Lemon-Herb Baked Shrimp with Zucchini Noodles
Bright, zesty shrimp cooked in a garlic-herb butter sauce over a bed of spiralized zucchini, ready in 20 minutes. This mediterranean-inspired keto ready in about 20 minutes pairs shrimp, medium zucchini, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 8 oz shrimp
- 2 medium zucchini
- 2 tbsp butter
- 1 tbsp lemon juice
- 2 tbsp fresh parsley
- 1 clove garlic
- 1/2 tsp dill
- 1 tsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Spiralize zucchini into noodles and pat dry with paper towels. Heat olive oil in a skillet over medium heat, add zucchini noodles, and cook for 3 minutes until tender but still firm, then set aside.
- Step 2: Melt butter in a separate skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, then stir in lemon juice, dill, salt, and pepper.
- Step 3: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, stirring occasionally.
- Step 4: Remove skillet from heat, stir in chopped parsley, then toss with zucchini noodles until evenly distributed and heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Baked Shrimp with Zucchini Noodles take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Baked Shrimp with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Lemon-Herb Baked Shrimp with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Baked Shrimp with Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Herb Baked Shrimp with Zucchini Noodles?
Mediterranean keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many keto recipes and this is hands down the best.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Simple and delicious.
