Low Carb Shrimp Recipes: Garlic Butter Zoodles

These garlic butter shrimp with zucchini noodles make a quick, low-carb main dish, with lemon, garlic, and parsley bringing bright flavor to tender shrimp. The zucchini is sautéed separately so it stays pleasantly firm, then tossed with the shrimp and buttery pan sauce just before serving.

Ingredients

1½ lb large shrimp, peeled and deveined, thawed if frozen (680 g)
4 medium zucchini (about 2¾ lb / 1.25 kg)
4 tbsp unsalted butter, divided (57 g)
1 tbsp olive oil (15 ml)
4 garlic cloves, finely minced (about 12 g)
2 tbsp fresh lemon juice (30 ml)
1 tsp finely grated lemon zest (about 2 g)
½ tsp fine salt, divided (about 3 g)
¼ tsp freshly ground black pepper (about 0.5 g)
¼ tsp red pepper flakes, or to taste (about 0.5 g)
¼ cup finely chopped fresh parsley (about 15 g)
¼ cup finely grated Parmesan, for serving (25 g)

Instructions

Prepare the vegetables and shrimp. Wash and dry the zucchini, trim off the ends, and turn them into noodles with a spiralizer. If you do not have one, use a julienne peeler or cut the zucchini into thin, lengthwise ribbons with a vegetable peeler. Spread the noodles on a clean towel and pat them dry; removing surface moisture helps keep the finished dish from becoming watery. Pat the shrimp dry as well. If they are not already peeled and deveined, remove the shells and the dark vein along the back. Measure out the remaining ingredients so they are ready to add quickly.
Cook the zucchini in batches. Heat the olive oil and 1 tablespoon (14 g) of the butter in a large skillet over medium-high heat. Add half the zucchini noodles and a small pinch of the measured salt. Toss with tongs for 2 to 3 minutes, just until the strands are warm and beginning to soften but still have some bite. Transfer them to a serving bowl. Repeat with the remaining zucchini, then set it aside. Avoid cooking all the noodles in a crowded pan: they will release more liquid and steam instead of sautéing.
Cook the shrimp. Return the skillet to medium heat and add 1 tablespoon (14 g) of butter. Once it has melted, add the shrimp in a single layer, working in batches if necessary. Season with the remaining salt, the black pepper, and red pepper flakes. Cook for about 1 to 2 minutes on the first side, then turn and cook for another 1 to 2 minutes. Cooking time depends on the size of the shrimp and the heat of the pan, so use doneness rather than the clock alone. Check a large shrimp at its thickest point with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). The shrimp should also be opaque and firm, not translucent. Transfer cooked shrimp to a clean plate.
Make the garlic-lemon butter. Turn the heat down to medium-low and add the last 2 tablespoons (28 g) of butter. Stir in the garlic and cook for about 30 seconds, until fragrant; do not let it brown, which can make the flavor bitter. Add the lemon juice and zest, stir, and scrape up any browned bits from the skillet. Take the pan off the heat if the garlic begins to color too quickly.
Finish and serve. Return the shrimp and any juices on the plate to the skillet. Add the zucchini noodles and parsley, then toss gently until everything is coated and warmed through, about 1 minute. Taste the sauce and adjust the salt, lemon, or pepper flakes if needed. Divide among four plates and finish with Parmesan. Serve promptly, while the zucchini still has a little texture.

Tips

Start with dry ingredients. Water on the zucchini or shrimp can dilute the sauce and interfere with browning. Pat both dry before they go into the skillet. If the shrimp are frozen, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water, then dry thoroughly; do not thaw them on the counter.
Use a wide pan and work in batches. The ingredients should sit in a fairly even layer. If your skillet is small, cook the shrimp in two batches and return them all to the pan at the end. A crowded pan cools down and releases moisture, making it harder to cook the shrimp evenly.
Keep the zucchini slightly crisp. Zucchini noodles continue to soften after they leave the pan, especially when tossed with hot sauce. Cook them briefly, and keep them separate from the shrimp until the final toss. If your zucchini is unusually watery, a few extra minutes of patting it dry can help more than cooking it for longer.
Adjust the seasoning thoughtfully. Parmesan adds saltiness, and lemons vary in sharpness. Taste the finished sauce before adding more salt; a little extra lemon juice can brighten it, while a teaspoon of water can loosen a sauce that tastes too concentrated.

Serving Suggestions

Serve the shrimp and zucchini noodles as a complete skillet-style main, with extra parsley and Parmesan at the table. A simple green salad with a lemon-and-olive-oil dressing makes a fresh side without competing with the buttery sauce. Roasted asparagus, sautéed spinach, or steamed green beans also pair well; keep them simply seasoned so the garlic, lemon, and shrimp remain the focus.

If you want a more substantial plate, add cauliflower rice or serve the shrimp over a smaller portion of zucchini noodles alongside it. For guests who are not avoiding grains, offer crusty bread separately to mop up the sauce. The shrimp are also good served over shredded cabbage or a bed of baby greens, though those alternatives have a different texture from warm zucchini noodles. For a casual meal, put the skillet on the table with lemon wedges and let everyone add Parmesan and red pepper flakes to taste.

Variations

Make it creamy: After cooking the garlic, stir in ¼ cup (60 ml) heavy cream and simmer gently for 1 to 2 minutes before adding the lemon. The sauce will be richer and less sharp, so add the lemon gradually and taste as you go. Do not boil it hard once the cream is in the pan.

Add vegetables: Sliced mushrooms, halved cherry tomatoes, or thin strips of bell pepper can be sautéed before the shrimp. Cook mushrooms until their released moisture has mostly evaporated. Add tomatoes near the end so they soften without collapsing. These additions change the amount of liquid in the pan, so keep the zucchini noodles separate until the final toss.

Change the herbs or heat: Swap the parsley for 2 tablespoons (about 6 g) of chopped basil, or use half parsley and half basil. For a milder dish, leave out the red pepper flakes; for more heat, add a pinch more. A teaspoon of capers, rinsed and chopped, can add a salty, tangy note, so taste before increasing the salt.

Use a different base: If you do not have a spiralizer, ribbons made with a vegetable peeler work well and cook quickly. You can also serve the shrimp over cauliflower rice instead of zucchini. It will be softer and less noodle-like, so prepare it separately and spoon the lemon-butter shrimp over it just before serving.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The cooked shrimp and zucchini are best eaten within 3 to 4 days in the refrigerator. They can be stored together, although the zucchini will soften as it sits and may release some liquid. If you expect leftovers, keep extra Parmesan separate and add it after reheating.

Reheat only the portion you plan to eat. Warm it in a skillet over medium-low heat, tossing gently just until hot; adding a teaspoon of water can help loosen the sauce. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C), checked with a food thermometer. Shrimp can become firm and rubbery if heated for too long, so use gentle heat and check promptly. A microwave also works: cover loosely and heat in short intervals, stirring between them, until the portion reaches 165°F (74°C). Freezing is possible for up to 2 months for best quality, but thawed zucchini noodles will be much softer and release more water. Thaw in the refrigerator and reheat gently.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Choose peeled and deveined shrimp for convenience, thaw them fully, and pat them dry before cooking. If you cook shrimp while still frozen, the extra water can cool the skillet and make the sauce watery. For a quick thaw, place shrimp in a sealed bag in cold water and change the water about every 30 minutes until they are pliable; cook them promptly after thawing.

How can I tell when shrimp are done?

Use a food thermometer and check the thickest part of a large shrimp for 145°F (63°C), the USDA FSIS safe minimum internal temperature for seafood. Properly cooked shrimp are opaque and firm. They often curl into a loose C shape; a tight curl can indicate they have cooked too long, so avoid relying on shape alone or leaving them in the pan while you finish other ingredients.

Why did my zucchini noodles turn watery?

Zucchini naturally contains a lot of water. Wet noodles, a crowded skillet, or a long cooking time can all leave liquid at the bottom of the serving dish. Dry the noodles well, cook in batches over fairly high heat, and stop while they still have a little bite. If liquid collects after serving, you can lift the noodles out with tongs and spoon the shrimp and sauce over them.

Can I prepare this recipe ahead?

You can spiralize the zucchini and prepare the shrimp a few hours ahead, but store them separately in covered containers in the refrigerator. Pat the noodles dry again before cooking, since they may release moisture while stored. For the best texture, cook the shrimp and zucchini shortly before serving rather than fully assembling the dish in advance.

What can I use instead of zucchini noodles?

Cauliflower rice is a convenient alternative, or you can use thin ribbons of cabbage, which stay a little firmer when sautéed. For cabbage, slice it finely and cook until just tender before making the shrimp sauce. These options change the texture and the way the sauce clings, but the garlic-lemon shrimp work with each one. You can also serve the shrimp on their own with a salad or cooked low-carb vegetables.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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