Keto garlic butter shrimp (Printable)

Shrimp sautéed in garlic butter paired with tender zucchini noodles for a quick, flavorful dish.

# What you'll need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

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

→ Sauce & Seasoning

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

→ Garnish

10 - 1/4 cup grated Parmesan cheese, optional

# Method:

01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat 2 tbsp 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 butter and minced garlic. Sauté for 30 seconds, or until fragrant.
04 - Stir in red pepper flakes if using and lemon juice.
05 - 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.
06 - Return shrimp to the skillet and toss everything together for 1 minute to heat through.
07 - Remove from heat, sprinkle with chopped parsley and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The shrimp cooks so fast you'll have dinner on the table before you can second-guess your food choices.
  • That golden garlic butter is basically liquid comfort, turning humble zucchini noodles into something you'd actually crave.
  • It tastes fancy enough to impress someone, but simple enough that you won't stress in the kitchen.
02 -
  • Don't overcrowd the pan when searing shrimp—they need space to brown, and if you pile them on top of each other they'll steam instead of sear, which sounds small but completely changes the texture.
  • Zucchini noodles release water as they cook, so if you're making this for a group or want to get ahead, spiralize them right before serving and don't let them sit in the sauce or it'll become watery.
03 -
  • Buy shrimp from a fishmonger if you can rather than frozen bags—they cook more evenly and taste brighter, and the person behind the counter can tell you when they arrived.
  • Keep a lemon on the counter the entire time you're cooking this dish; the brightness of fresh juice makes everything taste like you planned it that way, even if you're winging it completely.
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