Garlic Butter Shrimp with Zucchini Noodles

This garlic butter shrimp zucchini noodles recipe is the weeknight dinner you’ve been looking for — a low-carb, flavor-packed meal that delivers an impressive 28 grams of protein per serving without weighing you down. Light enough to feel clean, satisfying enough to actually keep you full, it’s proof that healthy eating doesn’t have to mean boring eating.

Why You’ll Love This Recipe

Ready in under 20 minutes from start to finish — faster than ordering takeout and infinitely better for your macros.
Each serving packs approximately 28 grams of protein from the shrimp alone, making this a powerhouse meal for muscle recovery and satiety.
The garlic butter sauce is rich, savory, and coats every strand of zucchini noodle so you never feel like you’re « eating healthy » — you just feel satisfied.
Components store separately and reheat beautifully, so you can batch-prep this on Sunday and have lunches sorted for half the week.

Ingredients

1.5 lbs large shrimp (peeled and deveined, fresh or thawed from frozen — 16/20 count works best)
4 medium zucchini (spiralized into noodles, or use store-bought zucchini noodles for convenience)
4 tablespoons unsalted butter (divided — quality matters here, use European-style if you have it)
6 cloves garlic (minced — about 2 tablespoons, don’t be shy)
1/4 teaspoon red pepper flakes (adjust to your heat preference)
1/2 cup low-sodium chicken broth (creates the silky sauce base)
2 tablespoons fresh lemon juice (brightens the whole dish)
1 teaspoon lemon zest (optional but worth it)
1/4 cup fresh parsley (roughly chopped, for finishing)
Salt and black pepper to taste
1 tablespoon olive oil (for the pan)

Serves 4 | Prep: 10 min | Cook: 10 min

How to Make Garlic Butter Shrimp with Zucchini Noodles

Prep your zucchini noodles first. If you’re spiralizing fresh zucchini, place the noodles in a colander, toss with a pinch of salt, and let them sit for 5 minutes to draw out excess moisture. Pat dry with paper towels — this step prevents a watery sauce and is worth the extra minute.
Pat the shrimp completely dry with paper towels and season both sides generously with salt and pepper. Dry shrimp sear rather than steam, which means better flavor and that gorgeous golden exterior.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foamy, add the shrimp in a single layer — don’t crowd the pan, work in batches if needed. Cook 1 to 2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside.
Reduce heat to medium and add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and red pepper flakes. Sauté for 60 to 90 seconds, stirring frequently, until fragrant but not browned — burnt garlic will turn bitter and ruin the sauce.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes until slightly reduced and glossy. Stir in the lemon zest if using.