Keto Lemon Garlic Butter Shrimp Zoodles

If you love shrimp, you’re going to really enjoy this one. I’m sharing my recipe for keto lemon garlic butter shrimp zoodles, and it’s become a regular in my meal rotation.

It’s one of those meals that looks and tastes like something fancy, but it’s actually super simple to throw together. We’re talking about 20 minutes from start to finish.

The garlic butter sauce with a squeeze of lemon is what makes this dish so good. It brings everything together in the best way.

And since we’re using zucchini noodles instead of pasta, the whole thing stays low carb and keto friendly. You get all the comfort of a pasta dinner without the extra carbs.

I’ll show you exactly how I make this so it turns out perfect every time.

Why You’ll Love This Recipe

Ready in Under 20 Minutes – This entire dish comes together so fast that it is perfect for busy weeknight dinners.

Tastes Like a Restaurant Dish – The lemon garlic butter sauce is so rich and savory that you will not believe it is keto friendly.

Incredibly Low Carb – Zoodles replace pasta perfectly here, keeping the carb count super low without sacrificing that satisfying noodle texture.

Recipe Ingredients

• 1.5 lb Large Shrimp, peeled and deveined
• 4 medium Zucchini, spiralized
• 6 tbsp Butter
• 2 tbsp Olive Oil
• 6 cloves Garlic, minced
• 1 tsp Red Pepper Flakes
• 1/3 cup Chicken Broth
• 3 tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 3 tbsp Chopped Fresh Parsley

How To Make

Step 1

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper.

Step 2

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just opaque. Transfer to a plate.

Step 3

Reduce heat to medium and add remaining 4 tbsp butter, garlic, and red pepper flakes. Cook 1 minute until fragrant.

Step 4

Pour in chicken broth and lemon juice, then simmer 2 minutes to reduce slightly.

Step 5

Add the zucchini noodles and toss with tongs for 2-3 minutes until just tender but still with a slight bite. Do not overcook.

Step 6

Return shrimp to the pan along with lemon zest, parmesan, and remaining salt and pepper. Toss everything together until coated.

Step 7

Sprinkle with parsley and serve immediately so the zoodles stay crisp.

Tips

Dry Your Shrimp Really Well

Before you season the shrimp, lay them out on a paper towel and press another paper towel on top. You want them as dry as possible before they hit the pan.

Wet shrimp will steam instead of searing, and you’ll miss out on that golden color and slightly crispy edge. That sear is what gives the shrimp so much flavor in this dish.

I’ve found that letting them sit on the paper towel for about 5 minutes while you prep other ingredients works perfectly.

Cook the Shrimp in Batches if Needed

The recipe says to cook shrimp in a single layer, and this is the part that really matters. If you crowd the pan, the shrimp release moisture and start steaming instead of getting that nice sear.

With 1.5 pounds of shrimp, you’ll probably need to do two batches depending on your skillet size. It only takes a couple of minutes per batch, so it’s worth the extra effort.

Pull them out when they’re just barely pink and slightly opaque. They’ll finish cooking when you toss them back in at the end.

Salt Your Zoodles Ahead of Time

Zucchini noodles hold a lot of water, and if you skip this step you can end up with a watery sauce at the bottom of your plate. I recommend salting the spiralized zucchini lightly and letting it sit in a colander for about 15-20 minutes before cooking.

After they sit, squeeze them gently with a clean towel or paper towels to get that extra moisture out. You’ll be surprised how much liquid comes out.

This one step is the difference between a crisp, well-coated zoodle and a soggy, diluted mess that waters down your lemon garlic butter sauce.

More Recipes

• Keto Chicken Alfredo with Zoodles
• Keto Garlic Butter Shrimp Skillet
• Keto Zucchini Lasagna
• Keto Creamy Garlic Tuscan Chicken
• Keto Zucchini Parmesan Crisps

Frequently Asked Questions

How do I keep the zoodles from getting watery and soggy?

The biggest trick is to not overcook them. Two to three minutes in the pan is really all they need. You want them just tender with a slight bite, kind of like al dente pasta.

You can also salt the spiralized zucchini and let it sit on paper towels for about 10-15 minutes before cooking. This draws out a lot of the extra moisture so your dish stays nice and saucy instead of turning into a puddle on the plate.