How to Make the Best Lemon Garlic Butter Shrimp (Low Carb)

INTRODUCTION:

Lemon Garlic Butter Shrimp with Zucchini Noodles (Zoodles) – Simply Divine! This easy shrimp recipe paired with healthy and nutritious zucchini noodles (zoodles) creates a delightful dinner option. The tantalizing aroma and taste of the lemon garlic butter sauce are simply unmatched! Not only is this shrimp dish delicious, but it's also low carb, paleo, keto, and gluten-free. Whether for a light lunch, dinner, or meal prep, savor these delectable shrimps anytime! Lets dive in and learn how to whip up this mouthwatering lemon garlic butter shrimp and zoodles that will be sure to also become a staple in your own kitchen!

WHY WE LOVE THIS RECIPE:

We absolutely adore this recipe for lemon garlic butter shrimp with zucchini noodles, and we're sure your kids will too! It's like the perfect 20-minute meal dream come true. These juicy and flavorful shrimps not only make a quick weeknight dinner but also a fantastic option for meal prep. The shrimp cook up in just minutes, and let's not forget about that amazing lemon garlic butter sauce – it's so tasty, you'll be tempted to drink it right from the spoon! Plus, kids will love the fun twist of using zucchini noodles instead of regular pasta – it's like having noodles made from veggies!

INGREDIENTS:

• 1 pound (450g) raw medium shrimp, peeled and deveined
• 4 medium zucchini (frozen zoodles are also a good option)
• 1 tablespoon olive oil
• 4 tablespoons softened butter, or ghee, divided
• 4 garlic cloves, finely chopped OR 1 teaspoon of garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• Pinch of red pepper flakes
• Juice of 1/2 fresh lemon
• 1/4 cup (60ml) chicken or vegetable stock (or white wine)
• Salt and fresh cracked pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish

OPTIONAL:

• Hot sauce of your choice, to taste

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 250
• Total Fat: 3g
• Saturated Fat 8.73g
• Cholesterol: 179.62 mg
• Sodium: 729.65 mg
• Total Carbohydrates: 3.82g
• Dietary Fiber: 0.48 g
• Sugars:  0.65 g
• Protein: 17:45 g
• Potassium: 217.36 mg

* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.

INSTRUCTIONS:

1. First, wash the zucchini and cut off the ends. Then, you can make the zucchini into noodles using a spiralizer or a peeler that cuts thin strips. Put the noodles aside for later.
2. Next, put 1 tablespoon of oil and 2 tablespoons of butter in a frying pan on the stove. Turn the heat to medium-high. Put the shrimp in the pan in one layer and sprinkle some salt and pepper on them. Let them cook for one minute without moving them so they get a little brown on the bottom.
3. After that, add some chopped garlic, Italian seasoning, onion powder, and red pepper flakes to the pan with the shrimp. Then, stir everything together and cook for another minute or two until the shrimp are cooked on both sides. When they're done, take them out of the pan and put them on a plate.
4. Now, in the same pan you cooked the shrimp in, add the rest of the butter, lemon juice, the cooking wine, chicken or vegetable stock, and some hot sauce if you like things spicy. Let it all simmer for 2-3 minutes, stirring it often.
5. Now, put the zucchini noodles into the pan with the sauce. Cook them for about 2 minutes until they're done. Keep stirring them so they cook evenly. If the sauce is too watery, let it cook a little longer until it gets thicker. *If using frozen noodles; follow the cooking instructions on the bag and add to the cooked shrimp at the end.
6. After that, put the grilled shrimp back into the pan with the noodles and sauce. Stir everything together for one more minute.
7. Finally, it's time to eat! Serve your shrimp and zucchini noodles right away. You can add some slices of lemon, extra parsley, and pepper on top for extra flavor. Enjoy your meal!

SHARE YOUR EXPERIENCE:

We'd love to hear about your experience with this recipe! Share your thoughts and photos in the comments below or tag us on social media @cherryandcoenterprise. Happy cooking!

FAQs:

HOW LONG CAN YOU STORE LEFTOVER SHRIMP AND ZUCCHINI?

You can store the shrimp and zucchini noodles in an airtight container, in your fridge for up to 3 days. When reheating, add a few drops of water to loosen up the garlic butter sauce.

TIPS FOR SELECTING SHRIMP:

• Opt for extra-large or jumbo shrimp, typically labeled as size 16-20. They're big and full of flavor!
• Save time by buying shrimp that's already deveined, shelled, and cleaned.
• While frozen shrimp works fine for this recipe, aim for wild-caught shrimp whenever feasible. Fresh wild-caught shrimp usually offers superior flavor. When thawing frozen shrimp, place them in cold water and change the water regularly.

TIPS FOR MAKING LEMON GARLIC BUTTER SHRIMP:

• This shrimp recipe cooks really quickly, so make sure not to cook it for too long. Overcooked shrimp can become rubbery and tough, which isn't tasty. Keep an eye on the shrimp while cooking and have all your ingredients ready to use when you start cooking.
• You can use all butter if you want, but we think a mix of butter and oil gives the shrimp a better flavour.
• If you prefer a richer flavor in your sauce, we recommend using cooking white wine instead of stock to deglaze the pan and create the sauce. We personally love using a mixture of them together.
• We like to leave the tails off the shrimp because my kids are picky, but you can use shrimp with the tails on or off, depending on your preference.
• Sometimes, when you cook zucchini noodles, they release some water. To prevent this, you can sprinkle the zucchini pasta with salt and let it sit in a colander while you're getting the shrimp ready. Press the noodles gently with your hands to get rid of the extra water. After that, rinse and drain them well before putting them in the pan.
• If your zucchini noodles still release a lot of water, you can take them out of the skillet for a bit. Let the sauce in the skillet cook down to reduce its liquid. Then, you can add the zucchini noodles back into the pan.

Author: Nicola Ware  Course: Dinner  Cuisine: Seafood  Keywords: main dish, shrimp, zucchini, zoodles