Healthy & Special Diets > Low-Carb Recipes > Low-Carb Dinners > Zucchini Noodle Recipes (Zoodles)

Shrimp Scampi with Zucchini Noodles

A quick, easy, and delicious low-carb dinner featuring succulent shrimp in a garlicky lemon butter sauce served over healthy zucchini noodles. This recipe is perfect for a weeknight meal and is naturally gluten-free.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 1 lb Large Shrimp, peeled and deveined
  • 4 medium Zucchini
  • 2 tbsp Olive Oil
  • 4 cloves Garlic, minced
  • 1/4 cup Dry White Wine (optional)
  • 2 tbsp Lemon Juice
  • 2 tbsp Butter
  • 1/4 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley, chopped
  • to taste Salt and Pepper

Prepare the Zucchini Noodles

Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. If using a spiralizer, follow the manufacturer's instructions. If using a peeler, create thin, wide noodles.

Cook the Shrimp

Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. If using, pour in the white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.

Make the Scampi Sauce

Stir in the lemon juice and butter. Allow the butter to melt completely and create a rich sauce. Season with salt and pepper to taste.

Add the Zucchini Noodles

Add the zoodles to the skillet and toss to coat with the scampi sauce. Cook for 2-3 minutes, or until the zoodles are tender-crisp. Be careful not to overcook them, as they can become watery.

Serve

Garnish with fresh parsley and serve immediately. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 80-100 kcal
Protein: 8-10g
Fat: 5-7g
Net Carbs: 2-3g

Other Important Considerations for Nutrition

  • This is an estimated calculation. Actual values may vary based on specific ingredients used.
  • This recipe is low in carbohydrates, making it suitable for ketogenic and low-carb diets.
  • Shrimp is an excellent source of protein.
  • Zucchini is a good source of vitamins and minerals.
  • Adjust seasonings to your preference.

← Shrimp Lettuce Wraps with Spicy Peanut Sauce Spicy Chorizo Keto Egg Scramble with Cheddar Cheese →

FAQ

  • Can I use frozen shrimp for this recipe?

    Yes, you can use frozen shrimp. Make sure to thaw it completely before cooking. Pat the shrimp dry before adding it to the skillet to ensure proper browning.
  • How do I prevent zucchini noodles from becoming watery?

    Avoid overcooking the zoodles. Cook them just until they are tender-crisp. You can also lightly salt the zoodles before cooking to draw out some of the moisture, then pat them dry with paper towels.
  • Can I add other vegetables to this dish?

    Absolutely! Bell peppers, mushrooms, and spinach are all great additions. Add them to the skillet along with the garlic and cook until softened before adding the shrimp.