Ingredients:
For the Shrimp:
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup butter
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper, to taste
Red pepper flakes, to taste (optional for a spicy kick)
2 tablespoons fresh parsley, chopped
For the Zoodles:
4 medium zucchinis, spiralized
1 tablespoon olive oil
Salt and pepper, to taste
Instructions:
Prepare the Zoodles:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles (zoodles) and sauté for 2-3 minutes until just tender. Season with salt and pepper to taste. Be careful not to overcook them to avoid becoming mushy. Remove from the skillet and set aside.
Cook the Shrimp:
In the same skillet, heat another 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Increase the heat to medium-high, add the shrimp to the skillet, and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes until the shrimp are pink and opaque.
Make the Lemon Garlic Butter Sauce:
Reduce the heat to low and add the butter to the skillet with the shrimp. Once the butter has melted, stir in the lemon juice and lemon zest. Cook for another minute, allowing the flavors to meld together.
Combine and Serve:
Return the zoodles to the skillet with the shrimp and toss everything together to coat the zoodles in the lemon garlic butter sauce. Cook for an additional minute to reheat the zoodles if necessary.
Garnish with chopped fresh parsley before serving.
This Lemon Garlic Butter Shrimp with Zoodles is a deliciously satisfying keto-friendly dish that's packed with flavor but not carbs. The bright lemon and rich garlic butter sauce complement the shrimp beautifully, while the zoodles provide a perfect low-carb base for soaking up all that delicious sauce. Enjoy this dish for a healthy, quick, and flavorful meal any day of the week!