Keto Lemon Butter Garlic Shrimp (Printable)

Juicy shrimp and zucchini cooked in lemon butter garlic sauce for a quick low-carb meal.

# Components:

→ Seafood

01 - 1 lb 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 & Herbs

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

→ Fats & Sauces

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

→ Seasonings

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

→ Garnish

13 - Lemon wedges for serving

# Method:

01 - Preheat 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 x 16 inches each
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 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 to release steam, sprinkle with parsley, and serve with lemon wedges

# Expert Advice:

01 -
  • Everything cooks in one packet—minimal cleanup, maximum flavor.
  • The shrimp stays impossibly tender while the zucchini soaks up every drop of lemon-butter goodness.
  • Ready in 30 minutes total, which means weeknight dinners stop feeling like a chore.
02 -
  • Don't skip the heavy-duty foil; regular foil tears and leaks, which means you lose all those precious juices.
  • If your shrimp are really large, you might need an extra minute or two—it's better to check at 14 minutes than to overcook them into rubbery disappointment.
03 -
  • Pat your shrimp completely dry before cooking—moisture is the enemy of proper texture, and dry shrimp means better browning even in a steam environment.
  • Make a double batch of the lemon butter sauce and use the extra as a dipping sauce for bread (or in your case, roasted vegetables) the next day.
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