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Garlic Butter Shrimp with Zucchini Noodles

by Lily
Published: Last Updated on 93 views
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5 from 1 vote

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A keto (low carb) and pescatarian-friendly recipe that is super easy to make and is a must-have staple in your weeknight dinner rotation!

Are you looking for a healthier alternative to carb-laden pasta? Look no further! These simple zucchini noodles will satisfy your pasta craving without the added guilt! 

*Good To Know*

  • Frozen or Fresh “Zoodles”?
    Zoodles or zucchini noodles are best cooked when they are fresh. Frozen zucchini noodles will end up soggier when you make this dish. I used this spiralizer to easily create the noodles from fresh zucchinis. I used “angel hair” sized zucchini noodles that were fully cooked within 5 minutes. If you cook with larger noodle sizes you will need to add a few more minutes to your cooking time. Also, for convenience, most supermarkets sell fresh, ready-to-use zucchini noodles in the refrigerated section.
  • Is there a difference between frozen or fresh shrimp?
    The taste is the same whether you choose fresh or frozen. Your shrimp size will determine the length of time you need to cook your shrimp.
  • Can I make this dish ahead to serve later?
    I recommend preparing the noodles and shrimp ahead by spiralizing and peeling them. Then, when you are ready to serve this dish, cook the noodles and shrimp together for ultimate freshness within minutes!
    The noodles become soggy and the shrimp will not taste as fresh if you cook this ahead to serve later.
  • Why use chicken broth?
    I like to have a little sauce with my noodles and added chicken broth for depth of flavour. If you do not want it ‘saucy’, you can skip this. Alternatively, you can add 1 teaspoon chicken bouillon powder instead of broth.

Ingredients you will need

  • fresh zucchini
  • fresh or frozen shrimp
  • garlic
  • unsalted butter
  • salt
  • paprika powder
  • onion powder
  • ground black pepper
  • fresh lime juice
  • chicken broth (optional)
  • fresh flat-leaf parsley for garnish

Is a spiralizer worth the investment?

I recently adopted a healthier eating lifestyle by following the low-carb keto diet. If you do not know what it is, a ketogenic diet is a low-carbohydrate, adequate-protein, and high-fat diet. This diet started out in medicine to treat children with hard-to-control epilepsy. Eventually, it became a popular lifestyle choice for weight loss.

Thanks to my healthier eating habits, I decided to invest in a vegetable spiralizer by Starfrit, to get more creative with my vegetable meals. Before this, I was using my cheese shredder or potato peeler to cut (short) strips of zucchini noodles. Now, I wish I had invested in a spiralizer a lot sooner! It saves so much time, creates more consistent noodle widths, and has different noodle shape options. Nifty little device! In my humble opinion, it is worth the investment to cut down preparation time to get my meal on the table faster.

How to make garlic butter shrimp with zucchini noodles

Spiralize zucchini into noodles. If noodles are too long, cut them with a knife or scissors to make them a little shorter and more manageable. Peel and devein shrimp. For aesthetics, you can leave shrimp tail on if you like. Prepare the rest of the ingredients before you start cooking.

Tip

  • Most grocery stores will carry frozen shrimp that are already peeled and deveined. All you have to do is thaw and rinse them in cold water before you cook with them. You can also buy fresh shrimp and peel/devein them yourself.
  • Fresh or frozen shrimp will taste the same. The only difference is the cooking time depending on the size of your shrimp.
  • I used the “Angel Hair” slicer to spiralize smaller zucchini noodles. If you choose a larger noodle cut, add another 5 to 10 minutes to your cook time.

Heat a large skillet on medium-high heat and melt unsalted butter. Add minced garlic and cook until fragrant but not browned. In a separate small bowl, combine dry spices together.  Add shrimp and dry spices to the skillet. Cook until shrimp just turns pink (5 minutes). Pour in chicken broth and cook for another minute. Add lime juice and stir for one minute. Remove shrimp with a slotted spoon and set aside in a bowl. Add zucchini noodles to the skillet with broth, stirring often with a tong. Cook noodles for 5 to 7 minutes or until cooked. Add shrimp back into the skillet and mix to combine. Serve while hot and garnish with fresh parsley. Sprinkle a little grated parmesan cheese if desired. Enjoy!

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Garlic Butter Shrimp with Zucchini Noodles

A keto (low carb) and pescatarian-friendly recipe that is super easy to make and is a must-have staple in your weeknight dinner rotation!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 4 people

Ingredients

  • ¼ cup (57 g) unsalted butter (1/2 stick), cut into cubes
  • Tablespoon (20 g) garlic (5 cloves), minced or pressed
  • 1 pound (454 g) large shrimp, peeled and deveined
  • ½ teaspoon (3 g) kosher or sea salt
  • ½ teaspoon (2 g) onion powder
  • ½ teaspoon (2 g) paprika powder
  • ¼ teasoon (1 g) ground black pepper
  • 1 Tablespoon (15 ml) lime juice, juice from 1/2 lime
  • ¼ cup (59 ml) chicken broth (optional), substitute with 1 teaspoon chicken bouillon powder
  • 3 large (969 g) zucchinis, spiralized
  • ¼ cup (15 g) fresh flat leaf parsley, roughly chopped

INSTRUCTIONS 

  • Heat a large skillet on medium-high heat and add unsalted butter until melted. Add garlic and cook until fragrant but not browned (2 minutes).
  • In a small bowl, combine salt, onion powder, paprika powder and ground black pepper. Add shrimp to skillet with the combined spices and cook for 5 minutes or until shrimp just turns pink. Pour in chicken broth and cook for another minute. Add lime juice and stir for one more minute. Remove shrimp with a slotted spoon and set aside in a bowl.
  • Add zucchini noodles to skillet with broth, stirring often with a tong. Cook noodles for 5 to 7 minutes or until fully cooked. Add shrimp back into the pan and mix to combine.
  • Serve while hot and garnish with fresh parsley. Sprinkle a little grated parmesan cheese if desired. Enjoy!
Category: Main Course
Cuisine: American, Canadian
Diet: Vegetarian
Keyword: butter, garlic, noodles, shrimp, zucchini

Tips

Frozen or Fresh “Zoodles”?
Zoodles or zucchini noodles are best cooked when they are fresh. Frozen zucchini noodles will end up soggier when you make this dish. I used this spiralizer to easily create the noodles from fresh zucchinis. I used “angel hair” sized zucchini noodles that were fully cooked within 5 minutes. If you cook with larger noodle sizes you will need to add a few more minutes to your cooking time. Also, for convenience, most supermarkets sell fresh, ready-to-use zucchini noodles in the refrigerated section.
Is there a difference between frozen or fresh shrimp?
The taste is the same whether you choose fresh or frozen. Your shrimp size will determine the length of time you need to cook your shrimp.
Can I make this dish ahead to serve later?

I recommend preparing the noodles and shrimp ahead by spiralizing and peeling them. Then, when you are ready to serve this dish, cook the noodles and shrimp together for ultimate freshness within minutes! The noodles become soggy and the shrimp will not taste as fresh if you cook this ahead to serve later.
Why use chicken broth?

I like to have a little sauce with my noodles and added chicken broth for depth of flavour. If you do not want it ‘saucy’, you can skip this. Alternatively, you can add 1 teaspoon chicken bouillon powder instead of broth.
Nutrition Facts
Garlic Butter Shrimp with Zucchini Noodles
Amount Per Serving (1 serving)
Calories 236 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 173mg58%
Sodium 1011mg44%
Potassium 830mg24%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 19g38%
Vitamin A 1485IU30%
Vitamin C 52mg63%
Calcium 121mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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