Keto
Lemon Garlic Butter Shrimp with Zoodles
A light and zesty low-carb pasta alternative using zucchini noodles and succulent shrimp tossed in lemon garlic butter.
Ingredients
- Shrimp400g
- Zucchini2 medium
- Butter2 tbsp
- Lemon1
- Garlic3 cloves
- Olive Oil1 tbsp
- Saltto taste
- Pepperto taste
Method
- Spiralize the zucchini into noodles (zoodles). Set aside on a paper towel to absorb excess moisture.
- Heat olive oil and butter in a pan. Add shrimp, garlic, salt, and pepper. Cook until shrimp is pink.
- Remove shrimp from pan. Add the zucchini noodles to the remaining juices and toss for 2 minutes until just tender.
- Return shrimp to the pan, squeeze fresh lemon juice over the top, and serve immediately.
Common questions
Can I substitute frozen shrimp for fresh shrimp in this recipe?
Yes. Thaw frozen shrimp completely, then pat them very dry before cooking so they sear instead of steam. If they’re pre-cooked, add them only at the end to warm through, or they’ll turn rubbery.
How long does it take to cook the shrimp and zoodles without overcooking them?
Shrimp usually need 2–3 minutes per side, depending on size, just until pink and opaque. Zoodles cook very fast, about 1–2 minutes, so keep them moving and pull them off while still slightly crisp.
What are the most common mistakes when making lemon garlic butter shrimp with zoodles?
The biggest mistakes are watery zoodles, overcooked shrimp, and too much salt too early. Dry the zucchini well, don’t overcrowd the pan, and add lemon at the end so the flavor stays bright instead of dull.
How should I store leftovers, and do the zoodles reheat well?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warmed. Zoodles soften quickly, so expect a more tender, less crisp texture after storage.
What should I serve with this dish if I want a more filling meal?
This works well with crusty bread, rice, quinoa, or a simple green salad. If you want more protein, add white beans or extra shrimp. A light sprinkle of Parmesan can also add richness without overpowering the lemon.