Get ready to fall in love with a dinner that practically makes itself! This Lemon Garlic Butter Shrimp with Zoodles is truly everything you want in a quick, weeknight meal—light, bright, bursting with garlicky goodness, and ready in under 30 minutes. Imagine plump shrimp soaked in a luxurious lemon-garlic butter sauce tossed over ribbons of tender zucchini noodles. It’s satisfying yet totally guilt-free, and it absolutely dazzles with vibrant flavors and just the right touch of heat. Whether you’re looking to lighten things up without skimping on deliciousness or you simply need something speedy after a long day, this dish is about to become one of your favorites.
Why You’ll Love This Recipe
- Insanely Quick: From fridge to table in around 25 minutes. Seriously—by the time you finish spiralizing your zucchini, the shrimp will be sizzling.
- Big on Flavor, Light on Calories: That buttery lemon sauce tastes decadent, but everything about this recipe is refreshingly light.
- One-Pan Wonder: Minimal cleanup! The entire meal happens in your trusty skillet.
- Low-Carb and Gluten-Free: Perfect if you want something wholesome and filling that doesn’t feel heavy.
Ingredients You’ll Need
- Medium Raw Shrimp: The star of the show—choose peeled, deveined shrimp for easiest prep. Shrimp cook super quickly and soak up flavors beautifully.
- Olive Oil: Adds depth and helps get that ideal sear on your shrimp.
- Butter: Key to creating that luscious, silky sauce with max flavor.
- Italian Seasoning: For balanced, herby undertones that go perfectly with shrimp and butter.
- Garlic Cloves: Brings a bold, aromatic kick—don’t be shy!
- Red Pepper Flakes: Tiny dash adds just enough heat to wake up your tastebuds.
- Chicken Stock: Helps build a flavorful, rich sauce.
- Fresh Lemon Juice: For tangy brightness that balances the richness of butter.
- Chopped Parsley: Finishes everything with a fresh pop of color and taste.
- Zucchini: Spiralized into noodles (“zoodles”) for a veggie-packed, low-carb base.
- Salt and Pepper: For seasoning every layer of the dish.
- Hot Sauce: Adds an optional fiery edge—totally up to your taste!
Tip: Use fresh shrimp if you can, but thawed frozen shrimp work great. For the zoodles, a spiralizer is super handy, but pre-made zucchini noodles save even more time.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice Level: Craving more heat? Amp up the red pepper flakes or get heavy-handed with your favorite hot sauce.
- Protein Swap: If shrimp isn’t your thing, thinly sliced chicken breast or even tofu will work in a pinch.
- Noodles Swap: Not into zoodles? Use angel hair or linguine pasta (regular or gluten-free) for a heartier twist.
- Veggie Power: Toss in halved cherry tomatoes, baby spinach, or chopped bell peppers for extra color and nutrition.
- Cheesy Finish: A sprinkle of grated parmesan adds a lovely salty bite at the end.
How to Make Lemon Garlic Butter Shrimp with Zoodles
Step 1: Prep the Zoodles
Spiralize those zucchinis into beautiful, twirly noodles with a spiralizer. No spiralizer? No worries—store-bought zucchini noodles work like a charm.
Step 2: Sear the Shrimp
Heat olive oil and half of the butter in a large skillet over medium-high. When hot, arrange the shrimp in a single layer. Resist fussing with them! Let them sit undisturbed for a minute to get that golden sear. Sprinkle with salt and pepper.
Step 3: Add Flavor
Toss in minced garlic, Italian seasoning, and a dash of red pepper flakes. Stir and let everything mingle until the shrimp are opaque and just cooked through—this only takes a couple of minutes. Don’t overcook! Transfer shrimp to a plate to keep warm.
Step 4: Make the Sauce
In the same skillet, melt the rest of your butter, then add lemon juice, chicken stock, and hot sauce (if desired). Let it simmer and reduce for about 3-4 minutes, letting those flavors really build.
Step 5: Cook the Zoodles
Add zucchini noodles to the skillet, tossing thoroughly in the sauce. Cook just long enough to soften—about 2 minutes. You want them tender but still with a bit of bite.
Step 6: Bring It All Together
Return the shrimp to the skillet, tossing everything together until warmed through. Finish with a generous scatter of fresh parsley.
Pro Tips for Making the Recipe
- Don’t Overcook the Shrimp: They only need a minute or two. Pull them out the moment they turn pink and opaque.
- Sauce Consistency: If you like a thicker sauce, let it reduce a little longer before adding the zoodles.
- Batch Cooking: Making a double batch? Cook shrimp in batches so they don’t crowd the pan—this helps them sear, not steam.
- Zoodle Texture: Avoid soggy noodles by cooking zoodles briefly. Overcooking makes them watery.
How to Serve
This shrimp and zoodles dish is generously coated in velvety lemon-garlic butter sauce, making it perfect as a full meal in one pan. Serve straight from the skillet, topped with extra parsley or a squeeze of fresh lemon for even more zing. If you want to round it out, pair with a crisp green salad or serve alongside a slice of toasted, crusty bread to soak up every last drop of sauce (totally optional, but so worth it).
Tip: For a dinner party, plate in shallow bowls and garnish with lemon wedges and a pinch of extra chili flakes for a fancy touch.
Make Ahead and Storage
Storing Leftovers
Cool leftovers completely, then transfer to an airtight container. Store in the fridge for up to 2 days. Zucchini noodles release water as they sit, so don’t be surprised by a bit of extra liquid.
Freezing
Not recommended—zucchini noodles can become mushy and watery after freezing. If you must freeze, consider freezing just the cooked shrimp and sauce, making fresh zoodles when you’re ready to eat.
Reheating
Gently reheat in a skillet over medium heat, tossing occasionally. Drain any excess liquid from the zoodles if needed. The microwave works in a pinch, but be careful not to overcook the shrimp.
FAQs
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Can I use pre-cooked shrimp instead of raw shrimp?
You can! Just add them to the skillet for only a minute or so at the end to warm through. Pre-cooked shrimp can become rubbery if overdone, so keep it quick.
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Are there alternatives to zucchini noodles?
Absolutely—try spiralized yellow squash, sweet potato noodles, or even thinly shredded cabbage for a fun variation. Pasta lovers can swap in their favorite cooked noodles.
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Can I make this dairy-free?
Yes! Swap the butter for your preferred plant-based butter or a little extra olive oil. The sauce won’t be quite as silky but will still taste fantastic.
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How do I prevent the zoodles from getting watery?
Cook them quickly—just enough to heat through and soften slightly. If you notice a lot of moisture, drain the zoodles on paper towels before adding them to the skillet or give them a quick toss in a colander after cooking.
Final Thoughts
Whip up this Lemon Garlic Butter Shrimp with Zoodles when you want maximum flavor with minimum fuss. It’s vibrant, nourishing, and downright craveable—a weeknight dinner you’ll come back to again and again. Don’t be afraid to tweak it and make it yours. Grab a skillet, spiralize some zucchini, and dive into a plate full of zesty, garlicky goodness tonight—you deserve it!
Print
Lemon Garlic Butter Shrimp with Zoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
A flavorful and healthy weeknight dinner, Lemon Garlic Butter Shrimp with Zoodles features succulent shrimp sautéed in a zesty lemon-garlic butter sauce and served over fresh zucchini noodles. It’s a low-carb, quick, and satisfying meal packed with protein, fiber, and vibrant flavors, ready in under 30 minutes.
Ingredients
Shrimp
- 1 lb medium raw shrimp, peeled
- Salt and pepper, to taste
- Dash of red pepper flakes
Sauce
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 tsp Italian seasoning
- 1/4 cup chicken stock
- Juice from 1/2 a lemon
- Hot sauce, to taste
Zoodles & Garnish
- 4 zucchini
- 1/4 cup chopped parsley
Instructions
- Prepare Zoodles: Use a spiralizer to make zucchini noodles from 4 zucchini, or use pre-made zucchini noodles from the store. Set aside.
- Sear the Shrimp: Over medium-high heat, combine 1 tbsp olive oil and 2 tbsp butter in a large skillet. Once hot, add shrimp in a single layer. Season with salt and pepper. Let them cook undisturbed for 1 minute for a good sear.
- Add Seasoning: Sprinkle in the minced garlic, Italian seasoning, and a dash of red pepper flakes. Stir frequently and cook the shrimp until opaque and just cooked through, about 1-2 minutes. Promptly remove shrimp from skillet to a plate to prevent overcooking and keep warm.
- Make the Sauce: In the same skillet, melt remaining 2 tbsp butter. Stir in the lemon juice, chicken stock, and a dash of hot sauce. Simmer for 3-4 minutes, allowing the flavors to meld.
- Cook the Zoodles: Add zucchini noodles to the skillet with the sauce. Toss thoroughly and cook for 2 minutes, just until slightly softened but still crisp.
- Combine & Serve: Return shrimp to the skillet and toss to warm through. Serve immediately, garnished with freshly chopped parsley.
Notes
- Do not overcook shrimp; they cook quickly and become rubbery if overdone.
- Use pre-spiralized zucchini noodles for added convenience.
- Add extra red pepper flakes or hot sauce if you prefer more heat.
- This dish is also excellent with a sprinkle of grated Parmesan cheese, though this adds dairy.
- For a dairy-free option, substitute butter with extra olive oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 4g
- Sodium: 730mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 170mg
