This Garlic Butter Shrimp Skillet with Zucchini Noodles is my go-to when I need a delicious dinner fast. It's packed with flavor, comes together in just 20 minutes, and feels fancy enough for a weekend but easy enough for a busy weeknight.
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The key is using large, juicy shrimp and cooking them quickly in a sizzling garlic butter sauce. The zucchini noodles soak up all that amazing flavor, making every bite light yet satisfying. Plus, it's naturally low-carb and gluten-free, so it fits many dietary lifestyles.
Whether you're a seasoned cook or just starting out, this one-pan meal is foolproof. Let's get started!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) large shrimp, peeled and deveined
Use fresh or frozen (thawed) shrimp. If frozen, buy pre-peeled to save time. For extra flavor, pat dry before cooking.
4 medium zucchini (about 2 lbs / 900g total)
Spiralize into noodles, or use a vegetable peeler to make ribbons. If you don't have a spiralizer, buy pre-packaged zucchini noodles.
3 tbsp (42g) unsalted butter
Use salted butter if you prefer, but adjust salt in recipe. For a dairy-free option, use ghee or olive oil.
4 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 tsp garlic powder, but fresh adds more punch.
1/4 cup (60ml) chicken or vegetable broth
Use low-sodium broth to control salt. Dry white wine or lemon juice also work.
1 tbsp (15ml) fresh lemon juice
Fresh lemon juice brightens the dish. Bottled works but fresh is better.
1/2 tsp red pepper flakes (optional)
Adds a subtle heat. Omit or reduce for milder taste, or use a pinch of cayenne.
1/4 cup (15g) fresh parsley, chopped
For garnish. Fresh basil or chives also work well.
Salt and freshly ground black pepper, to taste
Use kosher salt for even seasoning. Freshly ground pepper is more aromatic.
Tips & Tricks
Don't overcook the shrimp
They cook in 2-3 minutes per side. Remove them as soon as they turn pink and opaque to avoid rubbery texture.
Pat zucchini noodles dry
After spiralizing, pat them with paper towels to remove excess moisture. This prevents a watery sauce.
Cook zucchini noodles briefly
They only need 2-3 minutes in the skillet to heat through. Overcooking makes them mushy.
Pro Tips
Step-by-Step Instructions
1. Prep Ingredients
Spiralize zucchini into noodles and set aside. Pat shrimp dry with paper towels and season with salt and pepper. Mince garlic and chop parsley.
2. Heat Skillet
Place a large skillet over medium-high heat (375°F / 190°C). Add 1 tbsp of butter and let it melt until sizzling.
3. Cook Shrimp
Add shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque (internal temperature 145°F / 63°C). Remove to a plate.
4. Make Garlic Butter
Reduce heat to medium (325°F / 163°C). Add remaining 2 tbsp butter and garlic. Sauté for 30-60 seconds until fragrant, but not browned.
5. Deglaze Pan
Pour in broth and lemon juice, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.
6. Add Zucchini Noodles
Add zucchini noodles to the skillet. Toss with the sauce and cook for 2-3 minutes until just tender and heated through (they will release some moisture).
7. Combine and Season
Return shrimp to the skillet. Toss everything together. Season with salt, pepper, and red pepper flakes if using.
8. Garnish and Serve
Sprinkle with fresh parsley and serve immediately. Enjoy!
Delicious Variations
Add cherry tomatoes
Halve 1 cup and toss in with the noodles for extra juiciness.
Make it creamy
Stir in 1/4 cup heavy cream or coconut milk with the broth.
Add protein swap
Use chicken breast strips or scallops instead of shrimp, adjusting cooking time.
How to Store Garlic Butter Shrimp Skillet with Zucchini Noodles
Refrigerator
Store leftovers in an airtight container for up to 2 days.
Freezer
Not recommended, as zucchini noodles become watery when frozen.
Reheating
Reheat in a skillet over medium heat for 2-3 minutes, or microwave in 30-second bursts until warm.
Frequently Asked Questions
Q: Can I use frozen shrimp?
Yes, thaw them in the refrigerator overnight or under cold running water. Pat dry before cooking to ensure proper searing.
Q: How do I spiralize zucchini without a spiralizer?
Use a vegetable peeler to create wide ribbons, or use a julienne peeler. You can also buy pre-packaged zucchini noodles.
Q: Can I make this dairy-free?
Yes, substitute the butter with olive oil or ghee. Use a dairy-free broth and omit the butter entirely.
Q: What can I use instead of zucchini noodles?
Try spaghetti squash, carrot noodles, or regular pasta. If using pasta, cook it separately and toss with the sauce.
Q: How do I know when shrimp are done?
Shrimp are done when they turn pink and opaque, and the internal temperature reaches 145°F (63°C). They curl into a 'C' shape.
I hope you love this quick and delicious Garlic Butter Shrimp Skillet as much as we do! If you try it, let me know in the comments below. Don't forget to share your creations on social media and tag me—I'd love to see them!
Garlic Butter Shrimp Skillet with Zucchini Noodles
Garlic Butter Shrimp Skillet with zucchini noodles is a quick, low-carb dinner ready in 20 minutes. Juicy shrimp, savory garlic butter, and tender veggie noodles make a healthy, satisfying meal.
🧂 Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 4 medium zucchini (about 2 lbs / 900g total)
- 3 tbsp (42g) unsalted butter
- 4 cloves garlic, minced
- 1/4 cup (60ml) chicken or vegetable broth
- 1 tbsp (15ml) fresh lemon juice
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Prep Ingredients — Spiralize zucchini into noodles and set aside. Pat shrimp dry with paper towels and season with salt and pepper. Mince garlic and chop parsley.
- 2Heat Skillet — Place a large skillet over medium-high heat (375°F / 190°C). Add 1 tbsp of butter and let it melt until sizzling.
- 3Cook Shrimp — Add shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque (internal temperature 145°F / 63°C). Remove to a plate.
- 4Make Garlic Butter — Reduce heat to medium (325°F / 163°C). Add remaining 2 tbsp butter and garlic. Sauté for 30-60 seconds until fragrant, but not browned.
- 5Deglaze Pan — Pour in broth and lemon juice, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.
- 6Add Zucchini Noodles — Add zucchini noodles to the skillet. Toss with the sauce and cook for 2-3 minutes until just tender and heated through (they will release some moisture).
- 7Combine and Season — Return shrimp to the skillet. Toss everything together. Season with salt, pepper, and red pepper flakes if using.
- 8Garnish and Serve — Sprinkle with fresh parsley and serve immediately. Enjoy!
