One-Pan Lemon Butter Shrimp (Printer View)

A quick, vibrant seafood dish with succulent shrimp, zucchini, and cherry tomatoes in a zesty lemon-butter sauce. Perfect for easy weeknight meals.

# 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 & 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, optional
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons fresh parsley, chopped

→ Optional

11 - Lemon wedges for serving

# Method:

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 if using. 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 - Distribute remaining butter over the shrimp and vegetables. Sprinkle lemon zest and pour lemon juice evenly across the skillet contents.
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 skillet from oven, garnish with fresh parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It's done in 25 minutes, which means weeknight dinner stress actually disappears.
  • The lemon-butter sauce somehow makes everything taste restaurant-quality without any fuss.
  • You can throw it all in one pan and let the oven do the heavy lifting.
02 -
  • Don't overcook the shrimp or they'll become rubbery—they cook faster than you think, and that 8 to 10 minute window is real.
  • Using an ovenproof skillet isn't just a suggestion; it's what lets you do this in one pan without transferring anything, which is the whole magic here.
03 -
  • Pat your shrimp completely dry before they hit the pan—moisture is the enemy of a good sear and even browning.
  • Don't overcrowd the skillet when adding shrimp; if they're piled on top of each other they'll steam instead of cook evenly, so work in batches if needed.
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