This lemon garlic butter shrimp with shirataki noodles recipe is a fantastic low carb dinner. It’s quick, flavorful, and perfect for a satisfying meal without all the carbs. You’ll love how easy it is to make this delicious dish.
Key Ingredients & Substitutions
- Shrimp: Use large, peeled, and deveined shrimp. Frozen works great, just thaw first.
- Shirataki Noodles: These clear, low-carb noodles are key. Rinse them well before cooking.
- Garlic: Fresh garlic is best for maximum flavor.
- Lemon: Both zest and juice brighten the dish.
- Butter: Unsalted butter for controlling the sodium. You can use a dairy-free alternative if needed.
Ingredients
Main Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 (7 oz) packages shirataki noodles
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
Spices:
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2
- Calories per Serving: Approximately 350
- Tools Needed: Large skillet, fine-mesh strainer
Step-by-Step Instructions
1. Prepare the Shirataki Noodles
Open and drain the shirataki noodles from their liquid. Rinse them thoroughly under cold water for a minute or two. Pat them dry with paper towels to remove excess moisture.
2. Sauté the Garlic and Butter
Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
3. Cook the Shrimp
Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes per side until they turn pink and opaque. Do not overcook the shrimp.
4. Finish with Lemon and Parsley
Remove the skillet from the heat. Stir in the lemon juice, lemon zest, and chopped parsley. Toss everything together until the shrimp is evenly coated in the delicious lemon garlic butter sauce.
5. Combine and Serve
Add the drained and dried shirataki noodles to the skillet. Toss gently to combine with the shrimp and sauce. Serve immediately for a satisfying low carb dinner.
Variation Ideas
- Add a handful of spinach or asparagus during the last minute of cooking for extra greens.
- Stir in a tablespoon of cream cheese or coconut cream for a richer, creamier sauce.
- Top with grated parmesan cheese for an extra savory touch.
Storage Instructions
You can store any leftover lemon garlic butter shrimp with shirataki noodles in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat or in the microwave until just warmed through to prevent the shrimp from becoming tough.
Frequently Asked Questions
Are shirataki noodles really low carb?
Yes, shirataki noodles are almost carb-free, making them an excellent choice for low carb dinner recipes. They are primarily water and a fiber called glucomannan.
Do I have to rinse shirataki noodles?
It’s highly recommended to rinse them thoroughly to remove their distinct odor and improve their texture.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before cooking and pat them dry.
What if I don’t have fresh lemon?
While fresh lemon is best, you can use bottled lemon juice in a pinch, but you’ll miss out on the zest.
How can I make this dish spicier?
Increase the amount of red pepper flakes or add a dash of your favorite hot sauce.
Is this recipe suitable for meal prep?
Yes, it makes a great meal prep option. Just store individual portions for quick low carb dinners throughout the week.