Description
This Lemon Garlic Butter Shrimp with Zucchini Noodles is a quick and healthy low-carb dinner packed with flavor, perfect for those looking for a light yet satisfying meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 3 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, just until slightly softened. Remove from the skillet and set aside.
- In the same skillet, melt the butter and remaining olive oil. Add the garlic and sauté for 1-2 minutes until fragrant.
- Stir in the shrimp, lemon juice, lemon zest, oregano, and red pepper flakes (if using). Cook the shrimp for 2-3 minutes per side until they turn pink and opaque.
- Return the zucchini noodles to the skillet and toss to combine with the shrimp and sauce. Season with salt and pepper.
- Garnish with fresh parsley and serve with lemon wedges for extra zing.
Notes
- You can substitute zucchini noodles with spaghetti squash for another low-carb option.
- For extra creaminess, add a tablespoon of heavy cream or coconut milk to the sauce.
- Make sure not to overcook the zucchini noodles to keep them from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 190mg