Save Succulent shrimp sautéed in a rich garlic butter sauce, served over a bed of spiralized zucchini and carrot noodles for a light yet satisfying meal.
I first served this to my family on a busy weeknight and everyone loved how flavorful and fresh it tasted without feeling heavy.
Ingredients
- 500 g (1 lb) large shrimp: peeled and deveined
- 2 medium zucchini: spiralized
- 2 medium carrots: spiralized
- 1 red bell pepper: thinly sliced
- 2 cups baby spinach:
- 3 tbsp unsalted butter:
- 3 tbsp olive oil:
- 5 cloves garlic: minced
- 1/2 tsp red pepper flakes: optional
- Juice of 1 lemon:
- Salt and freshly ground black pepper: to taste
- 2 tbsp chopped fresh parsley:
- Lemon wedges: for serving
Instructions
- Step 1:
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Step 2:
- Heat 1.5 tbsp olive oil and 1.5 tbsp butter in a large skillet over medium-high heat.
- Step 3:
- Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- Step 4:
- Lower the heat to medium. Add remaining olive oil and butter to the skillet. Stir in garlic and sauté for 30 seconds, until fragrant.
- Step 5:
- Add the red pepper flakes (if using), then the zucchini and carrot noodles, and bell pepper. Toss gently for 2–3 minutes until just tender.
- Step 6:
- Add the baby spinach and cook until wilted, about 1 minute.
- Step 7:
- Return the shrimp to the skillet, add lemon juice and chopped parsley, and toss everything together until well combined and heated through.
- Step 8:
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra parsley and lemon wedges.
Save This dish quickly became a family favorite for weekend dinners where everyone gathers around the table enjoying the fresh, vibrant flavors together.
Required Tools
Large skillet Spiralizer or julienne peeler Tongs Cutting board and knife
Allergen Information
Contains shellfish (shrimp) and dairy (butter) Ensure all packaged ingredients (e.g. butter) are gluten-free if required Always double-check labels for hidden allergens
Nutritional Information
Calories 275 Total Fat 17 g Carbohydrates 10 g Protein 22 g per serving
Save This recipe is a perfect balance of zest and richness that can be prepared swiftly on any busy night.
Recipe FAQs
- → What type of noodles are used?
Spiralized zucchini and carrot noodles provide a fresh, low-carb base with a light texture that complements the shrimp.
- → Can I substitute the shrimp?
Yes, other seafood like scallops or firm white fish can be used, adjusting cooking time accordingly.
- → How to avoid overcooking shrimp?
Cook shrimp for 1–2 minutes per side until just pink and opaque, then remove immediately to prevent toughness.
- → What adds heat to this dish?
Red pepper flakes are optional for a mild spicy kick but can be omitted for a milder flavor.
- → Can I prepare this ahead?
Best served fresh, but components like spiralized veggies can be prepped in advance to save time.
- → Are there gluten-free options included?
Yes, this dish uses naturally gluten-free ingredients and suits gluten-free diets when ensuring all components like butter are gluten-free.