Lemon Butter Shrimp Zucchini (Printable)

Succulent shrimp with zucchini and cherry tomatoes in a zesty lemon-butter sauce, ready in 25 minutes.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 2 medium zucchini, sliced into half-moons
03 - 2 cups cherry tomatoes, halved
04 - 3 cloves garlic, minced

→ Sauce & Seasonings

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - Zest and juice of 1 large lemon
08 - 1/2 teaspoon crushed red pepper flakes
09 - Salt and freshly ground black pepper to taste
10 - 2 tablespoons fresh parsley, chopped

→ Optional

11 - Lemon wedges for serving

# How To Make:

01 - Preheat oven to 400°F.
02 - In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add zucchini and cherry tomatoes. Season with salt, pepper, and red pepper flakes. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften.
04 - Push vegetables to the sides of the skillet. Arrange shrimp in a single layer to the center. Season lightly with salt and pepper.
05 - Dot the shrimp and vegetables with remaining butter. Sprinkle with lemon zest and pour lemon juice evenly over the skillet.
06 - Transfer the skillet to the oven and roast for 8 to 10 minutes, until shrimp are pink and cooked through.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Top Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup when you're already exhausted from the day.
  • The shrimp stays impossibly tender and the lemon-butter sauce is bright enough to make you forget you're eating something this healthy.
  • It's naturally gluten-free and low-carb, so no one at your table needs special accommodations or explanations.
02 -
  • Don't overcrowd the shrimp or they'll steam instead of sear—giving them space means they actually develop flavor and texture instead of turning rubbery.
  • An ovenproof skillet with a metal handle is non-negotiable here; glass or plastic handles will protest loudly when that oven heat hits, and trust me, you don't want that kind of drama mid-dinner.
03 -
  • If you want to make this dairy-free, swap the butter for more olive oil—use 4 tablespoons total instead of 3 tablespoons butter and 2 tablespoons oil, and you'll barely notice the difference.
  • A pinch of smoked paprika stirred in at the very end adds a subtle depth that makes people wonder what your secret ingredient is.
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