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Garlic-Butter Shrimp & Zucchini Skillet

This Garlic-Butter Shrimp & Zucchini Skillet is quick, flavorful, and indulgent! Succulent shrimp, tender zucchini, and zesty lemon come together in a rich garlic-butter sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Low Carb, Quick, Seafood
Servings: 4 servings

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
  • 1 lemon juice juice of 1 lemon

Instructions

  • Start by peeling and deveining the shrimp if that hasn’t been done already. Slice your zucchinis into half-moons about ¼ inch thick. Mince the garlic and chop the parsley so everything is ready to go.
  • 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.
  • 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. 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.
  • 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.
  • 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.

Equipment

  • Large Skillet

Notes

  • Do not overcook the shrimp to avoid rubbery texture; remove from heat as soon as they turn pink and opaque.
  • Be careful not to burn the garlic; sauté it just until fragrant, about 30 seconds.
  • Season the shrimp and zucchini well with salt, pepper, and paprika for best flavor.
  • Use lemon juice as a finishing touch to balance the richness of the butter sauce.
  • Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.