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Skillet Lemon Garlic Butter Shrimp and Zucchini

This skillet lemon garlic butter shrimp and zucchini recipe is a flavorful, quick, and healthy weeknight meal. It features succulent shrimp and tender zucchini in a vibrant lemon-garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 2
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 1 medium zucchini sliced into half-inch thick rounds
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
shrimp
  • 6 ounces shrimp peeled & deveined, patted dry
  • salt and pepper lightly seasoned
sauce
  • 1 tablespoon unsalted butter
  • 1 clove garlic minced
  • 1 tablespoon lemon juice fresh
  • 2 tablespoons fresh parsley chopped

Equipment

  • Skillet
  • Baking sheet
  • Oven

Method
 

Roast the Zucchini
  1. Preheat your oven to 425°F. Slice the zucchini into half-inch thick rounds. On a baking sheet, toss the zucchini rounds with olive oil, dried oregano, salt, and pepper until evenly coated. Roast for 15-20 minutes, or until tender and showing slight golden edges.
Prepare the Shrimp
  1. While the zucchini roasts, thoroughly pat the shrimp dry with paper towels – this is crucial for achieving a good sear. Season them lightly with salt and pepper.
Sauté the Garlic
  1. In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for approximately 30 seconds, just until it becomes fragrant. Be careful not to let it brown, as this can make it bitter.
Cook the Shrimp
  1. Add the seasoned, dried shrimp to the skillet with the fragrant garlic butter. Cook for 2-3 minutes per side. They should turn opaque and pink quickly. Avoid overcrowding the pan; cook in batches if necessary.
Finish the Dish
  1. Once the shrimp are cooked, stir in the fresh lemon juice. Sprinkle the chopped fresh parsley over the shrimp and toss everything together to coat. The lemon juice will deglaze the pan, creating a light, flavorful pan sauce.
Serve
  1. Plate the lemon garlic butter shrimp immediately. Serve alongside the roasted zucchini, drizzling any extra sauce from the skillet over the shrimp.

Notes

Ensure shrimp are patted thoroughly dry for a good sear. Do not overcook shrimp. Sauté garlic until fragrant but not browned. Roast zucchini until tender-crisp. Always taste and adjust seasoning before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.