One-Pan Lemon Butter Shrimp (Printable)

A vibrant shrimp dish with zucchini and cherry tomatoes in a lemon-butter sauce.

# What You'll Need:

→ Seafood

01 - 1 lb 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 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - Zest and juice of 1 large lemon
08 - 1/2 tsp crushed red pepper flakes
09 - Salt and freshly ground black pepper to taste
10 - 2 tbsp fresh parsley, chopped

→ Optional

11 - Lemon wedges for serving

# How to Make It:

01 - Preheat 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 to the skillet. Season with salt, pepper, and red pepper flakes. Cook for 3-4 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 remaining butter over shrimp and vegetables. Sprinkle lemon zest evenly over the skillet and pour lemon juice across all ingredients
06 - Transfer skillet to preheated oven and roast for 8-10 minutes until shrimp turn pink and are cooked through
07 - Remove from oven, garnish with fresh parsley, and serve immediately with lemon wedges on the side

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying your meal.
  • It tastes restaurant-quality but feels effortless, like you've got some culinary secret you're not telling.
  • The shrimp comes out tender and buttery while the vegetables stay bright and slightly crisp, not mushy.
02 -
  • Shrimp cooks fast, so the moment it turns pink and opaque is when you stop, not when it looks fully cooked; it'll keep cooking slightly as it rests.
  • Using an ovenproof skillet with a heat-safe handle is essential or you'll grab the handle with a bare hand and learn a painful lesson.
03 -
  • If your shrimp is frozen, thaw it in cold water about 30 minutes before cooking; thawed shrimp cooks more evenly than cold shrimp from the freezer.
  • Don't skip the lemon zest even if you're using the juice because the zest adds a concentrated flavor that juice alone can't deliver.
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