Quick, flavorful, and perfect for weeknights — this honey garlic butter shrimp with zucchini noodles is a low-carb winner that comes together fast. Ready in about 30 minutes from start to finish, it’s the kind of easy, healthy shrimp dinner that feels indulgent without derailing your goals.

Honey Garlic Butter Shrimps with Zucchini Noodles

Prep Time: 10 minutes · Cook Time: 20 minutes · Total Time: 30 minutes · Difficulty: Easy · Servings: 4

Why you’ll love this recipe

This recipe checks a lot of boxes: it’s a tasty low carb shrimp recipe, an easy garlic butter shrimp dish, and a healthy shrimp dinner option that’s also part of quick shrimp recipes you can rely on when time is short. Sweet honey and savory garlic butter make the shrimp shine, while zucchini noodles (zoodles) keep things light and gluten-free. The result is a satisfying meal that tastes like restaurant fare but is made at home in a fraction of the time.

Ingredients

1 ½ lbs (700g) large shrimp, peeled and deveined (tails removed or left on as preferred)
4 medium zucchini, spiralized into noodles (about 6 cups)
3 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
2 tbsp honey
1 tbsp soy sauce or tamari (use tamari for gluten-free)
½ tsp red pepper flakes (optional, to taste)
Salt and freshly ground black pepper, to taste
Juice of ½ lemon
2 tbsp chopped fresh parsley or basil, for garnish
Lemon wedges, to serve

Step-by-step instructions

Prep the shrimp and zoodles: Pat shrimp dry with paper towels and season lightly with salt and pepper. Spiralize the zucchini and place the zoodles in a colander with a pinch of salt to draw out excess moisture while you cook the shrimp (about 5–10 minutes).
Make the garlic butter sauce: In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. When the butter melts, add the minced garlic and sauté for 30–45 seconds until fragrant (do not brown).
Cook the shrimp: Add the shrimp in a single layer and cook for 1.5–2 minutes per side, until pink and just cooked through. Stir in the honey, soy sauce, red pepper flakes (if using), and the remaining 1 tablespoon of butter. Cook for another minute, tossing to coat the shrimp in the glaze. Taste and adjust seasoning.
Finish the zoodles: Push the shrimp to one side of the pan and add the zucchini noodles. Toss with the juices and cook for 1–2 minutes until zoodles are just warmed and tender-crisp — avoid overcooking to prevent sogginess. Squeeze lemon juice over everything and toss to combine.
Serve: Transfer shrimp and zoodles to serving plates, sprinkle with chopped parsley or basil, and add lemon wedges on the side. Serve immediately for best texture.

Cooking tips and tricks

Pat shrimp very dry: Removing surface moisture gives a better sear and prevents steaming. This is key to an easy garlic butter shrimp with great texture.
Don’t overcook shrimp: Shrimp cook fast — usually 3–4 minutes total for large shrimp. They’re done when opaque and slightly firm. Overcooking makes them rubbery.
Keep zoodles crisp: Salted zoodles release water. Let them sit in a colander for a few minutes, then squeeze gently in a kitchen towel if they seem very wet. Cook zoodles briefly in the pan (1–2 minutes) to avoid a watery dish.
Honey substitution: For a lower-sugar option, replace honey with 1–2 tsp of a sugar-free syrup or a splash of low-carb sweetener mixed with a little water — adjust to taste.
Skillet choice: Use a heavy-bottomed skillet or cast iron for even heat and a nicer sear on the shrimp.
Flavor boost: Add a splash of white wine to the pan after cooking the garlic for extra depth, letting it reduce for a minute before adding the shrimp.

Nutritional information (approximate per serving)

These values are estimates and will vary with exact ingredient brands and portion sizes.

Calories: 260 kcal
Protein: 28 g
Fat: 12 g
Carbohydrates: 10 g (Net carbs ~8 g)
Fiber: 2 g
Sugar: 6 g

This makes the dish a solid low carb shrimp recipe and an appealing choice for anyone tracking macros or wanting a healthy shrimp dinner option.

Recipe variations

Spicy honey garlic shrimp: Increase red pepper flakes or add a teaspoon of sriracha to the sauce for heat.
Lemon herb twist: Replace honey with extra lemon juice and add chopped dill or tarragon for a bright, herb-forward version.
Creamy garlic butter shrimp and zoodles: Stir in ¼ cup of heavy cream or coconut cream at the end for a richer sauce (adds calories but very satisfying).
Asian-inspired: Add 1 tsp sesame oil and sprinkle toasted sesame seeds and sliced green onions on top for a different flavor profile.
Vegetable boost: Toss in halved cherry tomatoes, sliced bell pepper, or spinach for extra color and nutrition.
Swap the zoodles: If you’re not low-carb, serve this over whole-wheat pasta, rice noodles, or cauliflower rice.

Storage and serving suggestions

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or briefly in the microwave — avoid high heat, which will overcook shrimp and make zoodles soggy.

Make-ahead tips: Cook the shrimp and sauce, but store zoodles separately. Reheat shrimp and toss with fresh or briefly warmed zoodles when ready to serve.
To freeze: Shrimp and zucchini noodles don’t freeze well together because the zoodles become watery. You can freeze cooked shrimp alone for up to 3 months; thaw in the fridge and reheat gently.
Serving ideas: Serve with a crisp green salad, roasted asparagus, or a side of garlic bread if you’re not keeping it low-carb. A squeeze of fresh lemon right before eating brightens the flavors.

FAQ — quick answers for common questions

Can I use frozen shrimp for this shrimp and zucchini noodles recipe?: Yes. Thaw frozen shrimp fully in the refrigerator or under cold running water, then pat dry before cooking. Make sure they’re completely defrosted to avoid excess liquid in the pan.
How long should I cook shrimp so they don’t get rubbery?: Shrimp cook quickly — about 1.5–2 minutes per side depending on size. Cook until they turn pink and opaque. Remove promptly from heat and toss with the sauce.
Can I make this recipe ahead for meal prep?: You can prep components ahead: spiralize zucchini and pat dry, peel and devein shrimp, and make the sauce. Cook shrimp and zoodles separately and combine when ready to eat. For best texture, do not store zoodles cooked for long periods.
Is this a healthy shrimp dinner?: Yes — shrimp is lean protein and zucchini noodles reduce carbs compared to pasta. Using moderate butter and honey keeps the dish flavorful while staying relatively light. You can reduce honey or use a low-carb sweetener to further lower carbs.
What can I serve with this quick shrimp recipe?: Serve with a simple mixed green salad, steamed broccoli, or cauliflower rice. For a heartier plate, pair with whole-grain bread or a small portion of brown rice.
My search showed “how to make undefined” or “undefined recipe.” What does that mean?: Sometimes search queries return “undefined” when a field is left blank or a site has a glitch. If you see “how to make undefined” or “undefined recipe,” it usually means the intended dish wasn’t properly specified. For this page, you can safely ignore those terms — focus on the honey garlic butter shrimp with zucchini noodles recipe right here.
Can I use other vegetables instead of zucchini noodles?: Absolutely. Try spiralized carrots, cucumber (raw, as a cold noodle), or a bed of sautéed spinach or asparagus for variety. Keep cooking times short to maintain texture.

Conclusion

This honey garlic butter shrimps with zucchini noodles recipe is a reliable go-to when you want an easy garlic butter shrimp experience without spending hours in the kitchen. It fits into low-carb meal plans, makes for a healthy shrimp dinner, and is one of those quick shrimp recipes that feels special enough for guests. Follow the simple steps, watch the shrimp closely, and you’ll have a flavorful, saucy, and satisfying meal in about 30 minutes. Enjoy!