Vibrant Lemon Butter Shrimp with Zucchini Noodles
Enjoy a light yet indulgent meal with this vibrant Lemon Butter Shrimp and Zucchini Noodles. Plump shrimp are tossed in a luscious garlic-lemon butter sauce with crisp-tender zucchini noodles for a healthy, low-carb dish that's ready in under 15 minutes.
Equipment
- Large skillet
- Spiralizer or Julienne Peeler
- Colander
- Cutting board
- Chef's knife
- Measuring spoons
- measuring cup
- Slotted spoon
- Wooden Spoon
- citrus juicer
- zester or microplane
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2-3 medium zucchini
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 whole lemon, for juice and zest
- ¼ cup chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small handful fresh parsley, chopped
- 1 pinch red pepper flakes optional
- Salt and black pepper, to taste
Instructions
- Using a spiralizer, turn the zucchini into noodles. Place them in a colander, sprinkle lightly with salt, and let sit for at least 10 minutes to draw out excess water.
- Pat the shrimp completely dry with paper towels and season them with salt and pepper.
- Place a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the minced garlic and optional red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Use a slotted spoon to remove the shrimp from the skillet and set them aside.
- Pour the chicken broth and fresh lemon juice into the hot skillet. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a simmer and let it cook for 2-3 minutes to reduce slightly.
- Gently squeeze any remaining water from the zucchini noodles, then add them to the skillet. Toss in the sauce for 1-2 minutes until just heated through and crisp-tender.
- Return the cooked shrimp to the pan, add the chopped fresh parsley, and toss everything together to coat. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve immediately, garnished with fresh lemon zest for an extra burst of flavor.
Notes
To avoid a watery sauce, do not skip the step of salting and draining the zucchini noodles. For best results, use fresh lemon juice, as bottled versions can have a bitter aftertaste. Be careful not to overcook the shrimp; they are done as soon as they turn pink and curl into a 'C' shape. For variations, try browning the butter before adding garlic for a nutty flavor, or add a splash of dry white wine to the sauce. This dish is naturally low-carb and keto-friendly. Serve with crusty bread to soak up the sauce or a light side salad.