Lemon Garlic Butter Shrimp with Zucchini Noodles

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 20 min

Lemon Garlic Butter Shrimp with Zucchini Noodles, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Ingredients

• 1 lb Raw medium shrimppeeled and deveined
• 4 count Zucchinimedium
• 1 tbsp Olive oil
• 4 tbsp Buttersoftened, divided · Ghee is the source alternative.
• 4 clove Garlicfinely chopped
• 1 tsp Italian seasoning
• 1 pinch Red pepper flakes
• ½ count Lemonjuice
• ¼ cup Chicken or vegetable stockor white wine
• to taste Hot sauce of your choiceto taste · we used Sriracha; Source gives no numeric quantity; use to taste/as garnish as written.
• to taste Salt and fresh cracked pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
• ¼ cup Chopped fresh parsleyfor garnish

Before you start

• Stovetop
• Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Step 1

   Spiralize trimmed zucchini. Heat olive oil with half the butter over medium-high.

2. Step 2

   Lay shrimp in a single layer and season. Cook 1 minute untouched; add garlic, Italian herbs and chili flakes, then stir and cook another 1–2 minutes. Set shrimp aside.

3. Step 3

   Add remaining butter, lemon juice, stock and hot sauce. Simmer 2–3 minutes, stirring.

4. Step 4

   Toss zucchini noodles in the sauce about 2 minutes, reducing excess liquid if needed. Return shrimp and warm 1 minute, then scatter parsley over the dish.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk, shellfish. Check purchased labels and cross-contact.

First-cook checks

• Additional lemon-slice garnish in method is unlisted and omitted.
• The publisher gives no measured amount for: Hot sauce of your choice, to taste (we used Sriracha).
• The publisher gives no measured amount for: Salt and fresh cracked pepper, to taste.
• Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
• Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
• The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
• Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• Christina Cherrier: Lemon Garlic Butter Shrimp with Zucchini Noodles
  https://www.eatwell101.com/lemon-garlic-butter-shrimp-with-zucchini-noodles
• FoodSafety.gov: safe minimum internal temperatures
  https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.