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Skillet Lemon Garlic Butter Shrimp and Zucchini

Whip up this easy Skillet Lemon Garlic Butter Shrimp and Zucchini recipe in under 30 minutes. A healthy, low-carb weeknight dinner the whole family will love!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp peeled and deveined
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 2 medium zucchini sliced into half moons
  • 1 pint cherry tomatoes
  • 4 tablespoon butter or ghee
  • 5 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped parsley
  • 1 pinch red pepper flakes if using
  • grated parmesan for serving

Equipment

  • Large skillet
  • paper towels
  • Plate

Method
 

Prep the Shrimp
  1. Pat the shrimp thoroughly dry with paper towels. Season generously with salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the Shrimp
  1. Add the seasoned shrimp to the hot skillet in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
Cook the Zucchini & Tomatoes
  1. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced zucchini and cook for 4-5 minutes, stirring occasionally, until lightly browned but still crisp-tender. Add the cherry tomatoes and cook for another 2-3 minutes, until they just begin to burst.
Make the Sauce
  1. Reduce the heat to medium. Add the butter, minced garlic, and red pepper flakes (if using) to the skillet. Cook for 30-60 seconds, stirring constantly, until the garlic is fragrant and the butter is melted. Stir in the fresh lemon juice and lemon zest.
Combine and Finish
  1. Return the seared shrimp to the skillet with the zucchini and tomatoes. Toss everything together gently to coat with the lemon-garlic butter sauce. Cook for just another minute, until the shrimp are heated through. Remove the skillet from the heat.
Garnish and Serve
  1. Sprinkle with fresh chopped parsley. Serve immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet over low heat or in the microwave. Be careful not to overcook the shrimp during reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.