One-Pan Lemon Butter Shrimp (Print Version)

Succulent shrimp with zucchini and cherry tomatoes in a zesty lemon-butter sauce.

# Ingredient List:

→ Seafood

01 - 1 pound 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 and 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

# Steps:

01 - Preheat oven to 400 degrees Fahrenheit.
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 to the skillet. 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 the shrimp and vegetables with remaining butter. Sprinkle lemon zest over the skillet and pour lemon juice evenly throughout.
06 - Transfer the skillet to the preheated oven and roast for 8 to 10 minutes until shrimp are pink and opaque throughout.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Helpful Hints:

01 -
  • It comes together faster than takeout, which means you can actually enjoy cooking instead of rushing through it.
  • One pan means less cleanup, but honestly, the real magic is how the shrimp releases that subtle sweetness when kissed by lemon and butter.
  • It's naturally gluten-free and low-carb, so it fits into almost any eating style without feeling restrictive or compromised.
02 -
  • Shrimp can go from perfectly tender to rubbery in about 60 seconds, so set a timer and don't leave it unattended in the oven—this is the one place where attention matters most.
  • If your shrimp are medium instead of large, reduce the oven time to 6-7 minutes, and if they're jumbo, add a couple minutes; knowing your ingredient sizes prevents disappointment.
  • The lemon juice must be fresh-squeezed—bottled juice tastes tinny and bitter by comparison, and since lemon is basically your entire flavor profile, it deserves the real thing.
03 -
  • Pat your shrimp completely dry before cooking—any moisture on the surface steams instead of browning, and browning is what gives you that subtle caramelized flavor.
  • An ovenproof skillet is non-negotiable here; if your skillet isn't oven-safe, transfer everything to a baking dish before putting it in the oven and you'll get the same result.
  • Prep all your ingredients before you start cooking, because from the moment you put that pan on the heat, things happen fast and you won't have time to chop.
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