Garlic Butter Shrimp with Zucchini Noodles
Rated 5.0 stars by 1 users
Prep Time
15 minutes
Cook Time
10 minutes
This dish is not only keto-friendly but also delicious and satisfying. The zucchini noodles provide a low-carb alternative to traditional pasta, and the garlic butter shrimp adds a burst of flavor. Adjust the seasonings as per your preference, and you can also add other keto-friendly vegetables or toppings as desired.
Ingredients
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1 lb large shrimp, peeled and deveined
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3 cloves garlic, minced
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2 tbsp unsalted butter
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Salt and pepper, to taste
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1/4 tsp red pepper flakes (optional for a little heat)
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1 tbsp fresh lemon juice
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1 tbsp fresh parsley, chopped
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4 medium zucchinis
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2 tbsp olive oil
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Salt and pepper, to taste
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1/4 cup grated Parmesan cheese (optional)
Shrimp
Zucchini Noodles
Directions
Prepare the Zucchini Noodles
Wash the zucchinis and cut off the ends.
Using a spiralizer, turn the zucchinis into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons. Set the zucchini noodles aside.
Cook the Shrimp:
In a large skillet over medium heat, melt the butter.
Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet in a single layer, making sure they do not overlap.
Cook the shrimp for 1-2 minutes on each side or until they turn pink. Season with salt, pepper, and lemon juice.
Once cooked, transfer the shrimp to a plate and set aside.
Cook the Zucchini Noodles
In the same skillet, add the olive oil and heat over medium-high heat.
Add the zucchini noodles and sauté for 2-3 minutes. You want the noodles to be slightly tender but not mushy. Season with salt and pepper.
If you're using Parmesan cheese, sprinkle it over the noodles and toss to combine.
Combine and Serve
Return the cooked shrimp to the skillet and toss to combine with the zucchini noodles.
Garnish with fresh parsley.
Serve immediately and enjoy!
