Garlic Butter Shrimp with Zucchini Noodles (Keto-Friendly)
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Are you looking for a healthier, lighter alternative to carb-laden pasta? Look no further! This Garlic Butter Shrimp with Zucchini Noodles is going to be your new weeknight dinner staple.
When I started adopting a healthier eating lifestyle, I began following the low-carb ketogenic diet. To keep my meals exciting, I finally invested in a vegetable spiralizer and quickly realized I should have bought one years ago! It turns everyday vegetables into perfect, consistent noodles in seconds, satisfying those heavy pasta cravings without any added guilt.
This pescatarian-friendly recipe takes fresh “zoodles” and tosses them in a savoury chicken broth and garlic butter sauce alongside perfectly seared shrimp. It is fast, fresh, and on the table in under 20 minutes!
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: Swapping traditional wheat pasta for fresh zucchini noodles drastically cuts the carbs while sneaking an extra serving of green vegetables into your day.
- Incredibly Fast Prep: Thanks to the quick-cooking nature of both shrimp and zucchini, this entire meal comes together in a single skillet in mere minutes.
- A Flavourful Light Sauce: A splash of chicken broth and fresh lime juice balances the rich butter and spices, creating a gorgeous pan sauce!
Ingredients You Will Need
Gather your fresh produce and seafood to bring this quick skillet meal together!
The Base:
- The Zoodles: 3 large fresh zucchinis (spiralized).
- The Protein: 1 pound of large shrimp (peeled and deveined). You can leave the tails on for aesthetics if you like!
The Garlic Butter Sauce:
- The Butter & Garlic: ¼ cup unsalted butter (½ stick, cut into cubes) and 2 ½ Tablespoons of minced fresh garlic (about 5 cloves).
- The Spices: ½ teaspoon Kosher or sea salt, ½ teaspoon onion powder, ½ teaspoon paprika powder, and ¼ teaspoon ground black pepper.
- The Broth: ¼ cup of chicken broth (optional, but highly recommended for a saucier finish!). Substitute with 1 teaspoon of chicken bouillon powder if needed.
- The Acidity: 1 Tablespoon of fresh lime juice (the juice from about ½ a lime).
The Garnish:
- The Finish: ¼ cup of roughly chopped fresh flat-leaf parsley and a sprinkle of grated Parmesan cheese (optional).
How to Make Garlic Butter Shrimp Zoodles
Phase 1: Prep the Noodles and Shrimp
- Spiralize: Wash your zucchinis and run them through your spiralizer. (I recommend the “Angel Hair” setting for quick-cooking noodles!) If the noodles are too long, use clean kitchen scissors or a knife to snip them into more manageable lengths.
- Prep the Shrimp: If using frozen shrimp, thaw them under cold running water. Peel and devein the shrimp, leaving the tails intact if desired. Pat them completely dry with paper towels.
- Mix the Spices: In a small bowl, whisk together the salt, onion powder, paprika, and black pepper.
Phase 2: Cook the Garlic Butter Shrimp
- Heat a large skillet over medium-high heat. Add the cubed unsalted butter and allow it to melt.
- Toss in the minced garlic and sauté for about 2 minutes until fragrant.
- Add the dry spice blend and the prepped shrimp to the skillet. Cook for about 5 minutes, or until the shrimp just turn pink and opaque.
- Pour in the chicken broth and cook for 1 minute. Stir in the fresh lime juice and cook for 1 more minute.
- Use a slotted spoon to remove the cooked shrimp from the skillet and set them aside in a bowl, leaving the sauce in the pan!
Phase 3: Sauté the Zoodles and Serve
- Add your fresh zucchini noodles directly to the hot broth and butter remaining in the skillet.
- Use tongs to toss the zoodles constantly. Cook for 5 to 7 minutes until they are heated through and tender. (Note: If you used a thicker spiralizer setting instead of angel hair, you may need to add 5 to 10 extra minutes of cooking time).
- Add the cooked shrimp (and any resting juices) back into the skillet. Toss everything together to combine and warm the shrimp through.
- Serve immediately while hot, garnished with fresh chopped parsley and a sprinkle of Parmesan cheese!
💡Pro Tips for the Best Zucchini Noodles
- Fresh vs. Frozen Zoodles: Always use fresh zucchini! Frozen zucchini noodles retain a lot of water and will turn your beautiful garlic butter sauce into a soggy, watery mess.
- Do Not Overcook: Zucchini is primarily made of water. If you leave the zoodles in the skillet for too long, they will turn to mush. You want them to be warmed through but still have a slight “al dente” bite!
- Get a Spiralizer: While you can use a potato peeler to make wide zucchini ribbons, investing in a cheap countertop vegetable spiralizer will change your life. It creates consistent, perfectly round noodles in seconds! If you are short on time, most grocery stores now sell fresh, pre-spiralized zoodles in the produce section.
Craving More Noodles?
If you loved these low-carb zoodles, try adding these other noodle dishes to your dinner rotation!
- Spicy Gochujang Noodles with Pork: Packed with fermented chili flavour and savoury ground pork.
- Creamy Sesame Peanut Noodles: A rich, comforting, and incredibly fast 20-minute weeknight dinner!
- Spicy Teriyaki Wonton Noodles: The ultimate homemade takeout bowl loaded with savoury wonton noodles and a kick of heat.
- Easy Chicken Japchae: A classic Korean stir-fry using delightfully bouncy, gluten-free sweet potato glass noodles.
Frequently Asked Questions
Is there a difference between frozen and fresh shrimp?
In terms of taste and quality, no! Most “fresh” shrimp at the seafood counter were actually previously frozen anyway. Frozen shrimp are incredibly convenient. Just thaw them under cold water, peel, and they are ready to go. The only thing that alters your cooking time is the size of the shrimp, not whether they were frozen.
Can I make this dish ahead of time?
I do not recommend cooking this dish ahead of time. Cooked zoodles will release water as they sit in the fridge, making them soggy. However, you can prep all your ingredients ahead of time! Spiralize your zucchini, peel your shrimp, and mix your spices the night before. When you are ready to eat, the dish will cook in under 20 minutes!
Why use chicken broth with seafood?
Adding a splash of chicken broth gives the sauce a deeper, richer flavour than water alone. It creates a light pan sauce that brings extra flavour to the noodles. If you prefer your noodles on the drier side, simply skip the broth!
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Garlic Butter Shrimp with Zucchini Noodles (Keto-Friendly)
Ingredients
- ¼ cup unsalted butter (1/2 stick) cut into cubes
- 2½ Tablespoon garlic (about 5 cloves) minced or pressed
- 1 pound large shrimp peeled and deveined
- ½ teaspoon kosher or sea salt
- ½ teaspoon onion powder
- ½ teaspoon paprika powder
- ¼ teaspoon ground black pepper
- ¼ cup chicken broth (optional) substitute with 1 teaspoon chicken bouillon powder OR plain water
- 1 Tablespoon lime juice juice from 1/2 lime
- 3 large zucchinis spiralized
- ¼ cup fresh flat leaf parsley roughly chopped
- Grated Parmesan cheese optional, for garnish
Equipment
Method
- Sauté the Garlic: Heat a large skillet over medium-high heat and add the unsalted butter until melted. Add the minced garlic and cook until fragrant but not browned (about 2 minutes).
- Cook the Shrimp: In a small bowl, combine the salt, onion powder, paprika powder, and ground black pepper. Add the shrimp to the skillet along with the combined spices. Cook for 5 minutes, or until the shrimp just turn pink and opaque.
- Make the Sauce: Pour the chicken broth into the skillet with the shrimp and cook for 1 minute. Add the fresh lime juice and stir for 1 more minute. Use a slotted spoon to remove the cooked shrimp from the pan and set them aside in a bowl, leaving the sauce in the skillet.
- Toss the Zoodles: Add the spiralized zucchini noodles directly into the hot broth in the skillet. Toss constantly with tongs. Cook the noodles for 5 to 7 minutes, or until they are tender and fully cooked. (If using a thicker noodle cut, add 5 to 10 more minutes).
- Combine and Serve: Add the cooked shrimp and any remaining juices back into the pan with the noodles and toss to combine. Serve immediately while hot, garnished with fresh chopped parsley and a sprinkle of Parmesan cheese!
