Let’s be real for a second: sometimes you just crave pasta. I mean, the twirl of noodles around your fork, the buttery garlic sauce dripping down, and that one shrimp you save for the last bite—pure comfort food heaven. But then reality smacks you (aka carb count 😬). That’s exactly where zucchini noodle shrimp scampi swoops in like a low-carb superhero.
This dish gives you all the buttery, garlicky, lemony goodness of a classic shrimp scampi—without the carb bomb of traditional pasta. And honestly, IMO, the zucchini noodles (aka “zoodles”) don’t just replace pasta, they bring their own light, fresh vibe that makes the whole meal feel less heavy.
Ready to dive into some garlicky, buttery keto deliciousness? Let’s make shrimp scampi that even your non-keto friends will beg you for.
Why Keto Shrimp Scampi with Zucchini Noodles Works So Well
Ever wondered why zucchini noodles are the go-to swap for pasta? Here’s the deal:
- They’re insanely low-carb. One medium zucchini = around 6 grams of carbs. Compare that to spaghetti (40+ grams per cup 😱).
- They soak up flavor like a sponge. Garlic butter, lemon juice, parmesan—zoodles don’t argue, they just take it all in.
- They’re super quick. Spiralize, toss in the pan for 2 minutes, done. No waiting for water to boil forever.
- Bonus veggies! Let’s be honest, we can all use a little more green on our plate.
And when you throw shrimp into the mix? You’ve got a high-protein, low-carb dinner that feels like restaurant-level fancy but takes less time than scrolling through Netflix trying to pick a show.
Ingredients for Keto Zucchini Noodle Shrimp Scampi
Here’s what you’ll need to whip up this garlic butter magic:
- 1 lb large shrimp (peeled and deveined, tails on if you’re feeling fancy)
- 3 medium zucchini (spiralized into noodles)
- 4 tbsp butter (unsalted, because we’re adding salt later)
- 2 tbsp olive oil
- 4 cloves garlic (minced—don’t skimp here)
- 1/4 tsp red pepper flakes (optional, but adds a nice kick)
- 1/2 cup chicken broth (or dry white wine if you’re not strict keto)
- Juice of 1 lemon (plus extra wedges for serving)
- Salt & black pepper (to taste)
- 1/4 cup grated Parmesan (because cheese makes everything better)
- Fresh parsley (chopped, for garnish)
How to Make Shrimp Scampi with Zucchini Noodles
This dish is basically a 20-minute flavor bomb. Here’s the step-by-step:
Step 1: Prep the Zoodles
Spiralize your zucchini. (If you don’t own a spiralizer, a julienne peeler or even store-bought zoodles work just fine.)
👉 Pro tip: Pat them dry with paper towels to avoid soggy noodles. No one wants shrimp soup.
Step 2: Cook the Shrimp
- Heat 2 tbsp butter + 2 tbsp olive oil in a large skillet.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink.
- Remove shrimp and set aside.
Step 3: Build the Sauce
- In the same skillet, add minced garlic and red pepper flakes. Sauté until fragrant (about 30 seconds—don’t burn it).
- Pour in chicken broth (or wine). Simmer 2–3 minutes to let it reduce.
- Add lemon juice and remaining butter. Stir until melted into a glossy sauce.
Step 4: Toss It All Together
- Add zoodles to the skillet and cook 2–3 minutes, tossing to coat. (They should be tender but not mushy.)
- Return shrimp to the pan. Toss again.
- Sprinkle with Parmesan and parsley.
And just like that, dinner is served.
Tips for the Best Garlic Butter Shrimp Scampi
Want to take your zoodle game from “meh” to “holy wow”? Here’s how:
- Don’t overcook zoodles. Seriously. They’ll turn to mush faster than your willpower at a pizza buffet.
- Use fresh lemon juice. The bottled stuff just doesn’t hit the same.
- Big shrimp > small shrimp. Larger shrimp stay juicy and make the dish look extra impressive.
- Add extra garlic if you dare. (IMO, there’s no such thing as too much garlic 😉).
Variations & Add-Ins
This recipe is super flexible. Try these twists if you’re in the mood:
- Spaghetti squash instead of zucchini – Another low-carb pasta swap with a slightly sweeter taste.
- Add cherry tomatoes – For a pop of color and flavor.
- Go creamy – Stir in a splash of heavy cream for a richer sauce.
- Make it Paleo – Swap butter for ghee and keep it dairy-free.
Nutrition Breakdown (Per Serving)
Approximate values (4 servings):
- Calories: 280
- Protein: 27g
- Fat: 18g
- Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
Perfect for keto, low-carb, or anyone who wants a lighter version of shrimp scampi without losing flavor.
FAQs About Shrimp Scampi Zoodles
Q: Can I use frozen zucchini noodles?
A: You can, but they release more water. Just drain them well and don’t overcook.
Q: Can I meal prep this?
A: Shrimp tastes best fresh, but you can spiralize zucchini in advance. Store them wrapped in paper towels in the fridge for up to 3 days.
Q: What wine goes with this?
A: A crisp white like Sauvignon Blanc pairs perfectly. (Yes, it’s still keto-friendly in moderation. 😉)
Q: How do I reheat leftovers?
A: Quick sauté on medium heat—microwaving will make zoodles sad and soggy.
Why This Low-Carb Shrimp Scampi Beats the Original
Classic shrimp scampi is amazing, no doubt. But let’s be honest: a plate of buttery pasta can leave you in a carb coma. This zucchini noodle shrimp scampi gives you:
- All the flavor, none of the guilt.
- More protein, fewer carbs.
- A fresher, lighter feel.
It’s the best of both worlds—comfort food without the carb crash.
Final Thoughts
So, there you have it: keto zucchini noodle shrimp scampi that hits all the right notes—garlic, butter, lemon, and juicy shrimp, all wrapped around light, fresh zoodles. Whether you’re strict keto, just trying to cut carbs, or simply in the mood for a fast weeknight dinner that feels fancy, this recipe delivers.
Next time someone says keto food is boring, just serve them this. Watch them twirl their zoodles, slurp the garlic butter sauce, and ask for seconds. Then smile knowingly, because you just made keto taste like a cheat meal (but it isn’t).
Now tell me—are you team “extra garlic” or “load it with parmesan”? 🙂