What’s for dinner? Well, how about a super simple and tasty meal in under 20 minutes? That’s right, it’s healthy and bursting with flavor. Lemon Garlic Butter Shrimp with Zoodles is the highlight for today and will become your family’s new favorite meal.
What are zoodles?
Zoodles are a fun way to incorporate more veggies into your dish and cut the carbs. This recipe is a healthier option than pasta and is even keto-friendly. You take zucchini and a spiral cutter to cut pieces of thin zucchini into pasta-like shapes. They do have a ton of flavor and hold up well in cooked dishes.
Since summer is here, a lot of us are looking to eat healthier to look good in all our summer vacay photos and those bathing suits just dying to come out of the closet. You won’t have to worry about having seconds or even thirds of the Lemon Garlic Butter Shrimp with Zoodles. Simple ingredients bring a bold flavor. It’s even a great dish to make in a larger amount and serve to a group of friends at a girl’s night or a family get-together.
What can I pair this recipe with?
If you want to keep the healthy train rolling, then a nice side salad or fresh steamed vegetables would go perfectly. Squeeze some fresh lemon on broccoli, or any greens for a full meal. A nice balance of healthy and hearty would be including some tasty buttery garlic bread.
Can it be served chilled?
You can certainly serve this chilled as shrimp is a staple appetizer hot or cold. We do recommend serving warm to ensure the butter and zoodles do not become too soggy.
Here is what you need to make your Lemon Garlic Butter Shrimp with Zoodles
1 lb. Medium raw shrimp peeled
1 tbsp. Olive oil
4 tbsp. Butter
1 tsp. Italian seasoning
4 Garlic cloves minced
Dash of red pepper flakes
¼ c. Chicken stock
Juice from ½ a lemon
¼. c . Chopped parsley
4 Zucchini
Salt and pepper to taste
Hot sauce
Let’s start cooking!
Using a spiralizer, make your own zucchini noodles. You can also purchase pre-made zucchini noodles in the produce department of most grocery stores.
Over medium-high heat, combine 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet.
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B)
Once heated, add the peeled raw shrimp in a single layer to the skillet. Let them sit for a full minute without moving them so that they can get a good sear. Top them with salt and pepper to taste.
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B)
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After a minute, toss in the minced garlic, Italian seasoning and red pepper flakes. Stir often until the shrimp are properly cooked. Do not overcook your shrimp, or they will become rubbery. Remove the shrimp to a plate and keep them warm.
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B)
C)
In the same skillet melt 2 tablespoons of butter, add the juice from half of a lemon, the chicken stock and some hot sauce. Simmer the mixture for 3-4 minutes.
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B)
C)
Add in the zucchini noodles, and cook for 2 minutes, tossing thoroughly in the sauce.
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B)
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Add the shrimp back into the skillet to warm them up, and then serve with fresh chopped parsley sprinkled on top.
ENJOY!
Lemon Garlic Butter Shrimp with Zoodles
A citrusy and garlic sauce coats your beautiful shrimp and zucchini noodles for an easy and tasty dinner.
Ingredients
- 1 lb. Medium raw shrimp peeled
- 1 tbsp. Olive oil
- 4 tbsp. Butter
- 1 tsp. Italian seasoning
- 4 Garlic cloves minced
- Dash of red pepper flakes
- ¼ c. Chicken stock
- Juice from ½ a lemon
- ¼. c . Chopped parsley
- 4 Zucchini
- Salt and pepper to taste
- Hot sauce
Instructions
- Using a spiralizer, make your own zucchini noodles. You can also purchase pre-made zucchini noodles in the produce department of most grocery stores.
- Over medium-high heat, combine 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet.
- Once heated, add the peeled raw shrimp in a single layer to the skillet. Let them sit for a full minute without moving them, so that they can get a good sear. Top them with salt and pepper to taste.
- After a minute, toss in the minced garlic, Italian seasoning and red pepper flakes. Stir often until the shrimp are properly cooked. Do not overcook your shrimp, or they will become rubbery. Remove the shrimp to a plate and keep them warm.
- In the same skillet melt 2 tablespoons of butter, add the juice from half of a lemon, the chicken stock and some hot sauce. Simmer the mixture for 3-4 minutes.
- Add in the zucchini noodles, and cook for 2 minutes, tossing thoroughly in the sauce.
- Add the shrimp back into the skillet to warm them up, and then serve with fresh chopped parsley sprinkled on top.
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