Stovetop seafood low-carb quick weeknight

Shrimp Zucchini Scampi

Name: Shrimp Zucchini Scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Large shrimp, peeled and deveined; 3 medium Zucchini, spiralized (about 3 medium); 1.5 tsp Salt and freshly ground black pepper (combined); 1 tbsp Extra-virgin olive oil; 2 tbsp Unsalted butter; 3 clove Garlic, minced; 0.25 tsp Red pepper flakes; 0.33 cup Low-sodium chicken broth (or dry white wine); 2 tbsp Fresh lemon juice (about 1 lemon); 2 tbsp Fresh parsley, chopped

A bright, low-carb twist on classic scampi that swaps pasta for tender spiralized zucchini. Quick to make on the stovetop, it pairs succulent garlic-lemon shrimp with a buttery, savory sauce for a healthy weeknight dinner.

0.0(0 reviews)

Prep: 10m · Cook: 10m · Total20 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"This dish is a fantastic bridge between shrimp bowls and traditional pasta scampi—light but satisfyingly saucy. Home cooks will love how fast it comes together and how easy it is to adjust spice and lemon to taste."

Shrimp Zucchini Scampi

This Shrimp Zucchini Scampi trims everything down to the essentials: bright lemon, sweet garlic, a touch of butter, and perfectly seared shrimp, all riding a nest of crisp-tender zucchini zoodles instead of pasta. The dish keeps the indulgent mouthfeel of traditional scampi while cutting carbs and shining a spotlight on texture — the shrimp should be snappy, the sauce silky, and the zoodles just warmed through so they maintain a pleasant bite. Red pepper flakes give a background lift, while parsley and fresh lemon clean the palate between buttery bites.

What makes this version work is technique rather than trickery: drying and searing the shrimp for color and quick cooking, salting and draining the spiralized zucchini so the sauce doesn’t dilute, and using the fond in the pan to build flavor with a quick deglaze of broth or white wine. It’s a 20-minute recipe for people who want a dinner that feels layered and finished without fuss — excellent for weeknights, light summer dinners, or when you want something that travels well from stovetop to table without collapsing into a soggy mess.

Plan your timing

Enter your target meal time:

6:35 pm–6:40 pm→Prep shrimp and zucchini

6:40 pm–6:45 pm→Sear the shrimp

6:45 pm–6:50 pm→Build the scampi sauce

6:50 pm–6:55 pm→Finish with zucchini and garnish

Ingredients

Yield

Instructions

Prep shrimp and zucchini

Pat the shrimp dry with paper towels and season lightly with the salt and pepper mix. Spiralize the zucchini and place the zoodles in a colander set over the sink; sprinkle a pinch of salt and let them drain while you heat the pan so they release excess moisture.

For this step

1 lbLarge shrimp, peeled and deveined
3 mediumZucchini, spiralized (about 3 medium)
1.5 tspSalt and freshly ground black pepper (combined)

Sear the shrimp

Heat a large skillet over medium-high heat and add the olive oil. Add the shrimp in a single layer and cook 1-2 minutes per side until just opaque and slightly golden; transfer the shrimp to a plate and set aside.

For this step

1 tbspExtra-virgin olive oil

Build the scampi sauce

Reduce heat to medium, add the butter to the same skillet and melt, then stir in the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the chicken broth and lemon juice to deglaze the pan, simmer 1-2 minutes until slightly reduced, then return the shrimp to the skillet and toss to coat in the sauce.

For this step

2 tbspUnsalted butter
3 cloveGarlic, minced
0.25 tspRed pepper flakes
0.38 cupLow-sodium chicken broth (or dry white wine)
2 tbspFresh lemon juice (about 1 lemon)

Finish with zucchini and garnish

Add the spiralized zucchini to the skillet and gently toss with the shrimp and sauce for 1-2 minutes—just until the zoodles are warmed through but still al dente. Remove from heat, taste and adjust seasoning, then sprinkle with chopped parsley and serve immediately.

For this step

2 tbspFresh parsley, chopped

Tips from the kitchen

Dry shrimp well

Pat shrimp completely dry before seasoning so they sear instead of steaming; moisture is the enemy of browning.

Salt zoodles early

Sprinkle the spiralized zucchini with a pinch of salt and let them drain in a colander for 5–10 minutes to remove excess water before cooking.

Use moderate heat

Sear shrimp on medium-high for quick color, then drop to medium when making the sauce so the butter and garlic don’t burn.

Finish with citrus

Add the fresh lemon juice at the end to keep the flavor bright; acid added too early will flatten and cook off.

Toss, don’t simmer

When you add the zoodles, toss them just until warmed through (1–2 minutes) to avoid releasing more water and becoming mushy.

Variations & substitutions

White wine swap

Use a dry white wine (like Pinot Grigio) instead of chicken broth for a brighter, more traditional scampi flavor; reduce slightly before returning the shrimp.

Capers and herbs

Add a tablespoon of drained capers and a mix of chives and basil for a briny, herb-forward twist that pairs beautifully with lemon.

Tomato and basil

Toss in halved cherry tomatoes during the sauce step and finish with torn basil for a fresh, slightly sweet contrast to the buttery sauce.

Protein swaps

Use large scallops or thinly sliced chicken breast if you prefer; adjust searing time so scallops get a golden crust and chicken cooks through without drying.

Storage & make-ahead

Leftovers are best eaten within 24–48 hours in the refrigerator because zucchini releases more water over time; store in an airtight container on a paper towel to absorb excess moisture. Reheat gently in a skillet over low-medium heat with a splash of broth or olive oil to revive the sauce; avoid microwaving at high heat, which makes the zoodles soggy. Do not freeze — the texture of the zucchini and the sauce will degrade.

What to serve with it

Serve the scampi over a shallow pile of zoodles with the shrimp on top and a lemon wedge on the side for squeezing. If not watching carbs, offer a crusty baguette to soak up the sauce, or serve alongside a simple arugula salad and a glass of crisp Sauvignon Blanc or a light Vermentino to complement the lemon and seafood.

Frequently asked questions

Can I use frozen shrimp?

Yes — thaw thoroughly in the refrigerator overnight or under cold running water and pat very dry before cooking; excess moisture will prevent a good sear.

How do I prevent watery zoodles?

Salt the spiralized zucchini and let them drain for at least 5–10 minutes, then squeeze lightly in a clean kitchen towel if they seem especially wet before adding to the pan.

Can I make this ahead of time?

You can sear the shrimp and make the sauce ahead, but wait to toss in the zoodles until just before serving for best texture — warm everything together for 1–2 minutes to finish.

How do I know when the shrimp are done?

Shrimp are done when opaque and just springy to the touch, usually 1–2 minutes per side for large shrimp; avoid cooking until rubbery by removing them from the pan as soon as they turn opaque.

Can I replace the butter for dairy-free?

Yes — substitute an equal amount of olive oil or use a dairy-free buttery spread; flavor will be a bit different but still delicious, and finishing with a little extra lemon helps brighten the dish.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prep shrimp and zucchini

Large shrimp, peeled and deveined1 lb
Zucchini, spiralized (about 3 medium)3 medium
Salt and freshly ground black pepper (combined)1.5 tsp

Step 2: Sear the shrimp

Extra-virgin olive oil1 tbsp

Step 3: Build the scampi sauce

Unsalted butter2 tbsp
Garlic, minced3 clove
Red pepper flakes0.25 tsp
Low-sodium chicken broth (or dry white wine)0.38 cup
Fresh lemon juice (about 1 lemon)2 tbsp

Step 4: Finish with zucchini and garnish

Fresh parsley, chopped2 tbsp

Nutrition Facts

Per serving: 4 oz shrimp

Calories646

Total Fat32.2g

Saturated Fat11.1g

Trans Fat0.1g

Polyunsaturated Fat12g

Monounsaturated Fat5.5g

Total Carbohydrates78.3g

Dietary Fiber8.7g

Total Sugars26.3g

Protein13.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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