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To make Garlic Butter Shrimp Zoodles, gather these simple ingredients: - 2 medium zucchinis (zoodles) - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon fresh lemon juice - 1/4 cup freshly grated Parmesan cheese - 2 tablespoons fresh parsley, chopped You can easily swap some ingredients for different flavors. Here are a few ideas: - Zucchini: Use yellow squash or carrots for a colorful twist. - Shrimp: Substitute with chicken or tofu for a different protein. - Butter: Olive oil works well if you want a dairy-free option. - Parmesan: Nutritional yeast gives a cheesy flavor for a vegan dish. Feel free to mix and match to suit your taste! Choosing the right shrimp is key to a tasty dish. Here are tips to find the best: - Freshness: Look for shrimp that smell clean and fresh, not fishy. - Color: Bright and translucent shrimp are ideal. Avoid discolored or dull-looking ones. - Size: Large shrimp (16-20 count) are perfect for this recipe. They hold up well in cooking. - Source: Buy from reliable markets that practice sustainable fishing. With these tips, you can ensure your Garlic Butter Shrimp Zoodles are a hit! {{ingredient_image_1}} To start, you need two medium zucchinis. Use a spiralizer to create zoodles. If you lack a spiralizer, grab a vegetable peeler. Cut the zucchinis into thin strips. Set your zoodles aside on a plate. This step gives your dish a fresh base. Grab a large skillet and melt two tablespoons of unsalted butter over medium heat. Once melted, add four cloves of minced garlic. If you like some heat, toss in half a teaspoon of red pepper flakes. Sauté for about one minute. You want the garlic to smell great but not burn. Now, add one pound of large shrimp in a single layer. Season with salt and pepper. Cook for two to three minutes on each side. The shrimp should turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining two tablespoons of butter. Let it melt, then add your zoodles. Sauté for about two to three minutes. You want them tender but still slightly crisp. Avoid overcooking to keep them from getting mushy. After that, return the shrimp to the skillet. Drizzle one tablespoon of fresh lemon juice over everything. Sprinkle with a quarter cup of freshly grated Parmesan cheese. Toss gently to mix and heat through for one to two more minutes. This step blends all the flavors beautifully. When cooking shrimp, keep these tips in mind: - Buy fresh shrimp. Look for shrimp that smell like the ocean, not fishy. - Thaw shrimp correctly. If using frozen shrimp, thaw them in the fridge overnight. For a quick thaw, place them in cold water for 15-20 minutes. - Do not overcook. Shrimp cook fast. They turn pink in just a few minutes. If they curl tightly, they are overdone. To make your shrimp zoodles even tastier, try these options: - Add spices. Throw in more red pepper flakes for heat. Try smoked paprika for a smoky flavor. - Use herbs. Fresh basil or cilantro can add a burst of flavor. - Mix in vegetables. Sauté bell peppers or cherry tomatoes with the zoodles for added color and taste. If you run into problems, here are some solutions: - Shrimp are rubbery. This means they were overcooked. Watch them closely and remove them from the heat as soon as they turn pink. - Zoodles are mushy. This happens if they cook too long. Sauté them for just 2-3 minutes. They should be tender but still crisp. - Dish lacks flavor. Ensure you season well with salt, pepper, and lemon juice. Fresh herbs can also brighten up the dish. Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis that are free from blemishes for the best texture and flavor. Perfectly Cooked Shrimp: Ensure shrimp are cooked just until they turn pink and opaque; overcooking can make them rubbery. Adjust the Spice Level: Customize the heat by adding more or less red pepper flakes according to your preference. Serving Suggestions: Pair with a side salad or garlic bread for a complete meal that’s sure to impress! {{image_2}} You can easily add more veggies to your Garlic Butter Shrimp Zoodles. Consider bell peppers, spinach, or broccoli. Chop them into small pieces, and add them when you sauté the shrimp. This boosts flavor and adds vitamins. You can also use carrots, which add a nice crunch and sweetness. While shrimp is tasty, you can switch it up. Try chicken, scallops, or even tofu for a vegetarian option. If you use chicken, cut it into bite-sized pieces and cook it the same way as shrimp. For tofu, press it to remove water, then cube it and sauté until golden. Each protein brings a unique taste and texture to the dish. This dish is already gluten-free, thanks to zoodles. If you want it dairy-free, skip the Parmesan or use a dairy-free cheese. Nutritional yeast can give a cheesy flavor without dairy. Just sprinkle it on top after cooking. These small tweaks let everyone enjoy this meal while meeting dietary needs. To store leftovers, place the Garlic Butter Shrimp Zoodles in an airtight container. Make sure to cool them to room temperature first. This helps keep the flavors fresh. Store the container in the fridge. Enjoy your dish within two days for the best taste. When ready to eat, gently reheat the zoodles and shrimp. You can use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. Avoid high heat, as it can make the zoodles mushy. You can also use the microwave. Heat in short bursts, stirring in between. Freezing this dish is not the best option. The zucchini can become watery when thawed. If you must freeze it, separate the shrimp and zoodles. Store shrimp in one container and zoodles in another. Use freezer-safe bags or containers. Eat within a month for the best taste. When ready to use, thaw in the fridge overnight. Then, reheat as noted above. Zucchini noodles, or zoodles, are made from fresh zucchini. You can create them using a spiralizer. This tool cuts the zucchini into long, thin strands that look like pasta. Zoodles are low in carbs and calories, making them a great choice for many diets. They have a mild flavor, which pairs well with sauces and toppings. Yes, you can use frozen shrimp for this dish. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. They will thaw quickly. Pat them dry before cooking. This helps them sear nicely and not steam. To avoid watery zoodles, follow these steps: - After spiralizing, sprinkle the zoodles with salt. Let them sit for 10 minutes. This helps draw out excess moisture. - Pat them dry with a paper towel before cooking. - Cook zoodles quickly over medium heat. This keeps them tender but firm. Avoid overcooking to keep them from getting mushy. - Serve zoodles right away for the best texture. Garlic Butter Shrimp Zoodles offer a tasty and healthy meal option. We covered key ingredients, cooking steps, and smart tips to make it better. I shared ways to adapt the recipe and store leftovers. In the end, this dish is not just easy to make; it’s also flexible. You can customize it to suit your needs. Enjoy trying out different flavors and ingredients. Happy cooking!

Garlic Butter Shrimp Zoodles

A delicious and healthy dish featuring shrimp and zucchini noodles sautéed in garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2
Calories 300 kcal

Ingredients
  

  • 2 medium zucchinis
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 to taste salt and pepper
  • 1 tablespoon fresh lemon juice
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Prepare the Zoodles: Using a spiralizer, cut the zucchinis into noodle shapes. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Set the zoodles aside.
  • Cook the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
  • Add Shrimp: Place the shrimp in the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • Sauté the Zoodles: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the zoodles and sauté for about 2-3 minutes until they are tender yet still slightly crisp. Be careful not to overcook them to avoid mushiness.
  • Combine: Return the cooked shrimp to the skillet with the zoodles. Drizzle with lemon juice and sprinkle with Parmesan cheese. Toss everything gently to combine and heat through for an additional 1-2 minutes.
  • Serve: Transfer the Garlic Butter Shrimp Zoodles to a serving plate. Garnish with fresh parsley and an extra sprinkle of Parmesan if desired.

Notes

Be careful not to overcook the zoodles to avoid mushiness.
Keyword garlic butter, healthy, shrimp, zoodles