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Keto Shrimp Scampi With Zoodles - Garlic-Butter Flavor Without the Carbs

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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 (tails on or off)
  • 3 medium zucchini, spiralized into zoodles
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes (optional, to taste)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1/3 cup dry white wine or low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper, to taste
  • Optional: 1/4 cup grated Parmesan for serving

Method
 

  1. Prep the zoodles: Spiralize the zucchini and spread on a clean towel. Lightly salt and let sit 10 minutes. This helps release excess moisture so your sauce doesn’t get watery. Pat dry.
  2. Season the shrimp: Pat shrimp dry with paper towels. Season both sides with salt and pepper.
  3. Warm the pan: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.
  4. Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate. Do not overcook.
  5. Build the sauce: Lower heat to medium. Add remaining olive oil and butter. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant, not browned.
  6. Deglaze: Pour in the white wine or broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
  7. Brighten it up: Stir in lemon zest and lemon juice. Taste and adjust salt, pepper, and lemon as needed.
  8. Add zoodles: Toss zoodles into the skillet and cook 1–2 minutes, just until warmed and slightly tender but still crisp. Avoid overcooking.
  9. Finish with shrimp: Return shrimp and any juices to the pan. Toss to coat for 30–60 seconds. Remove from heat.
  10. Garnish and serve: Sprinkle with parsley and Parmesan if using. Serve immediately with extra lemon wedges.