One-Pan Lemon Butter Shrimp (Printable)

Succulent shrimp with zucchini and tomatoes in 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 - 1 pint 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

# Directions:

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 sliced zucchini and halved 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 in the center. Season lightly with salt and pepper
05 - Dot remaining butter over shrimp and vegetables. Sprinkle lemon zest and pour lemon juice evenly across the skillet
06 - Transfer skillet to preheated oven and roast for 8 to 10 minutes until shrimp are pink and cooked through
07 - Remove from oven, garnish with fresh parsley, and serve immediately with lemon wedges

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor mingling together.
  • The whole meal comes together in under 30 minutes, perfect for when you're hungry right now.
  • Naturally gluten-free and low-carb, so it fits into any way you like to eat without feeling restricted.
02 -
  • Shrimp cook faster than you think, and overdone shrimp becomes rubbery in seconds—if you're not sure, pull it out and check one with a knife because it's easier to add 30 seconds than to recover from five minutes too long.
  • Using an ovenproof skillet isn't just convenient, it's essential because moving everything to a baking dish loses that gorgeous crust on the bottom and cools down your sauce.
03 -
  • Buy your shrimp from a fishmonger or the fish counter where they can tell you when they came in, because fresh shrimp tastes noticeably different from frozen-and-thawed.
  • For a dairy-free version, simply use more olive oil in place of the butter—the dish loses some richness but gains a cleaner, brighter flavor that some people actually prefer.
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