Keto Lemon Butter Shrimp (Print version)

Tender shrimp and zucchini cooked in a zesty lemon butter sauce with garlic and herbs.

# What You Need:

→ Seafood

01 - 1 pound large raw shrimp, peeled and deveined

→ Vegetables

02 - 2 medium zucchini, sliced into 1/4-inch rounds
03 - 1 small red bell pepper, thinly sliced

→ Aromatics and Herbs

04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon dried Italian herbs

→ Fats and Sauces

07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons olive oil
09 - Zest and juice of 1 lemon

→ Seasonings

10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Garnish

13 - Lemon wedges for serving

# How to Make:

01 - Set oven to 400°F.
02 - In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, paprika, salt, and pepper until well combined.
03 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
04 - Divide zucchini and bell pepper evenly among the center of each foil sheet. Top vegetables with shrimp, then drizzle evenly with the prepared lemon butter mixture.
05 - Fold the sides of the foil up and over the shrimp and vegetables, sealing tightly to create enclosed packets.
06 - Place packets on a baking sheet and bake for 14 to 15 minutes, until shrimp are pink and cooked through and zucchini is tender.
07 - Carefully open packets, watching for steam. Sprinkle with parsley and serve with lemon wedges.

# Expert tips:

01 -
  • Everything cooks in one packet, which means minimal cleanup and maximum flavor locked right inside.
  • The shrimp turns perfectly pink and tender while the zucchini stays crisp-tender, not mushy.
  • Lemon and butter do the heavy lifting so you taste restaurant-quality results in your own kitchen.
  • Ready in 30 minutes from start to finish, making weeknight dinners actually doable.
02 -
  • Don't skip the drying step for shrimp or they'll steam instead of getting those little caramelized edges that add texture and depth.
  • Oversized foil packets prevent the edges from tearing open during cooking, so resist the temptation to cut corners on the size.
  • Opening those packets too quickly will release all the steam in one burst and burn your face, so always open them slowly and step back.
03 -
  • Pat your shrimp completely dry with paper towels before adding them to packets, or they'll release water that dilutes the sauce instead of enhancing it.
  • Use a microplane zester for lemon zest so you get only the bright yellow part and none of the bitter white pith underneath.
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