Keto Lemon Butter Shrimp (Printable Version)

Shrimp and zucchini steamed in a rich lemon-butter sauce for an easy, flavorful low-carb meal.

# What You'll 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 It:

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

# Expert Tips:

01 -
  • The foil packets trap all that buttery, lemony steam so the shrimp stays impossibly tender and the zucchini soaks up every bit of flavor.
  • It's genuinely ready in 30 minutes from start to finish, which means dinner stress melts away faster than butter in a hot pan.
  • Everything cooks in one packet per person, so cleanup feels like a gift to your future self.
02 -
  • Don't skip the resting period after you pull the packets from the oven; opening them into a cloud of steam is thrilling, but the heat softens the foil and makes it easier to work with without burns.
  • Overcooked shrimp turn rubbery and disappointing, so set a timer and don't assume—15 minutes is the ceiling, not a suggestion.
03 -
  • Buy your shrimp the day you plan to cook them or keep them in the coldest part of your freezer, thawed in the fridge overnight, so they taste fresh and sweet instead of freezer-burned and bland.
  • Let the butter-lemon mixture cool for just a minute before drizzling onto the raw shrimp, because very hot liquid can start cooking the shrimp before the packet gets sealed, which sounds great but actually leads to uneven cooking.
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