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Quick Garlic Butter Shrimp with Zucchini

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A fast and flavorful 15-minute dinner featuring tender shrimp sautéed in garlic butter with fresh zucchini slices. Perfect for busy weeknights or light, savory meals.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 medium zucchinis, sliced into half-moons
  • 3 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels. Slice the zucchinis into half-moons about 1/4-inch thick. Mince the garlic finely, and chop the fresh parsley. Set aside lemon juice and measure out butter and olive oil.
  2. Place your skillet over medium-high heat and add the olive oil. Let it warm until shimmering but not smoking.
  3. Add the shrimp in a single layer. Cook for about 2 minutes on one side until pink and slightly golden, then flip and cook another 1-2 minutes. Remove shrimp to a plate and keep warm.
  4. Lower heat to medium, add the butter and minced garlic to the pan. Stir constantly for about 30 seconds until fragrant but not browned. Toss in the zucchini slices, season with salt, pepper, and red pepper flakes if using. Cook, stirring often, until zucchini is tender but still crisp (about 3-4 minutes).
  5. Return the shrimp to the pan, drizzle with fresh lemon juice, and toss everything together gently to coat in the garlic butter sauce. Sprinkle chopped parsley on top. Taste and adjust seasoning if needed.
  6. Serve immediately, optionally with crusty bread or over rice.

Notes

Pat shrimp dry to ensure a good sear and avoid steaming. Add garlic after shrimp removal to prevent bitterness. Avoid overcrowding the pan to maintain high heat. Use medium-high heat for quick cooking. Fresh lemon juice added at the end preserves brightness. For dairy-free, substitute butter with coconut oil or vegan butter. Leftovers keep well refrigerated for up to 2 days and reheat gently.

Nutrition

Keywords: garlic butter shrimp, zucchini recipe, quick shrimp dinner, easy shrimp recipe, 15-minute dinner, low-carb shrimp, gluten-free shrimp dish

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