Keto Garlic Butter Shrimp

There's something almost magical about watching shrimp transform from translucent to coral pink in a matter of minutes, especially when butter and garlic are doing the heavy lifting in the pan. I stumbled onto this combination on a Tuesday night when I had shrimp thawing and a spiralizer gathering dust in a drawer, feeling determined to skip the pasta guilt. The kitchen filled with this intoxicating aroma that had my partner wandering in from the other room asking what smelled so good, and honestly, it became an instant weeknight staple. What made it stick was how impossibly simple it felt to pull off, yet fancy enough to feel like I'd done something impressive.

I made this for a friend who'd just started keto, and she was convinced I'd somehow cheated by adding hidden carbs because it tasted too good to be that clean. Watching her dig in while still skeptical, then seeing her face change when she realized the shrimp was buttery and the noodles actually had texture, felt like a small victory. She's asked for the recipe at least a dozen times since, which tells you everything you need to know about whether it actually works.

Ingredients

• Large shrimp, peeled and deveined (1 lb): Pat them completely dry before cooking or they'll steam instead of sear, and that's where the magic gets lost.
• Zucchini spiralized into noodles (4 medium): Aim for medium-sized zucchini since the giant ones tend to be watery and bland, and spiralize them right before cooking so they stay crisp.
• Unsalted butter (4 tbsp): The shrimp flavor gets muted if you use salted butter, so this matters more than you'd think.
• Fresh garlic cloves, minced (5): Pre-minced garlic is convenient but fresh will give you that sharp, bright bite that makes this dish sing.
• Fresh parsley, finely chopped (2 tbsp): This isn't just a garnish—it cuts through the richness and keeps each bite from feeling heavy.
• Lemon juice (1 tbsp): Squeeze it fresh, not from a bottle, because the acidity is what brings all the flavors into focus.
• Crushed red pepper flakes (1/2 tsp, optional): I always use this because the heat plays beautifully against the butter and garlic.
• Sea salt and freshly ground black pepper (1/2 tsp and 1/4 tsp): Season in layers rather than all at once so you actually taste the seasonings instead of just eating salt.
• Grated Parmesan cheese (1/4 cup, optional): A light shower at the end adds umami without making the dish feel heavy.

Instructions

Get your shrimp ready:

Pat the shrimp dry with paper towels and season them lightly with salt and pepper. This step feels small but it's essential for getting them to sear instead of steam in the pan.

Sear the shrimp:

Heat 2 tablespoons of butter in a large skillet over medium-high heat until it's foaming, then add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. You'll know they're done when they curl up slightly and feel firm to the touch—don't overcook or they'll get rubbery.

Build the garlic butter sauce:

Remove the shrimp and set them aside, then add the remaining butter and minced garlic to the same skillet and let it sauté for about 30 seconds. You're listening for it to smell absolutely incredible, not cooking the garlic until it browns.

Add heat and brightness:

Stir in the red pepper flakes if you're using them, then add the fresh lemon juice and let it sizzle for a second. This is where the sauce gets its personality.

Cook the zucchini noodles:

Add your spiralized zucchini to the skillet and toss everything together for 2–3 minutes until the noodles are tender but still have that slight firmness when you bite them. You want them warm and wilted, not sad and mushy.

Bring it all together:

Return the shrimp to the skillet and toss everything together for about a minute to heat it through and let the flavors mingle. The whole thing should look cohesive and smell like heaven.

Finish and serve:

Remove from heat, sprinkle with chopped parsley and a light dusting of Parmesan if you want it, then serve immediately while everything's hot and the noodles still have their texture.

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There was this one afternoon when I made this for myself during a lunch break and actually sat down to eat at the table instead of standing at the counter, and it felt like such a small rebellion against the usual chaos. The combination of something this light with flavors this rich somehow made me feel taken care of, which is what good food really does.

Why This Works as a Keto Meal

The shrimp gives you protein without any carb baggage, and the zucchini noodles let you feel like you're eating a proper pasta dish without spiking your blood sugar. The butter and garlic sauce is where keto actually gets fun because you're eating something rich and satisfying instead of depressing and restricted. It's genuinely filling despite being light, which is the sweet spot nobody talks about enough.

Making It Your Own

I've thrown in everything from a splash of white wine to fresh dill to a pinch of smoked paprika, and honestly it's hard to mess up when you've got good shrimp and butter as your foundation. Some nights I add a glug of heavy cream if I want something richer, or swap the shrimp for scallops when I'm feeling fancy. The basic formula is flexible enough that it becomes the thing you make when you want something good but don't want to think too hard about it.

Timing and Temperature Matter

This isn't a dish where you can prep everything ahead and walk away—it needs your attention and it happens fast, which is both the appeal and the challenge. Have all your ingredients prepped and your pan ready before you start cooking, because once the shrimp hits the heat you've got maybe five minutes of active time. The whole thing comes together in one skillet which means minimal cleanup and maximum flavor since nothing's diluting anything else.

• Use medium-high heat throughout so the shrimp gets a proper sear and the garlic becomes fragrant but not bitter.
• Taste the sauce right before adding the zucchini noodles and adjust the lemon juice or salt then, since it's your last chance.
• Serve immediately because cold garlic butter sauce on zucchini noodles is not the same experience.

Save

This is the kind of recipe that becomes a regular rotation because it never feels boring and it never lets you down. Make it once and you'll understand why it's been my solution to the question of what's for dinner about a hundred times over.

Recipe FAQs

→ How do I prevent the zucchini noodles from becoming soggy?

To keep zucchini noodles firm, cook them for just 2–3 minutes until tender but still slightly crisp. Avoid overcooking, as excess moisture can make them soggy.

→ Can I use frozen shrimp for this dish?

Yes, but be sure to thoroughly thaw and pat the shrimp dry before cooking to ensure proper sautéing and avoid excess water in the pan.

→ What can I substitute for Parmesan cheese?

Grated Pecorino Romano or nutritional yeast work well as flavorful alternatives to Parmesan cheese in this dish.

→ Is it possible to add spice without red pepper flakes?

Absolutely, you can add a pinch of cayenne pepper or a dash of hot sauce to add heat according to your preference.

→ How can I adapt the sauce for extra creaminess?

Stir in a splash of heavy cream after sautéing the garlic for a richer, creamier sauce that coats the shrimp and noodles beautifully.