Why You’ll Love Shrimp Scampi Over Spiralized Zucchini Recipe

I like this recipe because it comes together incredibly fast while still tasting rich and luxurious. I enjoy how the shrimp stay juicy, the garlic butter sauce feels indulgent, and the zucchini keeps everything light and low calorie. I also appreciate that it uses simple ingredients and minimal prep, making it perfect for busy days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb shrimp, peeled and deveined
2 medium zucchinis, spiralized
3 tbsp butter
3 cloves garlic, minced
1/4 cup low-sodium vegetable broth
1 tbsp lemon juice
1/4 tsp red pepper flakes
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Directions

I start by heating the butter in a large skillet over medium heat until melted.

I add the minced garlic and sauté it for about 30 seconds, just until fragrant, making sure it doesn’t brown.

I add the shrimp to the skillet and cook them for about 2 minutes per side, until they turn pink and opaque.

I pour in the vegetable broth and lemon juice, letting the mixture simmer for about 1 minute to slightly reduce.

I sprinkle in the red pepper flakes, salt, and pepper, adjusting to taste.

I toss in the spiralized zucchini and cook for about 2 minutes, just until tender but not mushy.

I garnish everything with fresh parsley and serve immediately.

Servings and Timing

I get 2 servings from this recipe.
Prep time is about 10 minutes, cook time is around 10 minutes, and the total time comes to approximately 20 minutes.

Variations

I sometimes add grated Parmesan cheese for a richer finish.
When I want extra brightness, I include lemon zest along with the juice.
For a dairy-free option, I replace butter with olive oil.
If I want more heat, I increase the red pepper flakes slightly.

Storage/Reheating

I prefer this dish fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a skillet over low heat to avoid overcooking the shrimp and zucchini.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking.

How do I prevent zucchini from getting soggy?

I spiralize the zucchini right before cooking and keep the cook time very short.

Can I use olive oil instead of butter?

Yes, I often substitute olive oil for a lighter, dairy-free version.

Why use vegetable broth instead of wine?

I use vegetable broth to keep the recipe halal while still adding flavor and moisture to the sauce.

Can I make this without broth?

Yes, I can use water with a bit of extra lemon juice, though the flavor will be milder.

Is this recipe keto-friendly?

I find it works well for low-carb and keto diets since zucchini replaces pasta.

Can I add pasta instead of zucchini?

Yes, I sometimes serve the shrimp scampi over cooked pasta instead.

How do I know when shrimp are done?

I look for shrimp that are pink, opaque, and curled into a loose “C” shape.

Can I add vegetables?

Yes, I like adding cherry tomatoes or spinach for extra color and nutrients.

Why is my shrimp rubbery?

That usually happens when shrimp are overcooked, so I keep a close eye on them and cook just until done.

Conclusion

I keep coming back to this shrimp scampi over spiralized zucchini because it’s quick, flavorful, and perfectly balanced. It gives me all the comfort of classic shrimp scampi while staying light and fresh, making it a reliable favorite in my kitchen.