Dinner

Keto Garlic Butter Shrimp with Zucchini Noodles Recipe

ByLila Prescott April 7, 2026April 7, 2026

Introduction

This Keto Garlic Butter Shrimp with Zucchini Noodles is a quick and flavorful low-carb dish perfect for a light dinner. Juicy shrimp are cooked in a rich garlic butter sauce and served over fresh, tender zucchini noodles for a satisfying meal.

A white round plate holds a dish with three main layers. The bottom layer is a bed of green and light green spiralized zucchini noodles, arranged loosely in a circular shape covering the plate. On top of this is a layer of ten grilled shrimp, evenly spread out in a circular pattern, showing their orange-pink grilled color with some char marks and garnished with chopped green herbs. To the side of the shrimp and zucchini, there are four thin lemon slices arranged in a small stack, adding a bright yellow color contrast. The food is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini

1 tablespoon olive oil
4 tablespoons softened butter or ghee, divided

4 garlic cloves, finely chopped
1 teaspoon Italian seasoning

Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)

Hot sauce of your choice, to taste
Salt and fresh cracked pepper, to taste
1/4 cup chopped fresh parsley for garnish

Instructions

Step 1: Wash and trim the zucchini, then spiralize or julienne them into noodles. Set aside.
Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 1 minute without stirring.
Step 3: Add the garlic, Italian seasoning, and red pepper flakes to the skillet. Stir and cook the shrimp for another 1–2 minutes, then transfer the shrimp to a plate.

Step 4: In the same pan, add the remaining 2 tablespoons of butter, lemon juice, stock (or white wine), and hot sauce. Simmer for 2–3 minutes, stirring regularly.
Step 5: Stir in the zucchini noodles and cook for about 2 minutes, allowing the sauce to reduce slightly.
Step 6: Return the shrimp to the pan, stir for a minute, then remove from heat. Garnish with fresh parsley and serve immediately. Enjoy!

Tips & Variations

For firmer noodles, avoid overcooking the zucchini to keep a nice bite and prevent sogginess.
Substitute shrimp with scallops or chicken for a different protein option.
Add a sprinkle of Parmesan cheese for extra richness if not strictly dairy-free.

Adjust red pepper flakes and hot sauce to your preferred level of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the zucchini noodles from becoming mushy. Avoid microwaving for best texture.