Keto Lemon Butter Shrimp

One Tuesday evening, I was staring into my fridge wondering how to make something that felt both fancy and effortless when I spotted a pound of shrimp hiding behind the leftover vegetables. The idea hit me suddenly: why not wrap everything together in foil and let the oven do the work? Twenty minutes later, when I peeled back that steaming packet and the aroma of lemon, butter, and garlic hit me, I knew I'd stumbled onto something that would become a weeknight regular in my kitchen.

I made these for my sister last spring when she was deep in her keto journey and honestly tired of chicken for the hundredth time that month. When she opened her packet at the table and that steam rose up carrying that bright lemon-garlic perfume, she actually paused mid-conversation. That's when I knew this recipe had the kind of magic that makes people feel cared for, not just fed.

Ingredients

• 1 lb large raw shrimp, peeled and deveined: Look for shrimp that smell oceanic, not fishy or ammonia-like, and they'll cook more evenly if they're roughly the same size.
• 2 medium zucchini, sliced into 1/4-inch rounds: Thinner slices cook faster and absorb that lemon-butter sauce like little flavor sponges.
• 1 small red bell pepper, thinly sliced (optional): It adds a gentle sweetness and a pop of color that makes the whole packet feel more alive.
• 3 cloves garlic, minced: Fresh minced garlic infuses the butter sauce with that earthy, aromatic depth that turns simple into something special.
• 2 tbsp fresh parsley, chopped: Stir this in just before serving so it stays bright green and reminds you that fresh herbs are worth their weight.
• 1 tsp dried Italian herbs: This brings a subtle herbal background that lets the lemon and garlic shine without competing.
• 4 tbsp unsalted butter, melted: Unsalted lets you control the salt and the butter flavor comes through clean and rich.
• 2 tbsp olive oil: It keeps the sauce from being too heavy while adding its own silky texture.
• Zest and juice of 1 lemon: Both the zest and juice matter here—the zest brings brightness while the juice provides the acid that makes every bite sing.
• 1/2 tsp smoked paprika: This one spice adds a whisper of smoke that nobody can quite identify but everyone loves.
• 1/2 tsp sea salt and 1/4 tsp black pepper: Season generously because these flavors need to carry across the whole packet.

Instructions

Heat your oven and prep the sauce:

Get your oven to 400°F and while it's warming, whisk together the melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, paprika, salt, and pepper in a small bowl. The mixture should look glossy and smell absolutely intoxicating.

Lay out your foil packets:

Cut four sheets of heavy-duty foil (about 12 by 16 inches each) and lay them on your counter like little edible canvases. Heavy-duty foil matters here because regular foil can tear under the steam pressure.

Build the base:

Divide the zucchini rounds and bell pepper slices evenly across the center of each foil sheet, leaving a little space around the edges for folding. This vegetable layer becomes the bed for your shrimp.

Add the shrimp and sauce:

Place the shrimp on top of the vegetables, then drizzle the lemon-butter mixture evenly over everything. Watch how the liquid pools in the foil—that's where the magic lives.

Seal each packet securely:

Fold the long sides of the foil up and toward the center, then fold over the short ends, crimping everything tightly so steam can't escape. A well-sealed packet will puff up slightly in the oven.

Bake until shrimp turns pink:

Place the packets on a baking sheet and slide them into the oven for 14 to 15 minutes. You'll know they're done when the shrimp have turned from gray-translucent to bright pink and opaque.

Open carefully and finish:

Let the packets sit for a moment before carefully peeling back the foil—the steam inside is genuinely hot. Sprinkle fresh parsley over each packet and serve with lemon wedges on the side.

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There's something quietly wonderful about handing someone their own sealed foil packet and watching their face when they open it to find dinner that tastes like it took hours but actually took minutes. That moment when they look up at you with genuine surprise, that's when you know you've done something right.

Customizing Your Packets

The beauty of this recipe is that it practically begs for improvisation. I've swapped the zucchini for yellow squash, tossed in asparagus spears, and even added a handful of fresh spinach that wilts perfectly in the steam. You could layer in thin-sliced mushrooms for earthiness, or scatter capers if you want a briny, salty note that plays well with seafood. The sauce is your constant; everything else adapts to what's in your crisper drawer and what sounds good that night.

Cooking Methods Beyond the Oven

Grilling these packets transforms them into something that tastes like you put real effort into dinner. Place them directly on a medium-heat grill grate and give them 10 to 12 minutes, rotating the packets halfway through so the heat reaches everything evenly. The foil will char slightly on the outside, which sounds scary but actually adds a subtle smokiness that the oven can't quite deliver. You could also pan-sear everything in a large skillet if you'd rather skip the foil entirely—just keep the heat at medium-high so the shrimp cooks through without the zucchini turning mushy, which takes about 8 to 10 minutes total.

Making This Fit Your Life

On nights when you're really trying to stay keto-strict, pair these packets with cauliflower rice or a simple arugula salad dressed with lemon and olive oil. The shrimp and butter already give you plenty of fat and protein, so you really don't need much else. If you're cooking for someone avoiding dairy, swap the butter for ghee or use extra virgin olive oil and a pinch of quality sea salt—the lemon and garlic carry enough flavor that the butter isn't actually irreplaceable, just lovely.

• Prep your packets the night before, refrigerate them, and just pop them straight into the oven when you get home.
• Double or triple the sauce and use leftovers to drizzle over roasted vegetables or cauliflower rice throughout the week.
• Keep lemon juice in the freezer so you always have it ready when inspiration strikes on a random Tuesday.

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This recipe has become my go-to when I want to prove that eating keto doesn't mean sacrificing flavor or ease. It's the kind of dinner that reminds you why you started cooking in the first place.