Keto Lemon Butter Shrimp

One Tuesday evening, my partner came home asking for something that wouldn't derail our keto goals but tasted nothing like the usual chicken-and-broccoli routine. I had shrimp thawing on the counter and a lemon rolling around in the crisper drawer, so I started layering flavors into foil packets almost on instinct. When we opened those packets at the table, the steam rose up carrying garlic and butter, and suddenly dinner felt both effortless and elegant. That moment taught me that simple ingredients and a little heat can transform into something that feels special without requiring hours in the kitchen.

I made these for friends who were skeptical about keto cooking, and watching them taste that first bite was worth every minute of prep. The burst of steam when they opened their packets, the way the lemon-butter sauce coated the shrimp, the realization that healthy eating could taste this good—it shifted something. By the end of dinner, they were asking for the recipe and already planning to make them at home. That's when I knew this wasn't just another weeknight dinner, it was something I'd be making over and over.

Ingredients

• Large raw shrimp, peeled and deveined (1 lb): Look for shrimp that smell like the ocean, not ammonia, and pat them dry before cooking so they brown beautifully instead of steaming.
• Medium zucchini, sliced into 1/4-inch rounds (2): Uniform thickness matters because it helps everything cook at the same pace, preventing some rounds from turning to mush while others stay raw.
• Small red bell pepper, thinly sliced (1, optional): The sweetness balances the bright lemon, and thin slices ensure it softens without getting rubbery.
• Fresh garlic, minced (3 cloves): Mince it just before cooking so the oils are still active and the flavor stays sharp and alive.
• Fresh parsley, chopped (2 tbsp): Add this right before serving so it stays vibrant green and doesn't wilt into the sauce.
• Dried Italian herbs (1 tsp): This pulls everything together with a subtle earthiness that keeps the dish from tasting one-dimensional.
• Unsalted butter, melted (4 tbsp): Melting it first helps it distribute evenly throughout the packets and cooks more efficiently than cold butter.
• Olive oil (2 tbsp): This keeps the sauce from being too heavy while the butter handles the richness and flavor.
• Lemon, zest and juice (1): Use a microplane for the zest so you get the aromatic oils without the bitter white pith underneath.
• Smoked paprika (1/2 tsp): It adds a subtle smokiness that makes people wonder what secret ingredient you used.
• Sea salt (1/2 tsp): Taste as you season since the shrimp will release its own salty liquid while cooking.
• Black pepper (1/4 tsp): Freshly cracked pepper tastes brighter than pre-ground, though either works fine here.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

Check price on Amazon

Get your oven ready:

Preheat to 400°F and let it fully reach temperature so the packets cook evenly and the shrimp doesn't take longer than needed.

Mix your magic sauce:

Whisk the melted butter, olive oil, garlic, lemon juice and zest, Italian herbs, paprika, salt, and pepper together in a small bowl until it looks emulsified and smells incredible. This is where all the flavor lives.

Cut and prep your foil:

Tear off four sheets of heavy-duty foil, each about 12 by 16 inches, and lay them on your work surface. Heavy-duty foil matters because it won't puncture as easily when you're filling and folding.

Layer your vegetables:

Divide the zucchini and bell pepper evenly across the center of each foil sheet, spreading them out slightly so they cook through without crowding.

Add the star ingredient:

Top each vegetable pile with shrimp, distributing them evenly so every bite contains seafood and sauce.

Pour the sauce:

Drizzle the lemon-butter mixture evenly over each packet, making sure some reaches the vegetables so they cook in all that flavor.

Seal it tight:

Fold the foil sides up and over, then crimp the edges firmly so steam stays trapped inside and everything steams perfectly. Think of it like creating a little oven within your oven.

Bake until done:

Place the packets on a baking sheet and bake for 14 to 15 minutes until the shrimp turns bright pink and the zucchini is tender when pierced. The time can vary slightly depending on your shrimp size.

Open carefully and finish:

Let the packets cool for a minute, then open them slowly to avoid steam burns, sprinkle with fresh parsley, and serve with lemon wedges on the side.

Pin it

My mom, who always thought keto meals meant eating sad salads, tasted one of these packets and actually smiled. She asked if she could take the leftovers home, then texted me a photo two nights later when she'd made them herself for dinner. It's those small moments that remind me food isn't just about nutrition, it's about connection and proof that eating well doesn't have to taste like punishment.

Why Foil Packets Work So Well

Steaming inside foil is one of the gentlest ways to cook shrimp because the trapped moisture and heat work together to keep them tender instead of tough. The vegetables release their own liquid as they cook, which mingles with the butter sauce to create something richer than if you'd just drizzled sauce on top. Plus, every bit of flavor stays inside the packet instead of evaporating into your oven, so what you taste is exactly what you built.

Swapping and Adapting

I've made these packets with yellow squash when zucchini looked tired at the market, and honestly it was just as good. Asparagus works beautifully too if you slice it diagonally so it cooks at the same pace as the shrimp. The base of butter, lemon, and garlic is so strong that it carries whatever vegetables you throw at it.

Cooking Methods and Storage

On a summer evening, I grilled these packets over medium heat for 10 to 12 minutes and got those beautiful char marks on the foil that made them look like something from a camping adventure. You can also make the packets ahead of time and refrigerate them for up to a day before cooking, which makes entertaining less stressful. Leftovers keep for three days in the fridge, though they're never around long enough for that to really matter.

• Grill packets should sit over medium heat rather than high, or the outside will burn before the inside cooks through.
• If you prep packets the night before, let them sit at room temperature for 10 minutes before baking so the cooking time stays accurate.
• Leftovers are best reheated gently in a 300°F oven wrapped in foil so the shrimp doesn't toughen up.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Pin it

These packets have become my go-to when I want to impress without stress, or when I need dinner on the table while my hands are full with life. There's something deeply satisfying about opening one up, watching the steam rise, and knowing every element inside tastes exactly the way you planned it.