One-Pan Lemon Butter Shrimp (Print Version)

Succulent shrimp with zucchini and tomatoes in zesty lemon-butter sauce. Ready in 25 minutes.

# 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 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 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 zucchini and 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 shrimp lightly with salt and pepper
05 - Dot the shrimp and vegetables with remaining butter. Sprinkle lemon zest over the skillet and pour lemon juice evenly throughout
06 - Transfer the skillet to the preheated oven and roast for 8 to 10 minutes until shrimp are pink and cooked through
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges

# Additional Tips::

01 -
  • The entire meal lives in one skillet, which means you're basically done before the cleanup even begins.
  • Shrimp cooks so fast that this actually feels faster than ordering takeout, with way better flavor.
  • It's the kind of dish that looks restaurant-worthy but asks almost nothing of you in terms of technique.
02 -
  • Don't skip the single layer instruction for the shrimp, because if they're piled on top of each other they'll steam instead of cook, and you'll end up with a different texture entirely.
  • The oven temperature matters because 400°F is hot enough to cook the shrimp through while the sauce stays silky instead of breaking and becoming greasy.
03 -
  • Pat your shrimp dry before seasoning them because any excess moisture will steam them instead of allowing them to cook evenly in the sauce.
  • Don't go bigger than medium-large shrimp because they cook unevenly, and the whole point is that this is genuinely fast.
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