How to Make Keto Lemon Garlic Butter Shrimp w/ Zucchini Noodles

Ingredients

• 1 tablespoon Olive Oil (extra virgin, for skillet)
• 3 tablespoons Unsalted Butter (softened, cut into cubes; 1 tbsp for start, 2 tbsp for sauce)
• 1 pound Large Raw Shrimp (peeled and deveined)
• 0.5 teaspoon Pink Himalayan Salt (fine, for seasoning)
• 0.25 teaspoon Red Pepper Flakes (adjust heat to taste)
• 0.25 cup Chicken Stock (low‑sodium)
• 2 tablespoons Fresh Lemon Juice (about 1 lemon)
• 1 teaspoon Sriracha (adjust to taste)
• 2 count Zucchini (medium, spiralized into noodles (about 4 cups))
• 1 tablespoon Fresh Parsley Flakes (for garnish)
• 1 count Lemon Wedges (cut into wedges for serving)

Instructions

1. Spiralize Zucchini

   Using a spiralizer or julienne peeler, turn the zucchini into noodle‑like strands. Lightly salt and pat dry with paper towels to remove excess moisture.

   Time: PT5M

2. Heat Pan and Add Fats

   Place the large skillet over medium‑high heat. Add 1 tablespoon olive oil and 1 tablespoon butter, letting the butter melt and foam.

   Time: PT1M

   Temperature: Medium‑high

3. Sauté Shrimp

   Add the shrimp in a single layer, sprinkle with pink Himalayan salt and red pepper flakes. Cook 2 minutes without moving, then flip.

   Time: PT2M

   Temperature: Medium‑high

4. Finish Shrimp Cooking

   Cook the other side for another 2 minutes until shrimp turn pink and develop a light char. Transfer shrimp to a bowl and set aside.

   Time: PT2M

   Temperature: Medium‑high

5. Make Lemon Garlic Butter Sauce

   In the same skillet, add the remaining 2 tablespoons butter, 1/4 cup chicken stock, 2 tablespoons fresh lemon juice, and 1 teaspoon sriracha. Stir, scraping up the browned bits (fond) from the bottom. Let simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium

6. Cook Zucchini Noodles

   Add the prepared zucchini noodles to the sauce. Toss to coat and let them simmer, stirring occasionally, until most of the released water evaporates and the noodles are tender‑crisp, about 3 minutes.

   Time: PT3M

   Temperature: Medium

7. Re‑incorporate Shrimp

   Return the cooked shrimp to the pan, toss gently to combine and heat through for about 1 minute. Ensure shrimp are warmed but not overcooked.

   Time: PT1M

   Temperature: Medium

8. Plate and Garnish

   Divide the shrimp and zucchini noodles between plates. Sprinkle with fresh parsley flakes and arrange lemon wedges on the side. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

415

Protein

30g

Carbohydrates

7g

Fat

30g

Fiber

2g