Big-batch recipe · Keto
Garlic butter shrimp and zucchini noodles
4 portions, about 36 g of protein in each. 15 minutes of hands-on work and 10 min of cooking.
Where it sits in the week
What this one is for
On the keto track this is a Wednesday cook — the shorter mid-week top-up, which covers Thursday to Saturday. Cooked once, portioned hot, and eaten across the days that session covers.
Two portions is about 72 g of protein — our own arithmetic on the figure above, not a separate measurement. Protein targets on this site are computed against goal weight or lean mass rather than scale weight, which is the whole of Real Fuel.
Part of the keto meal plan, cooked in the two-session prep schedule.
What goes in
- 2 lb raw shrimp, peeled and deveined
- 6 medium zucchini, spiralized or cut into ribbons
- 6 tbsp butter
- 8 cloves garlic, sliced
- 1 tsp chilli flakes, zest and juice of 2 lemons
- A bunch of parsley
How
- Salt the zucchini noodles and leave them in a colander for 10 minutes, then pat dry — skipped, this dish turns watery.
- Shrimp seared hard in a little of the butter, 90 seconds a side, then out of the pan.
- Rest of the butter melted with the garlic and chilli flakes over low heat until fragrant, not browned.
- Zucchini noodles tossed through the garlic butter for 2 minutes just to warm, shrimp back in, lemon and parsley off the heat.
Keeping it: Fridge 2 days only — zucchini noodles weep water and go soft fast. Best made close to eating; if batching, keep the noodles raw and salted separately until the day you cook the shrimp.
Nothing on this page is medical advice. It is a plan written for general strength training in healthy adults, and any condition or medication you are managing outranks it.
The rest of the keto week
3 more big-batch recipes on this track, plus the seven-day plan they feed.