One-Pan Lemon Butter Shrimp (Printable)

Succulent shrimp with zucchini and tomatoes in a zesty lemon-butter sauce, all cooked in one pan for easy cleanup.

# Ingredient List:

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

→ Optional

11 - Lemon wedges for serving

# Steps:

01 - Preheat oven to 400°F.
02 - In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat. Add 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 if using. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften.
04 - Push vegetables to the sides of the skillet. Add shrimp in a single layer to the center. Season shrimp lightly with salt and pepper.
05 - Dot the shrimp and vegetables with the remaining butter. Sprinkle with lemon zest and pour lemon juice evenly over the skillet contents.
06 - Transfer the skillet to the 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.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor trapped right there in the pan.
  • The shrimp stays impossibly tender while the zucchini softens just enough to soak up that lemony butter sauce.
  • It's on the table in 25 minutes flat, making weeknight dinners feel a lot less stressful than they have any right to.
02 -
  • Overcooking shrimp even by a minute makes them rubbery, so pull them out when they're just turning opaque rather than waiting until they're fully cooked through.
  • An ovenproof skillet is non-negotiable here because you need something that transitions seamlessly from stovetop to oven without any handle mishaps.
03 -
  • Pat your shrimp completely dry with paper towels before cooking because moisture is the enemy of good browning, even in a roasted preparation.
  • Use an ovenproof skillet with a metal handle, and make sure to warn people before they touch it because it comes straight from the oven at full temperature.
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