shrimp keto recipes
A delicious and keto-friendly garlic butter shrimp dish served with zucchini noodles, perfect for quick weeknight dinners.
Equipment
- 1 large skillet
- 1 vegetable spiralizer or julienne peeler
- 1 tongs
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 medium zucchinis
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes Optional, adjust based on spice preference.
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon juiced
Instructions
- Start by spiralizing the zucchinis to create noodles. If you don’t have a spiralizer, you can use a julienne peeler or simply slice them thinly. Set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes on one side, until they turn pink.
- Flip the shrimp and add the red pepper flakes, salt, and black pepper. Cook for another 1-2 minutes until fully cooked.
- Squeeze the lemon juice over the shrimp and stir well to combine.
- Add the zucchini noodles to the skillet and toss gently with the shrimp and garlic butter. Cook for an additional 2-3 minutes, until the zucchini is slightly softened but still has a crunch.
- Remove from heat, garnish with fresh parsley, and serve hot.
Notes
You can adjust the amount of red pepper flakes based on your spice preference.
This dish is best served immediately to enjoy the fresh flavors and textures.
Feel free to add grated Parmesan cheese on top for extra flavor if desired.