One-Pan Lemon Butter Shrimp (Printable Copy)

Tender shrimp, zucchini, and tomatoes roasted with a bright lemon-butter touch.

# What You Need:

→ 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 & 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

# How to Make:

01 - Heat oven to 400°F
02 - In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant
03 - Add sliced zucchini and halved cherry tomatoes. 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 shrimp and vegetables with remaining butter. Sprinkle lemon zest and pour lemon juice evenly over the skillet
06 - Transfer skillet to preheated oven and roast for 8 to 10 minutes until shrimp turn pink and are cooked through
07 - Remove from oven, garnish with fresh parsley, and serve immediately with lemon wedges

# Expert Advice:

01 -
  • It all happens in one skillet, which means minimal cleanup and maximum flavor staying right where you want it.
  • The shrimp cooks in under ten minutes, making this genuinely faster than ordering delivery.
  • That buttery lemon sauce is bright enough to feel fresh but rich enough to feel indulgent, hitting both cravings at once.
02 -
  • Don't walk away from that skillet in the oven—shrimp goes from perfectly cooked to rubbery in about ninety seconds, and you're the only one who can prevent that.
  • The vegetables need a head start over the shrimp, otherwise they'll still be crunchy while the shrimp is already overdone, so don't skip sautéing them first.
03 -
  • Buy your shrimp the day you plan to cook this, and keep them in the coldest part of your refrigerator until you're ready to use them—they taste noticeably sweeter and more tender than frozen.
  • Zest your lemon before you juice it, while the skin is still intact, because it's nearly impossible to zest a lemon that's already been cut in half.
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