Keto Garlic Butter Shrimp (Print View)

Sautéed shrimp in garlic butter atop tender zucchini noodles for a light, flavorful low-carb dish.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh lemon juice

→ Sauce & Seasoning

05 - 4 tablespoons unsalted butter
06 - 5 cloves garlic, minced
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 1/4 cup grated Parmesan cheese, optional

# Directions:

01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp and sauté for 2 to 3 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.
03 - In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 30 seconds, or until fragrant. Stir in red pepper flakes and lemon juice.
04 - Add zucchini noodles to the skillet and toss to combine. Cook for 2 to 3 minutes, just until noodles are tender but still have bite.
05 - Return shrimp to the skillet and toss everything together for 1 minute to heat through. Remove from heat, sprinkle with chopped parsley and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those nights when hunger strikes without warning.
  • The shrimp stays tender and succulent while the zucchini noodles soak up all that buttery garlic goodness.
  • You won't miss bread or rice once you taste how the sauce coats every strand of zucchini.
02 -
  • Don't overcrowd the pan when searing the shrimp or they'll steam instead of getting a golden crust, so work in batches if needed.
  • Zucchini noodles release water as they cook, which is why you cook them quickly at the end rather than sitting them in the sauce beforehand.
03 -
  • Buy shrimp frozen and thaw them yourself rather than buying pre-thawed, as you'll have better control over their quality and moisture content.
  • Have all your ingredients prepped and within arm's reach before you start cooking, since this comes together so quickly that there's no time to hunt for things mid-sear.
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