Lemon Butter Shrimp with Zucchini (Print View)

Succulent shrimp with zucchini and tomatoes in zesty lemon-butter sauce. Ready in 25 minutes.

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 2 medium zucchini, sliced into half-moons
03 - 1.5 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

# Preparation Steps:

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

# Expert Advice:

01 -
  • It's ready in 25 minutes total, making weeknight dinners feel way less stressful than they actually are.
  • The shrimp stays incredibly tender while the zucchini gets just soft enough to be irresistible, and that lemon-butter sauce ties everything together like it was meant to be.
  • One skillet means one thing to wash, which is the kind of small victory that makes cooking feel like self-care instead of a chore.
02 -
  • Pat your shrimp completely dry before cooking—any excess moisture will cause them to steam instead of sear, and steamed shrimp tastes sadly rubbery instead of tender and succulent.
  • Don't skip the lemon zest step, because the tiny flecks of peel carry essential oils that juice alone can't provide, and they're what makes people ask for your recipe.
03 -
  • Buy shrimp from a good fishmonger or quality grocery store seafood counter where they can tell you how fresh they are—it genuinely makes a difference in both taste and texture.
  • Room temperature ingredients cook more evenly, so take your shrimp out of the fridge 5 minutes before you start cooking and your lemon out at least 10 minutes so you can get more juice from it.
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