3large zucchiniif you choose to serve over zoodles
Heat a large non-stick skillet over medium heat. Add butter and oil.
Chop onions and add to the butter. Add salt and pepper and stir. Allow to cook over medium to medium low until onions are slightly caramelized. This should take 10-12 minutes. If your onions begin to brown, turn the heat down.
While onions cook, slice zucchini or turn into “zoodles.” Add zoodles to a second large, non-stick skillet set over high heat right before you add your shrimp to the onion/butter skillet. Cook, tossing occasionally, until shrimp are done.
Mince garlic and add to the pan with the onions. Stir, continuing to cook over medium-low until garlic is fragrant, 2-3 minutes.
Increase heat to medium high. Add cleaned shrimp and stir regularly until shrimp are no longer translucent. In this picture, you can see how the shrimp are beginning to cook. Some are totally translucent (sort of gray) and others are partially pink. The pink part is the cooked part. Turn off the heat just as soon as the shrimp are all pink.
Before serving, taste shrimp mixture for seasoning and add more salt and/or pepper if desired. This is also good with a sprinkling of cajun seasoning. (see note)
Serve over zucchini noodles, spaghetti squash, cauliflower rice, mashed cauliflower or spaghetti squash cakes.