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Looking for a keto-friendly meal that’s light, flavorful, and packed with protein? Keto Lemon Garlic Butter Shrimp with Zucchini Noodles is the perfect dish to satisfy your cravings! This recipe combines succulent shrimp sautéed in rich butter, garlic, and a zesty lemon flavor, all served over tender zucchini noodles. It’s the ideal low-carb dinner that feels indulgent without breaking your keto plan. The combination of fresh, vibrant ingredients not only delivers on taste but also makes for a visually stunning plate. Whether you’re enjoying it as a quick weeknight dinner or a special meal for guests, this dish is sure to impress.
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Why You’ll Love Keto Lemon Garlic Butter Shrimp with Zucchini Noodles
- Low Carb and Keto-Friendly: Zucchini noodles are a fantastic, low-carb substitute for pasta, making this dish a perfect option for anyone following a keto or low-carb diet.
- Packed with Flavor: The garlic butter sauce is the star of the dish, bringing a rich, savory flavor that pairs perfectly with the sweetness of the shrimp and the freshness of the zucchini.
- Quick and Easy: Ready in just 20 minutes, this recipe doesn’t take up much time but is packed with all the flavors you’d expect from a gourmet meal.
- Healthy and Nutritious: Shrimp is an excellent source of lean protein, and zucchini is rich in vitamins and fiber, making this meal not only delicious but also nourishing.
- Satisfies Your Cravings: Even though it’s low-carb, this dish feels indulgent, thanks to the buttery richness and the bright lemony zing.
My Personal Experience
I’ve tried a lot of keto shrimp dishes, but this one truly stands out. The garlic butter sauce is absolutely divine and gives the shrimp a depth of flavor that you just can’t get from a regular sauce. The zucchini noodles, often a hit-or-miss with some people, are a total winner in this dish—they soak up the sauce beautifully and offer that satisfying, slightly crunchy texture that you crave without the carbs. The lemon adds just the right zing, making each bite burst with freshness. I’ve made this for myself and even served it at a dinner party, and it was a hit every single time. It’s simple yet elegant—exactly what I love about keto cooking!
Required Equipment
First, you’ll need a large sauté pan or skillet. I personally love using a non-stick skillet because it helps the shrimp cook evenly, and nothing sticks to the pan, which is a lifesaver when working with that delicious garlic butter. I also prefer a skillet with slightly higher sides. It gives you more room to toss the shrimp and zucchini noodles without making a mess, and you get that perfect golden sear on the shrimp without any struggle.
Spiralizer or Vegetable Peeler
Next up, a spiralizer or vegetable peeler will be crucial for turning the zucchini into noodles. I find using a spiralizer gives the best results—it creates perfect, pasta-like zucchini noodles that are just beautiful and cook so evenly. If you don’t have one, a vegetable peeler will work, too. It’s a little more rustic but still gets the job done.
For mincing the garlic, a garlic press is a game changer for me. Fresh garlic really brings this dish to life, and using a press gives you a smooth paste that blends effortlessly into the butter. If you don’t have a press, you can always use a sharp knife—just make sure to finely chop it for that perfect garlic punch.
Lastly, don’t forget a zester or fine grater. A little lemon zest is what makes this dish pop, and having a zester really makes it easy to get just the right amount without the bitterness of the pith. I always keep one handy because it’s so quick and gives you the freshest flavor.
These tools are all super simple but make a huge difference in how your dish turns out. Trust me, I’ve tried it all, and these make prepping and cooking this recipe a breeze!
Ingredients & Substitutions
This recipe calls for a few simple, fresh ingredients that are staples in many keto kitchens. Here’s what you’ll need:
- Shrimp: 1 lb, peeled and deveined (substitute with scallops or chicken breast if you prefer)
- Zucchini: 2 medium-sized zucchinis, spiralized into noodles (you can substitute with yellow squash for a slightly different flavor)
- Butter: 4 tablespoons (for a dairy-free option, you can substitute with ghee or olive oil)
- Garlic: 4 cloves, minced (you can use pre-minced garlic or garlic powder if needed)
- Lemon: 1 large lemon, juiced and zested (fresh lemon is essential, but bottled lemon juice will work in a pinch)
- Parsley: 2 tablespoons, finely chopped (optional for garnish)
- Salt and Pepper: to taste
- Olive oil: for cooking the shrimp (optional but helps with browning)
How to Make Keto Lemon Garlic Butter Shrimp with Zucchini Noodles
- Prepare the zucchini noodles: Use a spiralizer to create noodles from your zucchinis. If you don’t have one, you can use a vegetable peeler to slice the zucchini into long, thin ribbons. Set them aside on a paper towel to absorb excess moisture.
- Cook the shrimp: Heat a large sauté pan or skillet over medium heat and add a tablespoon of olive oil. Once the pan is hot, add the shrimp in a single layer. Cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the pan and set them aside.
- Make the garlic butter sauce: In the same pan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn the garlic—this part is key to making that delicious, savory sauce.
- Add the zucchini noodles: Add the zucchini noodles to the pan with the garlic butter. Toss them around gently, cooking for about 2-3 minutes, until they start to soften but still retain a little bit of crunch.
- Finish the dish: Return the cooked shrimp to the pan, along with the lemon juice and zest. Toss everything together, making sure the shrimp and zucchini noodles are evenly coated with the garlic butter sauce. Season with salt and pepper to taste.
- Garnish and serve: Once everything is heated through and the flavors have melded together, transfer the dish to serving plates. Garnish with fresh parsley if desired.
Tips for This Recipe
- Don’t overcook the shrimp: Shrimp cooks quickly, so be mindful not to overdo it. It only takes 2-3 minutes per side to get them perfectly tender.
- Salt your zucchini noodles: Before cooking, sprinkle a little salt on the zucchini noodles to draw out excess moisture. This will help them stay firm and less watery when you cook them.
- Use fresh ingredients: Fresh lemon, garlic, and shrimp are crucial for this dish’s flavor. Don’t skimp on quality!
Optional Additions
- Cheese: You can sprinkle some parmesan or goat cheese on top for an extra layer of richness.
- Spices: For a bit of heat, try adding a pinch of red pepper flakes or cayenne pepper.
- Herbs: Fresh basil, thyme, or dill would make excellent additions to the flavor profile.
Serving Ideas
This dish pairs wonderfully with a light salad, roasted vegetables, or even some creamy mashed cauliflower if you’re looking to keep it low-carb. If you’re feeling extra indulgent, serve with a side of avocado or a drizzle of extra lemon butter sauce.
Storage Recommendations
Store leftovers in an airtight container in the fridge for up to 2 days. While the zucchini noodles may soften, the shrimp and garlic butter sauce will hold up beautifully. To reheat, simply heat gently in a pan over low heat. If you prefer, you can also microwave it, but be careful not to overcook the shrimp.
Frequently Asked Questions
- Can I make this dish ahead of time? It’s best to make this dish fresh, but you can prep the zucchini noodles and shrimp separately and cook them just before serving.
- Can I use frozen shrimp? Yes! Just make sure to thaw the shrimp properly before cooking.
- Can I use a different type of pasta? If you’re not on a keto diet, you can substitute the zucchini noodles with traditional pasta, but it will no longer be keto-friendly.
Nutritional Breakdown (Per Serving)
- Calories: 285
- Total Carbs: 8g
- Net Carbs: 5g
- Fat: 18g
- Protein: 23g
Keto Lemon Garlic Butter Shrimp with Zucchini Noodles Recipe
Ingredients
- Shrimp: 1 lb
- Zucchini: 2 medium
- Butter: 4 tbsp
- Garlic: 4 cloves
- Lemon: 1
- Parsley: 2 tbsp
- Salt and Pepper: to taste
- Olive oil: 1 tbsp
Instructions
- Begin by preparing the zucchini noodles using a spiralizer or peeler, ensuring they’re long and evenly shaped for easy cooking.
- Heat olive oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer, ensuring they’re not crowded.
- Cook the shrimp for 2-3 minutes per side, flipping them when they turn pink and opaque, then remove the shrimp from the skillet and set them aside on a plate.
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the zucchini noodles to the pan, tossing them gently in the garlic butter mixture. Cook for 2-3 minutes until they are just tender but still have a bit of crunch, keeping them crisp.
- Return the cooked shrimp to the skillet and pour in the freshly squeezed lemon juice along with the lemon zest. Stir everything together to combine and allow the shrimp to heat through.
- Season with salt and pepper to taste, toss everything well to coat, and serve immediately, garnishing with extra lemon zest if desired.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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