Low Carb Garlic Butter Shrimp Bowl
A zesty, low-carb dish featuring tender shrimp in a rich garlic butter sauce served over spiralized zucchini, perfect for busy weeknights.
Ingredients
For the Shrimp Bowl
- 2 tsp olive oil
- 2 medium squash or zucchini (spiraled or grated into noodles)
- 5 medium-sized portabella mushrooms
- 1 Tbsp butter
- 1 tsp minced garlic
- 1 lb raw shrimp (local harvest if available)
- Salt and pepper to taste
- 1/4 cup shredded parmesan cheese
- Parsley for garnish
Instructions
Preparation
- Heat the olive oil in a medium-sized pan over medium heat.
- Add the squash noodles and mushrooms to the pan. Cook for about 2-3 minutes until they are tender, then sprinkle with salt and pepper. Remove this mixture from the pan and set it aside.
- In the same pan, melt the butter. Stir in the minced garlic and then add the raw shrimp; cook until the shrimp are pink and fully cooked—be wary of overcooking them, as they can become rubbery.
- Season with salt and pepper once more, then return the squash and mushrooms to the pan. Stir well to combine, allowing everything to heat through.
- Finish by sprinkling with shredded parmesan cheese and garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave and avoid overheating the shrimp.