Keto Garlic Butter Shrimp with Zucchini Noodles
Indulge in succulent garlic butter shrimp served over a bed of tender zucchini noodles for a satisfying and low-carb keto dinner.
20 min
Prep
25 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
8g carbs
32g fat
Ingredients
For 4 servings
- 1 pound shrimp
- 6 tablespoon butter
- 4 clove garlic
- 2 tablespoon lemon juice
- 2 tablespoon parsley
- 4 zucchini
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon red pepper flakes
Instructions
- 1
Peel and devein the shrimp, then rinse under cold water; pat dry with paper towels.
- 2
Spiralize the zucchinis into noodles using a spiralizer, then set aside.
- 3
Mince the garlic cloves and chop the parsley.
- 4
In a large skillet, heat 4 tablespoons of butter over medium heat until melted.
- 5
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- 6
Add the shrimp to the skillet, cooking for 3-4 minutes on each side until pink and opaque.
- 7
Stir in the lemon juice, chopped parsley, salt, black pepper, and red pepper flakes. Cook for another 1-2 minutes, then transfer shrimp to a plate.
- 8
In the same skillet, add remaining 2 tablespoons of butter and olive oil over medium-high heat.
- 9
Add the zucchini noodles and toss gently to coat in the garlic butter sauce.
- 10
Cook the zucchini noodles for 3-4 minutes until just tender but still crisp.
- 11
Return the shrimp to the skillet, mix gently to combine with the noodles, and heat through for 1-2 minutes.
- 12
Serve immediately, garnished with additional parsley if desired.
Cook it this week.
NeatEat plans Keto Garlic Butter Shrimp with Zucchini Noodles — and the rest of your week — around your budget, groceries included.