Lemon Garlic Butter Shrimp with Zoodles

AuthorGerald
RatingDifficultyBeginner

This Lemon Garlic Butter Shrimp with Zoodles dish is absolutely delicious! Besides the fact that it's keto friendly, healthy, and glutten-free, it's also a one pan meal so cleanup is a breeze. As an added bonus, even my kids loved it!!

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Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients:
 1 lb Medium Shrimp, peeled and deveined
 or 1 package Zoodles
 1 tbsp Olive Oil
 4 tbsp Butter, divided
 1 ½ tbsp Garlic, finely chopped (I used the squeeze garlic)
 1 tsp red pepper flakes
 ½ Fresh Lemon, juice only
 ½ tsp Chicken or Vegetable boulion
 ½ tsp Sriracha
 Salt & Pepper to taste
 1 tbsp Parsley for garnish
 1 tsp Italian Seasoning

Directions
1

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Sprinkle with salt and pepper to taste.

2

Cook for about a minute (without stirring) so that the bottom of the shrimps gets browned slightly.

3

Add the garlic, red pepper flakes and Italian seasoning. Flip the shrimp to cook the other side and let it cook for about another another minute or two. being careful not to overcook the shrimp as they'll turn rubbery. Transfer the shrimp to a serving platter.

4

Add the remaining butter, lemon juice, bouillon, and hot sauce to the pan. Swirl the pan and stir in order to mix well. Bring the sauce to a simmer for 1 minute, stirring constantly.

5

Stir in the zucchini/squash noodles and cook until done, about 2 minutes, stirring constantly.

6

Add the shrimp back to the pan and stir for another minute so the flavors meld together and the shrimp are heated back up. Garnish with parsley and serve immediately - Enjoy!

Category, CuisineCooking Method

Ingredients

Ingredients:
 1 lb Medium Shrimp, peeled and deveined
 or 1 package Zoodles
 1 tbsp Olive Oil
 4 tbsp Butter, divided
 1 ½ tbsp Garlic, finely chopped (I used the squeeze garlic)
 1 tsp red pepper flakes
 ½ Fresh Lemon, juice only
 ½ tsp Chicken or Vegetable boulion
 ½ tsp Sriracha
 Salt & Pepper to taste
 1 tbsp Parsley for garnish
 1 tsp Italian Seasoning

Directions

Directions
1

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Sprinkle with salt and pepper to taste.

2

Cook for about a minute (without stirring) so that the bottom of the shrimps gets browned slightly.

3

Add the garlic, red pepper flakes and Italian seasoning. Flip the shrimp to cook the other side and let it cook for about another another minute or two. being careful not to overcook the shrimp as they'll turn rubbery. Transfer the shrimp to a serving platter.

4

Add the remaining butter, lemon juice, bouillon, and hot sauce to the pan. Swirl the pan and stir in order to mix well. Bring the sauce to a simmer for 1 minute, stirring constantly.

5

Stir in the zucchini/squash noodles and cook until done, about 2 minutes, stirring constantly.

6

Add the shrimp back to the pan and stir for another minute so the flavors meld together and the shrimp are heated back up. Garnish with parsley and serve immediately - Enjoy!

Lemon Garlic Butter Shrimp with Zoodles

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