Description

This Garlic Shrimp Bowl with Zucchini Noodles & Lemon Butter Sauce is light yet satisfying, featuring juicy shrimp, tender zucchini noodles, and a bright, silky lemon butter sauce. It is a fresh and flavorful meal perfect for a wholesome dinner.

Ingredients

1 lb large shrimp, peeled and deveined

3 medium zucchini, spiralized

3 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon paprika

Juice of 1 lemon

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

1/4 cup grated Parmesan cheese

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Instructions

Pat the shrimp dry with paper towels and season with salt, black pepper, and paprika.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
Reduce heat to medium and add remaining butter to the skillet. Once melted, stir in minced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
Add lemon juice and lemon zest, stirring to form a smooth sauce.
Add zucchini noodles and sauté for 2–3 minutes until slightly tender but still crisp.
Return shrimp to the skillet and gently toss to coat with the lemon butter sauce.
Remove from heat and sprinkle with fresh parsley and grated Parmesan before serving.

Notes

Do not overcook the zucchini noodles to prevent excess moisture.

Frozen shrimp can be used if fully thawed and patted dry before cooking.

For a dairy-free version, replace butter with olive oil and omit Parmesan cheese.

Add cherry tomatoes, spinach, or asparagus for extra vegetables.

Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 265 mg