemon (brightens the whole dish)
• Fresh Parsley: 2 tablespoons, chopped (adds fresh herbal notes)
• Salt & Pepper: To taste (season well at every stage!)

Ingredient Tips: For the zucchini noodles, you can buy pre-spiralized ones for convenience, but I find spiralizing fresh zucchini gives a better texture. If you want a dairy-free version, swap butter with coconut oil or vegan butter alternatives. Shrimp can be swapped with scallops or chicken strips if preferred, but shrimp’s quick cooking time is perfect here.

Equipment Needed

• Spiralizer: For fresh zucchini noodles, a handheld or countertop spiralizer works well. If you don’t have one, you can buy pre-spiralized zucchini or use a vegetable peeler to create ribbons.
• Large Skillet or Sauté Pan: A heavy-bottomed pan helps sear the shrimp evenly. I’ve found non-stick works great for easy cleanup, but cast iron adds a lovely crust.
• Mixing Bowls: For prepping shrimp and tossing zucchini noodles.
• Tongs or Spatula: For flipping shrimp and mixing noodles gently.
• Measuring Spoons: To get your garlic, butter, and spices just right.

If you’re on a budget, a handheld spiralizer and a good non-stick skillet are all you really need. Keep your tools clean and dry to maintain their lifespan—especially the spiralizer blades!

Preparation Method

1. Prep the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture—this helps them sear properly. Season lightly with salt and pepper. (About 5 minutes)
2. Make the Zucchini Noodles: Spiralize the zucchinis into noodles, then place them in a colander or paper towel-lined bowl and sprinkle with a pinch of salt to draw out moisture. Let sit for 10 minutes, then gently squeeze to remove extra water. This prevents sogginess later. (15 minutes)
3. Cook the Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for 2 minutes per side until pink and opaque, then transfer to a plate. Don’t overcrowd the pan or they’ll steam instead of sear. (5 minutes)
4. Make the Garlic Butter Sauce: Lower the heat to medium, add remaining butter and minced garlic to the skillet. Stir constantly to avoid burning—garlic should turn fragrant but not brown (about 1 minute). Add red pepper flakes if using.
5. Toss in Zucchini Noodles: Add the prepared zucchini noodles to the pan. Toss gently for 2-3 minutes until just warmed through and tender-crisp. Overcooking will make them mushy. Squeeze in fresh lemon juice and season with salt and pepper. (3 minutes)
6. Combine Shrimp and Noodles: Return shrimp to the pan with noodles and garlic butter. Toss everything together carefully to coat shrimp and noodles evenly. Heat through for 1 minute. (1 minute)
7. Finish & Garnish: Remove from heat. Sprinkle chopped fresh parsley over the top and give a final gentle toss. Serve immediately for best texture and flavor.

Pro Tip: If your butter starts to brown too quickly, reduce heat and add a splash of olive oil to keep the sauce silky. The scent of garlic and butter should be your cue that you’re nailing it. Remember, don’t rush zucchini noodles—they cook fast!

Cooking Tips & Techniques

Searing shrimp quickly over medium-high heat locks in juiciness and develops that lovely caramelized crust you want. A common mistake is overcrowding the pan, which leads to steaming rather than searing—so cook in batches if needed. Also, keeping the zucchini noodles dry before cooking saves you from watery, limp noodles—trust me, I’ve learned that the hard way!

Timing is everything here. Start prepping zucchini noodles early, so they have time to release moisture. When tossing noodles in the garlic butter sauce, gentle handling is key; too rough and the noodles break apart. Multitasking by prepping shrimp while the zucchini drains helps speed things up, especially on busy weeknights.

Don’t forget to taste and adjust seasoning at every stage. Garlic butter can sometimes feel rich, so a squeeze of lemon adds that bright counterbalance that keeps the flavors fresh and lively. If you want a little heat, a pinch of red pepper flakes really wakes up the dish without overpowering it.

Variations & Adaptations

• Protein Swap: Substitute shrimp with scallops, chicken strips, or even firm tofu for a vegetarian twist. Adjust cooking times accordingly—chicken needs longer, tofu benefits from pressing out moisture first.
• Seasonal Veggies: During summer, add cherry tomatoes or fresh basil for extra color and flavor. In colder months, toss in sautéed mushrooms or spinach for heartiness.
• Spice it Up: Add a teaspoon of smoked paprika or cayenne pepper for a smoky kick. For a creamy texture, stir in a splash of heavy cream or coconut milk at the last minute.
• Allergen-Friendly: Use coconut oil or vegan butter instead of dairy butter for dairy-free diets. Ensure shrimp is sourced safely for those with shellfish sensitivities, or swap out for chicken or tempeh.

Personally, I once tried this recipe with spiralized sweet potatoes for a fall-inspired version. It took a bit longer to cook, but the sweetness paired beautifully with the garlic butter shrimp. Definitely worth experimenting for a seasonal twist!

Serving & Storage Suggestions

Serve this Fresh Garlic Butter Shrimp with Zucchini Noodles hot, right off the stove. A sprinkle of extra fresh parsley or a lemon wedge on the side brightens the plate visually and in flavor. Pair it with a crisp white wine like Sauvignon Blanc or a light sparkling water with lemon for a refreshing contrast.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp or making zucchini noodles soggy. Avoid microwaving if possible, as it can turn the noodles mushy.

Flavors tend to deepen after resting, so this dish can be enjoyed cold as a salad-like meal too. Just add a splash more lemon and a drizzle of olive oil before serving chilled.

Nutritional Information & Benefits

Per serving (serves 4): approximately 280 calories, 18g protein, 10g fat, 8g carbohydrates, and 3g fiber. This dish is rich in lean protein and low in carbs, making it ideal for those watching their carbohydrate intake or following ketogenic diets.

Shrimp provides a great source of selenium, vitamin B12, and omega-3 fatty acids, which support heart and brain health. Zucchini adds fiber, vitamin C, and antioxidants without adding many calories. The garlic and butter contribute flavor and some immune-boosting properties.

This recipe is naturally gluten-free and can be adapted for dairy-free preferences. It’s a wholesome, satisfying meal that feels indulgent but aligns well with wellness goals.

Conclusion

If you’re searching for a quick, flavorful, and low-carb dinner, this Fresh Garlic Butter Shrimp with Zucchini Noodles hits the spot every time. It’s easy enough for a weeknight but special enough to impress guests without fuss. I love this recipe because it brings the comforting richness of buttery garlic shrimp together with the fresh, crisp bite of zucchini noodles—a combo that feels light but deeply satisfying.

Give it a try, tweak it to your taste, and don’t hesitate to share your versions below. I can’t wait to hear how you make it your own! Cooking should be fun and delicious, and this recipe absolutely delivers on both counts.

FAQs About Fresh Garlic Butter Shrimp with Zucchini Noodles

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine—just thaw and pat dry thoroughly before cooking to avoid excess moisture.

How do I prevent zucchini noodles from getting soggy?

Salt the noodles and let them sit to draw out water, then squeeze gently to remove moisture before cooking.

Can I make this recipe ahead of time?

You can prep ingredients ahead, but it’s best to cook shrimp and zucchini noodles just before serving for optimal texture.

What can I substitute if I don’t have a spiralizer?

Use a vegetable peeler to create thin ribbons or buy pre-spiralized zucchini noodles from the store.

Is this recipe suitable for a ketogenic diet?

Absolutely! It’s low in carbs and high in healthy fats and protein, perfect for keto and low-carb lifestyles.

Print