This Garlic Butter Shrimp Skillet with Zucchini Noodles is my go-to when I need a fast, satisfying dinner that doesn't weigh me down. It's packed with protein and veggies, and the garlic butter sauce is ridiculously good.
Advertisements1
I've tested this recipe with both fresh and frozen shrimp, and it works beautifully either way. The key is not to overcook the shrimp – they go from perfectly tender to rubbery in about 30 seconds, so keep a close eye.
If you're new to spiralizing, don't worry – it's easier than you think. And if you don't have a spiralizer, you can use a vegetable peeler to make wide ribbons instead.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) large shrimp, peeled and deveined
Use fresh or frozen (thawed). If using frozen, pat dry before cooking to ensure a good sear.
3 medium zucchini (about 1.5 lbs / 680g total)
Spiralized into noodles. If you don't have a spiralizer, use a vegetable peeler to make ribbons.
4 tablespoons (56g) unsalted butter
Use salted butter if that's what you have, just reduce added salt later.
4 cloves garlic, minced
Fresh garlic is best; avoid pre-minced for the most flavor.
1/2 teaspoon red pepper flakes (optional)
Adjust to taste – add more for extra heat or omit for a milder version.
1/2 teaspoon salt, plus more to taste
Use kosher salt for better control; adjust to your preference.
1/4 teaspoon black pepper
Freshly ground is best, but pre-ground works too.
2 tablespoons fresh lemon juice
About half a lemon. Use fresh for the brightest flavor.
2 tablespoons chopped fresh parsley
For garnish; you can also use chives or basil.
Tips & Tricks
- Pat the shrimp completely dry before cooking – moisture prevents browning and makes them steam instead of sear.
- Don't overcrowd the skillet. If your pan is small, cook the shrimp in two batches to get a nice golden crust.
- Zucchini noodles release water quickly. After spiralizing, sprinkle with a little salt and let sit for 10 minutes, then squeeze out excess moisture to avoid a watery sauce.
- If you prefer a saucier dish, add a splash of chicken or vegetable broth along with the lemon juice.
Pro Tips
Step-by-Step Instructions
1. Spiralize the zucchini
Trim the ends of the zucchini and spiralize using a spiralizer with the medium noodle blade. If using a peeler, make long ribbons. Place noodles in a colander, sprinkle with a pinch of salt, and let drain while you prepare the shrimp.
2. Season the shrimp
Pat the shrimp dry with paper towels. Season with 1/4 teaspoon salt and the black pepper. Toss to coat.
3. Melt butter and cook garlic
In a large skillet over medium heat (350°F / 175°C), melt the butter. Add the garlic and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly to avoid burning.
4. Sear the shrimp
Increase heat to medium-high (400°F / 200°C). Add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque, and the internal temperature reaches 145°F (63°C). Remove shrimp to a plate.
5. Add zucchini noodles
Squeeze excess moisture from the zucchini noodles (if you salted them). Add them to the skillet with the remaining butter and garlic. Toss to coat and cook for 2 minutes, just until heated through and slightly tender but still crisp.
6. Return shrimp and season
Return the shrimp to the skillet. Add the lemon juice and remaining 1/4 teaspoon salt. Toss everything together for 1 minute to combine and reheat the shrimp.
7. Garnish and serve
Remove from heat. Sprinkle with fresh parsley. Serve immediately, with extra lemon wedges if desired.
Delicious Variations
Add cherry tomatoes
Toss in 1 cup of halved cherry tomatoes with the zucchini for extra color and sweetness.
Make it creamy
Stir in 2 tablespoons of cream cheese or heavy cream at the end for a richer sauce.
Swap the protein
Use chicken breast strips (cook longer) or scallops for a different seafood twist.
How to Store Garlic Butter Shrimp Skillet with Zucchini Noodles
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days. The zucchini will release water, so it's best to reheat gently.
Freezer
Not recommended – zucchini noodles become mushy when frozen and thawed.
Reheating
Reheat in a skillet over medium heat for 2-3 minutes, just until warmed through. Avoid microwaving as it makes the shrimp rubbery.
Frequently Asked Questions
Q: Can I use frozen shrimp?
Yes, thaw them overnight in the fridge or under cold running water, then pat dry before cooking.
Q: How do I make zucchini noodles without a spiralizer?
Use a vegetable peeler to create long ribbons, or cut the zucchini into thin strips with a knife.
Q: Can I use regular pasta instead of zucchini noodles?
Absolutely – cook 8 oz of spaghetti or linguine according to package directions and toss with the shrimp and sauce.
Q: How do I know when the shrimp are done?
They turn pink and opaque, and the internal temperature reaches 145°F (63°C). Be careful not to overcook.
Q: What can I use instead of butter?
Use olive oil or ghee for a dairy-free version. Olive oil will change the flavor slightly but still works.
Try this garlic butter shrimp skillet tonight and let me know how it turns out in the comments below! If you love quick weeknight dinners, this will become a staple.
Garlic Butter Shrimp Skillet with Zucchini Noodles
Juicy shrimp and spiralized zucchini in a rich garlic butter sauce – a low-carb dinner ready in 20 minutes.
🧂 Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 3 medium zucchini (about 1.5 lbs / 680g total)
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
📋 Instructions
- 1Spiralize the zucchini — Trim the ends of the zucchini and spiralize using a spiralizer with the medium noodle blade. If using a peeler, make long ribbons. Place noodles in a colander, sprinkle with a pinch of salt, and let drain while you prepare the shrimp.
- 2Season the shrimp — Pat the shrimp dry with paper towels. Season with 1/4 teaspoon salt and the black pepper. Toss to coat.
- 3Melt butter and cook garlic — In a large skillet over medium heat (350°F / 175°C), melt the butter. Add the garlic and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly to avoid burning.
- 4Sear the shrimp — Increase heat to medium-high (400°F / 200°C). Add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque, and the internal temperature reaches 145°F (63°C). Remove shrimp to a plate.
- 5Add zucchini noodles — Squeeze excess moisture from the zucchini noodles (if you salted them). Add them to the skillet with the remaining butter and garlic. Toss to coat and cook for 2 minutes, just until heated through and slightly tender but still crisp.
- 6Return shrimp and season — Return the shrimp to the skillet. Add the lemon juice and remaining 1/4 teaspoon salt. Toss everything together for 1 minute to combine and reheat the shrimp.
- 7Garnish and serve — Remove from heat. Sprinkle with fresh parsley. Serve immediately, with extra lemon wedges if desired.
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.
