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Keto Lemon Butter Zucchini Shrimp - Bright, Simple, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 medium zucchini, sliced into half-moons (about 1/4-inch thick)
  • 3 tablespoons unsalted butter (or ghee for lactose-free)
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1/4 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon smoked paprika (optional but tasty)
  • Salt and black pepper
  • 2 tablespoons fresh parsley, chopped (or basil)
  • Optional: 2 tablespoons dry white wine or chicken broth
  • Optional garnish: extra lemon wedges

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture. Dry shrimp sear better and stay juicy. Season with salt, pepper, and smoked paprika if using.
  2. Prep the zucchini and aromatics. Slice the zucchini into half-moons, mince the garlic, and zest the lemon. Have everything nearby for quick cooking.
  3. Heat the skillet. Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When hot and shimmering, you’re ready.
  4. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Don’t overcrowd; work in batches if needed. Transfer to a plate.
  5. Sauté the zucchini. In the same skillet, add another tablespoon of butter. Add zucchini, a pinch of salt, and black pepper. Cook 3–4 minutes, stirring occasionally, until tender-crisp with golden edges.
  6. Add garlic and heat. Stir in the minced garlic and red pepper flakes. Cook 30 seconds until fragrant. Avoid browning the garlic.
  7. Deglaze (optional but great). Pour in the white wine or broth to loosen browned bits. Let it bubble for 30–60 seconds to reduce slightly.
  8. Finish the sauce. Lower heat to medium. Add remaining 1 tablespoon butter, lemon zest, and 1–2 tablespoons lemon juice. Stir to create a glossy sauce.
  9. Return the shrimp. Add shrimp and any juices back to the skillet. Toss gently to coat. Warm through for 1 minute. Taste and adjust salt, pepper, and lemon.
  10. Garnish and serve. Sprinkle with chopped parsley and serve with extra lemon wedges. Enjoy as is, or pair with cauliflower rice or zucchini noodles for a fuller plate.