Garlic Butter Shrimp with Zucchini Noodles (Keto-Friendly) -

Garlic Butter Shrimp with Zucchini Noodles (Keto-Friendly)

Course: Main Course

Cuisine: American, Canadian

Diet: Vegetarian

Keyword: butter, garlic, noodles, shrimp, zucchini

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: people

Calories: 236kcal

Looking for a low-carb dinner? This Garlic Butter Shrimp with Zucchini Noodles is a quick, keto-friendly recipe packed with flavor and ready in 20 minutes!

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Equipment

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

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Instructions

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!

Video

Notes

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!

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 them, 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!

Nutrition