Lemon-Garlic Butter Shrimp with Zucchini Noodles

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender shrimp sautéed in a zesty lemon-garlic butter sauce served over fresh zucchini noodles for a light, low-carb meal. This Mediterranean-inspired meal-prep recipe (low carb), ready in about 20 minutes, pairs large shrimp, zucchini, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb peeled and deveined large shrimp
• 4 medium, spiralized into noodles zucchini
• 3 tbsp unsalted butter
• 4 minced garlic cloves
• 2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-high heat until butter is melted and foaming.
2. Step 2: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 lb peeled and deveined shrimp, seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooking for 2 minutes per side until pink and opaque.
4. Step 4: Remove shrimp from skillet and set aside. Add 4 medium spiralized zucchini noodles to the skillet, tossing for 2-3 minutes until just tender.
5. Step 5: Return shrimp to the skillet, drizzle with 2 tbsp fresh lemon juice, and sprinkle 2 tbsp chopped fresh parsley. Toss gently to combine and serve immediately.