Stir-Fried Garlic Butter Shrimp with Zucchini Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp sautéed in garlic butter served over spiralized zucchini noodles for a quick keto stir-fry. This Asian Fusion-inspired keto recipe (low carb), ready in about 20 minutes, pairs large shrimp, zucchini noodles, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 10 min Cook: 10 min Serves 2 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 8 oz peeled and deveined large shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque.
  3. Step 3: Remove shrimp from the skillet and set aside. In the same skillet, add 2 cups zucchini noodles and sauté for 2-3 minutes until just tender but still firm.
  4. Step 4: Return the cooked shrimp to the skillet, add 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, tossing everything together to coat and warm through for 1 minute.
  5. Step 5: Serve immediately, garnished with extra parsley if desired.

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