Zucchini Noodles Stir-Fry with Garlic Butter Shrimp

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

Tender shrimp sautéed in garlic butter tossed with fresh zucchini noodles for a quick and flavorful low-carb keto stir-fry. This Asian Fusion-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 350 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.

Ingredients

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

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Instructions

1. Step 1: In a large skillet over medium heat, melt 3 tbsp unsalted butter until foaming. Add 3 cloves finely minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
2. Step 2: Add 12 peeled and deveined large shrimp to the skillet, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
3. Step 3: Remove shrimp to a plate, add 2 spiralized medium zucchinis to the skillet, and toss in the garlic butter for 2 minutes until zucchini noodles soften but remain slightly firm.
4. Step 4: Return shrimp to the skillet, toss everything together with 2 tbsp chopped fresh parsley, and cook for another minute to combine flavors. Serve immediately.