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Overhead view of Garlic Shrimp Zucchini Noodles in white bowls on a black background.
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5 from 8 votes

Garlic Shrimp Zucchini Noodles (Easy Keto Recipe)

This Shrimp Zucchini Noodles recipe is keto, low-carb and gluten-free. An easy and healthy recipe that is ready in 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main
Cuisine: American
Keyword: Garlic Shrimp Zucchini Noodles, Zucchini Noodles with Shrimp
Servings: 4 servings
Calories: 214calories
Author: Alia Kay

Ingredients

  • 2 medium zucchinis
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound large wild-caught shrimp, shelled and deveined
  • Pinch of salt
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • Spiralize the zucchini using a spiralizer and set aside. Alternatively, you can use a julienne peeler to cut the zucchini into noodles.
  • Heat olive oil and butter in a large nonstick frying pan over medium heat.
  • Add garlic and chili flakes. Cook for 1 minute until fragrant.
  • Add shrimp and a pinch of salt. Cook for 2-3 minutes until shrimp is pink and opaque.
  • Turn off heat. Stir in the lemon juice. Add zucchini noodles and toss to combine.

Notes

  1. Be careful not to overcook your zoodles, because they can get a bit mushy. Remember to turn off the heat before adding the zoodles to the pan and then just toss with tongs to combine.
  2. For best results, I recommend using wild-caught, sustainably-harvested shrimp in this recipe.
  3. Leftovers can be stored in the fridge in an airtight container for up to two days or in the freezer for up to three months.

Nutrition

Calories: 214calories | Carbohydrates: 3g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 300mg | Sodium: 941mg | Potassium: 346mg | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 24.1mg | Calcium: 183mg | Iron: 2.8mg