Lemon Butter Shrimp Zucchini

There's something about the sizzle of shrimp hitting a hot pan that makes you feel like you've got your life together, even on a Tuesday night when you're running on fumes. I discovered this one-pan wonder during a stretch where I was determined to prove that weeknight dinners didn't have to mean takeout containers and regret. The lemon butter sauce came together so naturally, catching all those sweet tomato juices and tender zucchini, that I've made it at least once a month since. It's the kind of meal that tastes like you fussed, but honestly, you're done in 25 minutes flat.

I made this for my parents one evening when they were visiting, and my mom kept asking what restaurant I'd ordered from—that's when I knew I'd stumbled onto something special. The way the kitchen smelled like garlic and lemon, how the shrimp turned that perfect coral pink in the oven, it felt effortless and elegant all at once. My dad went back for seconds, which for him is basically a love letter, and I've been riding that high ever since.

Ingredients

• Large shrimp (1 lb): Buy them already peeled and deveined if you can—it's one of those small luxuries that saves you time without sacrificing quality, and honestly, your hands will thank you for not wrestling with shells.
• Medium zucchini (2): Slice them into half-moons so they have flat surfaces that touch the pan and actually develop some color instead of just steaming in their own moisture.
• Cherry tomatoes (1 pint): Halving them lets them release their juice into the sauce, creating that glossy, cohesive finish that makes everything taste intentional.
• Garlic (3 cloves): Mince it fine and let it bloom in the oil first—this single step is the difference between a dish that tastes homemade and one that tastes hastily thrown together.
• Unsalted butter (3 tbsp): The butter is doing the heavy lifting here, so don't skimp or substitute with margarine; save it for finishing the dish where its richness can actually shine.
• Olive oil (2 tbsp): Use a good one if you have it, since the bright fruity notes will play nicely with the lemon and herbs.
• Lemon (1 large): Zest it before you juice it—that zest sprinkled at the end catches the light and adds a peppery brightness that bottled juice simply cannot match.
• Crushed red pepper flakes (optional): A modest pinch gives the sauce a gentle warmth without overwhelming those delicate shrimp, but leave it out if you're cooking for people who prefer their food mild.
• Fresh parsley (2 tbsp): This is your finishing touch, the thing that makes the dish look like you actually know what you're doing in the kitchen.

Instructions

Get your oven ready and prep your vegetables:

Preheat your oven to 400°F and have everything prepped and sitting on your cutting board before you turn on any burners—mise en place might sound fancy, but it's really just keeping yourself from panicking midway through cooking.

Build your flavor base with garlic:

In your large ovenproof skillet, warm the olive oil and 1 tablespoon of butter over medium heat, then add the minced garlic and let it sit for about a minute until it becomes fragrant and slightly golden. This isn't the moment to rush; that aromatic bloom is what makes people ask what you're cooking from three rooms away.

Soften the vegetables:

Toss in your zucchini and cherry tomatoes, season everything generously with salt, pepper, and red pepper flakes if you're using them, then cook for 3 to 4 minutes while stirring now and then. You want the vegetables to soften slightly around the edges but not collapse into themselves—they'll finish cooking in the oven, so resist the urge to overdo it here.

Arrange the shrimp in the center:

Push those vegetables to the sides of the skillet and arrange your shrimp in a single layer in the middle, giving each one a light sprinkle of salt and pepper. This setup ensures the shrimp cook evenly and don't steam on top of each other.

Add the lemon-butter finish:

Dot the remaining butter across the shrimp and vegetables, scatter the lemon zest over everything, then pour that bright lemon juice evenly across the entire pan. The butter will start melting immediately, carrying all those flavors toward each other.

Let the oven do the work:

Transfer the skillet to the oven and roast for 8 to 10 minutes until those shrimp have turned that gorgeous coral pink and feel firm to the touch. Don't get distracted and forget about it—opening the door around the 8-minute mark to peek isn't cheating, it's good sense.

Finish with herbs and serve:

Pull the skillet from the oven, scatter fresh parsley over the top, and serve immediately with lemon wedges on the side so people can add brightness if they want it. The whole dish is best enjoyed fresh from the pan, steaming and glistening.

Save Pin

There was one evening when a friend came over unexpectedly and I found myself making this dish on a whim, and watching their face light up when they tasted it—that moment reminded me why I love cooking in the first place. Food doesn't have to be complicated to feel special; sometimes the best meals are the ones that come together with confidence and arrive at the table still steaming.

When to Serve This

This shrimp dish is perfect for those nights when you need dinner on the table without drama, but also want it to feel like you actually tried. It's elegant enough to serve to guests, practical enough for a busy Wednesday, and satisfying enough that nobody's raiding the pantry at nine o'clock. The beauty is that it works year-round—light and fresh in summer, but the butter sauce makes it feel warm and nourishing when the weather turns cold.

How to Build Around It

Deciding what to serve alongside this dish depends on your mood and your hunger level. Some nights I'm content to eat it straight from the skillet with nothing but lemon wedges and maybe a glass of white wine, while other times I want something to soak up all that gorgeous sauce. The vegetables are already there, so if you're keeping it light, that's absolutely enough, but don't hesitate to add a starch if your table needs it.

Simple Sides That Work

Crusty bread is honestly the most natural pairing here—something to drag through that lemon-butter sauce without any fuss or complexity. Rice, quinoa, or even a simple green salad all work beautifully depending on whether you're in the mood for comfort or keeping things lean. Think of the sides as supporting players; the shrimp and that buttery sauce are the stars, and everything else is just making them look good.

• Toast bread just before serving so it's warm and crispy, perfect for soaking up every drop of sauce.
• If you choose rice, a simple white or jasmine variety won't compete with the lemon-butter flavors you've worked to build.
• A green salad with a light vinaigrette adds freshness without making the meal feel heavy or overdone.

Save Pin

This one-pan shrimp dish has become my go-to proof that good food doesn't require hours at the stove or an ingredient list longer than your arm. Every time I make it, I'm reminded that sometimes the simplest meals are the ones people remember longest.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp can be used but ensure they are fully thawed and patted dry to avoid excess moisture during cooking.

→ What can I substitute if I don’t have zucchini?

Yellow squash or asparagus make great alternatives and maintain the dish’s texture and flavor balance.

→ How can I make this dairy-free?

Replace butter with additional olive oil to keep the richness while avoiding dairy ingredients.

→ Is it possible to add a bit of heat to the dish?

Yes, incorporating crushed red pepper flakes as suggested adds a mild spicy kick without overpowering the flavors.

→ What side dishes pair well with this meal?

Serve alongside crusty bread, quinoa, or rice to complement the zesty shrimp and vegetables.