Full of buttery garlic flavor, this Garlic Shrimp Zoodles recipe brings you a high protein, low carb, keto friendly meal that is quick and easy to put on your table any in under 30 minutes!
Quick and easy, zucchini noodles, aka zoodles are easy to make right at home, or buy them premade right in the store!
This shrimp and zoodles recipe was inspired by this weight watcher friendly shrimp with pasta recipe.
Why You'll Love Zoodles and Shrimp
Quick and Easy: a flavor packed meal is ready in just minutes.
Low carb pescatarian keto recipe: this meal is perfect for those following a keto or pescatarian keto diet.
Delicious and satisfying: a protein packed meal that will satisfy your hunger and tastebuds.
Ingredients
- Raw large shrimp peeled and deveined
- Summer squash
- Garlic cloves
- Red onion
- Olive oil
- Garlic salt
- Black pepper
Zoodles are noodles made with summer squash using a spiralizer (affiliate link). They make a great substitute for pasta when you are following a low carb keto diet. You can use all green squash or all yellow squash or a combination of both (which is what I did).
Instructions
- Heat ½ tablespoon olive oil in a large skillet over medium heat until hot. Add garlic and cook, stirring constantly, for 30 seconds.
- Add shrimp and cook 2-3 minutes on each side until no longer translucent (they will be pink). Remove from heat and set aside.
- Add remaining olive oil to pan. Add onion and squash.
- Cook, stirring often, over medium heat, uncovered until squash begins to turn soft. If squash releases a lot of water, drain as much liquid as possible from pan and return to heat.
- Cook another minute or two and then season to taste with garlic salt and black pepper.
- Divide squash between 4 dinner plates and top with cooked shrimp
Substitutions
This recipe is made to fit a pescatarian keto diet however you don't have to be on that diet to enjoy this recipe. If you want the pasta and aren't low carb, by all means serve it with pasta!
Protein swap: large scallops or thick chunks of fish fillets (such as haddock or cod) can be substituted for shrimp.
Squash substitute: if low carb is not necessary, use 2 cups cooked spaghetti in place of the zoodles.
Variations
Spicy garlic shrimp: add ½ teaspoon red chili flakes to the garlic shrimp mixture when cooking.
Lemon Garlic Butter Shrimp: substitute butter for the olive oil and squeeze juice of ½ lemon over top of shrimp mixture once cooked.
Veggie Noodle variation: substitute hearts of palm noodles for another low carb version. Carrots and butter nut squash noodles also are a great option (just a little higher in carbs).
Equipment
Large skillet
Chef knife
Spiralizer
Top Tip
Zucchini can retain a lot of water. Below are a couple of ways you can prevent a watery dish:
- Place zoodles in a colendar and sprinkle with a little salt. Toss to coat. Allow zoodles to rest for 10 minutes, then press lightly to express any water from the squash.
- When cooking the zoodles, if you see an excess amount of water in the skillet, drain the water from the skillet then continue to cook as directed.
What to serve with Garlic Shrimp Zoodles
Garlic Shrimp Zoodles Saute is light and delicious. However, we still like to enjoy a light dessert once in a while. A great dessert recipe that compliments the meal would be these delicious Low Carb Lemon Curd Thumbprints! If your not low carb, but would still like to enjoy a dessert afterward, try this recipe for No Bake Lemon Cheesecake!
More Shrimp Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Garlic Shrimp Zoodles
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Ingredients
- 1 pound uncooked shrimp peeled and deveined
- 1 small green zucchini squash spiralized
- 1 small yellow squash spiralized
- 4 cloves garlic minced
- 1 small white onion spiralized
- 1 tablespoon olive oil divided
- 1 teaspoon garlic salt or to taste
- ½ teaspoon fresh ground pepper to taste
Instructions
- Heat ½ tablespoon olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.
- Add shrimp and cook until no longer translucent (they will be pink). Remove from heat and set aside.
- Add remaining olive oil to pan. Add onion and squash.
- Cook over medium heat, uncovered until squash begins to soften. If squash releases a lot of water, drain as much liquid as possible from pan and return to heat.
- Cook another minute or two and then season with garlic salt and pepper.
- Divide squash between 4 dinner plates and top with cooked shrimp.
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