One-Pan Lemon Butter Shrimp (Printable version)

Succulent shrimp and zucchini roasted with cherry tomatoes in lemon butter sauce for a quick meal.

# What You'll 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 and 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

# Directions:

01 - Set oven to 400°F and allow to fully preheat before proceeding.
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 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 the shrimp and vegetables with remaining butter. Sprinkle lemon zest over the entire skillet and pour lemon juice evenly across.
06 - Transfer the skillet to the preheated oven and roast for 8 to 10 minutes until shrimp turn pink and are cooked through.
07 - Remove from oven and sprinkle with fresh chopped parsley. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours fussing.
  • Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
  • The lemon-butter sauce is so silky and bright it makes even the simplest vegetables taste like a celebration.
02 -
  • Don't overcrowd your skillet or layer the shrimp on top of each other—they need breathing room to cook through evenly, and crowding makes them steam rather than sear.
  • The lemon juice is your insurance policy against rubbery shrimp; the acid helps them cook gently and stay tender, so don't skip it or reduce it thinking it's just garnish.
03 -
  • Use an ovenproof skillet with a metal handle, not silicone, because silicone can melt if it touches the oven rack while you're sliding it in.
  • Pat your shrimp dry with a paper towel before adding them to the skillet—this tiny step prevents them from releasing water and steaming instead of cooking beautifully.
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