Fish & seafood · Everyday cooking

Garlic Shrimp & Zucchini Ribbons

Quick garlic shrimp with zucchini ribbons, lemon and a small knob of butter.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 15 min
Total: 30 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Shrimppeeled, deveined and patted dry650 g
Zucchinicut into wide ribbons700 g
ButterUnsalted30 g
Olive oilSalad or cooking oil15 g
Garlicthinly sliced15 g
Lemon juiceRaw30 g
Parsleychopped15 g
SaltTable salt2 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Use a vegetable peeler to make broad zucchini ribbons. Chop the soft centers separately so they cook evenly.
Heat the oil in a large skillet. Add the zucchini centers and cook for 2 minutes, then add the ribbons, salt and pepper. Toss for 2–3 minutes and transfer to a bowl.
Melt the butter in the same pan. Add the garlic and cook gently for 30 seconds without browning it.
Add the shrimp in a single layer, working in batches if needed. Cook for roughly 2–3 minutes per side, until the flesh is pearly and opaque throughout.
Return the zucchini to the pan, add the lemon juice and parsley, and toss briefly. Divide into 4 servings with all the pan juices.

Kitchen notes

Shrimp weight excludes shells and tails. Drain thawed shrimp well so they sauté instead of steaming.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 9.1 g
Fiber: 2 g
Carbs − fiber: 7 g
Protein: 24.7 g
Fat: 12.1 g
Energy: 241 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Garlic Shrimp & Zucchini Ribbons

For 4 servings

Fish & seafood

ShrimpRaw, edible flesh650 g

Vegetables

GarlicRaw15 g
ZucchiniRaw, with skin700 g

Fruit & berries

Lemon juiceRaw30 g

Oils & fats

ButterUnsalted30 g
Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
ParsleyFresh15 g
SaltTable salt2 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/garlic-shrimp-zucchini-ribbons/

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