Go Back

Garlic Butter Shrimp Zoodle Bowls - A Fresh, Fast, and Flavorful Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds large shrimp, peeled and deveined (tail on or off)
  • 3 medium zucchini, spiralized into zoodles (about 6–7 cups loosely packed)
  • 3 tablespoons unsalted butter (sub ghee or olive oil if needed)
  • 2 tablespoons olive oil
  • 5 garlic cloves, finely minced
  • 1 lemon, zested and juiced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/3 cup grated Parmesan (optional, for serving)
  • 1/4 cup fresh parsley, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Optional add-ins: 1 cup halved cherry tomatoes, 1/4 cup dry white wine, 1 tablespoon capers

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Season with salt and pepper on both sides. If using lemon zest, sprinkle a little on the shrimp now for extra flavor.
  2. Spiralize the zucchini: Use a spiralizer to make medium-thickness zoodles. Place them in a colander and lightly salt. Let sit while you cook the shrimp to help draw out excess moisture.
  3. Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate. Repeat with remaining shrimp, adding a bit more oil if needed.
  4. Build the garlic butter sauce: Reduce heat to medium. Add remaining butter and olive oil to the skillet. Stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring constantly so the garlic doesn’t brown.
  5. Deglaze (optional but great): Add the white wine and simmer 1–2 minutes, scraping up any browned bits. If not using wine, add 2 tablespoons water or broth.
  6. Add lemon: Stir in the lemon zest and 2 tablespoons lemon juice. Taste and season the sauce with salt and pepper. It should taste bright and buttery.
  7. Blot the zoodles: Gently squeeze the salted zoodles in the colander to remove excess moisture. Don’t wring too hard—just enough to prevent a watery sauce.
  8. Toss and warm the zoodles: Add the zoodles to the skillet. Toss with tongs for 1–2 minutes, just until warmed through and coated. Keep them slightly crisp for the best texture.
  9. Return the shrimp: Add the cooked shrimp and any juices back to the pan. Toss to coat in the sauce until heated through, about 1 minute.
  10. Finish with herbs and cheese: Turn off heat. Stir in the parsley and, if using, Parmesan. Adjust lemon, salt, and pepper to taste.
  11. Serve: Divide into bowls. Top with extra parsley, a pinch of chili flakes, and a final squeeze of lemon. Add cherry tomatoes or capers if you like a briny pop.