Zucchini Noodles Stir-Fried with Garlic Butter Shrimp

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 drafted and published.

Tender shrimp sautéed in garlic butter paired with light zucchini noodles for a flavorful, low-carb keto meal. This Mediterranean-inspired keto 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 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 Mediterranean cuisine 320 cal/serving

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Ingredients

12 pieces, peeled and deveined large shrimp
2 medium, spiralized into noodles zucchini
3 tbsp unsalted butter
4 cloves, minced garlic
1/4 tsp red pepper flakes
1 tbsp freshly squeezed lemon juice
1/2 tsp, divided salt
1/4 tsp, divided black pepper
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 1 tbsp unsalted butter in a large skillet over medium-high heat until melted and hot. Add 12 peeled and deveined large shrimp seasoned with 1/4 tsp salt and 1/8 tsp black pepper. Sauté for 2 minutes per side until shrimp are pink and opaque, then transfer to a plate.
Step 2: In the same skillet, add remaining 2 tbsp butter and 4 minced garlic cloves, cooking over medium heat for 1 minute until fragrant but not browned. Stir in 1/4 tsp red pepper flakes.
Step 3: Add 2 spiralized medium zucchinis (zoodles) and sauté gently for 2-3 minutes until just tender but still crisp. Season with 1/4 tsp salt and 1/8 tsp black pepper.
Step 4: Return shrimp to the skillet, drizzle with 1 tbsp freshly squeezed lemon juice, and toss everything together for 1 minute to combine and heat through.
Step 5: Serve hot garnished with 2 tbsp chopped fresh parsley.