Garlic-Butter Shrimp & Zucchini Skillet

If you’re craving a quick, flavorful dinner that feels indulgent without the fuss, this Garlic-Butter Shrimp & Zucchini Skillet is about to become your new go-to. It’s a vibrant, colorful dish that brings together succulent shrimp and tender zucchini in a rich garlic-butter sauce, brightened with zesty lemon juice and fresh parsley. Whether you’re cooking for a busy weeknight or a casual weekend meal, this recipe delivers maximum taste with minimal effort.

Why This Recipe Is a Must-Try

There’s something undeniably satisfying about the combination of garlic, butter, and shrimp. This Garlic-Butter Shrimp & Zucchini Skillet takes those classic flavors and elevates them with the addition of fresh zucchini, making it a lighter yet still hearty option. The dish cooks all in one skillet—meaning fewer dishes and more time to enjoy your meal. Plus, it’s naturally low-carb, gluten-free, and packed with protein and veggies, making it a balanced choice that’s both nourishing and delicious.

What’s also fantastic about this recipe is its versatility. The simplicity of the ingredients means you can easily tweak it to your taste or what you have on hand. And if you love shrimp, you might also enjoy the creamy comfort of a Creamy Greek Shrimp Pasta, which shares that same rich, garlicky flavor profile but with a pasta twist.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

How To Make Garlic-Butter Shrimp & Zucchini Skillet

Step 1: Prepare Your Ingredients

Start by peeling and deveining the shrimp if that hasn’t been done already. Slice your zucchinis into half-moons about ¼ inch thick—this shape helps them cook evenly and absorb the buttery garlic sauce beautifully. Mince the garlic and chop the parsley so everything is ready to go.

Step 2: Cook the Zucchini

Heat 2 tablespoons of the butter in a large skillet over medium heat. Once melted, add the sliced zucchini and season lightly with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until the zucchini is tender but still has a bit of snap. Remove the zucchini from the skillet and set aside.

Step 3: Sauté the Garlic and Shrimp

Add the remaining 2 tablespoons of butter to the same skillet. When it’s melted and starting to bubble, add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it. Next, add the shrimp in a single layer and sprinkle with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.

Step 4: Combine and Finish

Return the cooked zucchini to the skillet with the shrimp. Stir everything together gently to combine. Pour in the lemon juice and sprinkle with the chopped parsley. Give the skillet one last toss to coat everything in the bright, garlicky butter sauce.

Step 5: Serve

Serve the Garlic-Butter Shrimp & Zucchini Skillet immediately, either on its own for a low-carb meal or alongside your favorite grain or crusty bread to soak up all the delicious juices. This dish pairs wonderfully with a light, fresh salad—like a simple green salad or even a Carrot Zucchini Salad for some extra crunch and color.

Common Mistakes to Avoid

• Overcooking the shrimp: Shrimp cook very quickly and become rubbery if overdone. Watch closely and remove them from heat as soon as they turn pink and opaque.
• Burning the garlic: Garlic can turn bitter if burnt. Sauté it just until fragrant, about 30 seconds, then add the shrimp right away.
• Not seasoning properly: Don’t forget to season the shrimp and zucchini with salt, pepper, and paprika to bring out their natural flavors.
• Skipping the lemon juice: The lemon juice adds a fresh brightness that balances the richness of the butter—it’s a crucial finishing touch.

Variations and Customizations

• Add heat: Incorporate a pinch of red pepper flakes when cooking the garlic for a spicy kick.
• Swap the zucchini: Use yellow squash or asparagus if zucchini isn’t available or if you want to mix it up.
• Herb options: Try fresh basil, cilantro, or dill instead of parsley for a different flavor profile.
• Add a creamy element: Stir in a splash of cream or coconut milk at the end for a richer sauce.
• Serve over grains: Spoon the shrimp and zucchini over rice, quinoa, or couscous for a more filling meal.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or microwave briefly to avoid overcooking the shrimp. This dish doesn’t freeze well because the zucchini can become mushy upon thawing, so it’s best enjoyed fresh or refrigerated.

FAQ

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the skillet.

Is this recipe gluten-free?

Yes, the Garlic-Butter Shrimp & Zucchini Skillet is naturally gluten-free, making it a great option for those avoiding gluten.

What can I serve with this dish?

This skillet pairs beautifully with a crisp green salad, crusty bread, or a simple side of rice or quinoa. For a fresh twist, try serving it alongside a Carrot Zucchini Salad.

Can I make this recipe dairy-free?

Yes! Substitute the unsalted butter with a dairy-free alternative like olive oil or coconut oil to keep it dairy-free while still maintaining that rich flavor.

Conclusion

The Garlic-Butter Shrimp & Zucchini Skillet is a shining example of how simple ingredients can come together to create something truly special. With just a handful of pantry staples and fresh produce, you get a delicious, visually appealing dish that’s ready in under 30 minutes. Its rich garlic-butter sauce, bright lemon notes, and tender shrimp make it a crowd-pleaser that’s perfect any night of the week. Give it a try, and you’ll see why this recipe deserves a spot in your regular rotation.

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