Save to Pinterest Picture this: succulent shrimp glistening in a zesty lemon-butter sauce, nestled among tender zucchini and juicy cherry tomatoes. This One-Pan Lemon Butter Shrimp dish brings together the perfect balance of seafood sweetness with bright citrus notes. It's a quick and effortless meal that feels like a restaurant-quality dinner, yet comes together in just 25 minutes with minimal cleanup. The symphony of colors and flavors makes this dish as visually appealing as it is delicious.
Save to Pinterest This Mediterranean-inspired dish takes advantage of the natural affinity between seafood and lemon. As the shrimp roasts alongside the vegetables, it soaks up the buttery lemon sauce while the zucchini and tomatoes release their juices, creating a light yet satisfying meal. The beauty of this one-pan wonder is how it transforms simple ingredients into something extraordinary with minimal effort.
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 medium zucchini, sliced into half-moons
- 1 pint (300 g) cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- Zest and juice of 1 large lemon
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Lemon wedges, for serving (optional)
- Preheat your oven
- Set oven temperature to 400°F (200°C).
- Prepare the base
- In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat. Add garlic and sauté for 1 minute, until fragrant.
- Cook the vegetables
- Add zucchini and cherry tomatoes. Season with salt, pepper, and red pepper flakes (if using). Cook for 3–4 minutes, stirring occasionally, until vegetables start to soften.
- Add the shrimp
- Push vegetables to the sides of the skillet. Add shrimp in a single layer to the center. Season shrimp lightly with salt and pepper.
- Add flavoring
- Dot the shrimp and vegetables with the remaining butter. Sprinkle with lemon zest and pour lemon juice evenly over the skillet.
- Roast
- Transfer the skillet to the oven and roast for 8–10 minutes, until shrimp are pink and cooked through.
- Finish and serve
- Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges.
Ensure your shrimp are thoroughly patted dry before adding them to the pan – this helps them get a nice sear rather than steam. For the best flavor, use freshly squeezed lemon juice instead of bottled. When zesting the lemon, be careful to only take the yellow outer layer and avoid the bitter white pith underneath. If you don't have an ovenproof skillet, you can transfer everything to a baking dish before putting it in the oven.
This versatile dish welcomes many adaptations. For a spicier version, increase the red pepper flakes or add a dash of hot sauce. Seafood lovers can incorporate scallops alongside the shrimp – just add them at the same time. For a more substantial meal, add spinach in the last minute of cooking to wilt into the sauce. Mediterranean inspiration? Add a handful of kalamata olives and crumbled feta cheese after roasting. To make it dairy-free, simply replace the butter with additional olive oil or a plant-based butter alternative.
This one-pan wonder is delicious on its own, but also pairs beautifully with a variety of sides. Serve it over fluffy rice or quinoa to soak up the delicious lemon-butter sauce. For a low-carb option, cauliflower rice works perfectly. Crusty bread is essential for mopping up every last drop of the flavorful sauce. A simple green salad dressed with lemon vinaigrette completes the meal. For a more elegant presentation, serve in individual gratin dishes with a sprinkle of fresh herbs.
Save to Pinterest This One-Pan Lemon Butter Shrimp with Zucchini and Tomatoes exemplifies how simplicity often yields the most satisfying results. In less than 30 minutes, you'll have a nutritious, protein-packed meal that's as beautiful as it is delicious. The vibrant colors of the dish make it a feast for the eyes, while the combination of tender shrimp, perfectly cooked vegetables, and bright lemon butter sauce creates a memorable dining experience that will have everyone asking for seconds. Whether for a busy weeknight or casual entertaining, this dish promises to become a staple in your recipe collection.
Common Recipe Questions
- → How do I prevent shrimp from overcooking?
Cook shrimp just until they turn pink and opaque to avoid rubbery texture. Roasting in the oven for 8–10 minutes ensures they stay tender.
- → Can I substitute zucchini with another vegetable?
Yes, summer squash or asparagus make good alternatives that roast well alongside shrimp and tomatoes.
- → What is the best way to enhance the lemon flavor?
Using both lemon zest and fresh lemon juice brightens the dish, adding fragrant citrus notes throughout.
- → Is it necessary to use butter in the sauce?
Butter adds richness, but olive oil can be used alone for a dairy-free option without sacrificing flavor.
- → How can I add some heat to this dish?
Sprinkle crushed red pepper flakes while cooking the vegetables or just before roasting for a subtle spicy kick.