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Keto Garlic Butter Shrimp with Zucchini Noodles:


  • 1 pound large shrimp, peeled and deveined

  • 3 medium zucchinis, spiralized into noodles

  • 4 cloves garlic, minced

  • 4 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • Salt and black pepper to taste

  • Red pepper flakes (optional, for heat)

  • Fresh parsley, chopped, for garnish

  • Grated Parmesan cheese (optional, for serving)


  1. Prepare Zucchini Noodles:

  • Spiralize the zucchinis into noodles using a spiralizer. Set aside.

  • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.

  • Add the minced garlic and sauté for about 30 seconds until fragrant.

  • Add the shrimp to the skillet, season with oregano, paprika, salt, and black pepper. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

  • In the same skillet, add the remaining 2 tablespoons of butter.

  • Add the zucchini noodles and toss to coat in the garlic butter. Sauté for 2-3 minutes until the noodles are just tender but still have a slight crunch.

  • Add the cooked shrimp back to the skillet with the zucchini noodles. Toss everything together to combine and heat through.

  • If desired, sprinkle with red pepper flakes for extra heat.

  • Garnish with chopped fresh parsley and, if you're not strictly keto, a sprinkle of grated Parmesan cheese.

  • Divide the garlic butter shrimp and zucchini noodles among plates.

  • Optionally, serve with a wedge of lemon for a burst of citrus freshness.

This keto-friendly recipe is not only low in carbs but also packed with flavor and healthy fats. Enjoy a satisfying and wholesome meal with this garlic butter shrimp and zucchini noodle dish!

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