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Easy One-Pan Lemon Garlic Shrimp and Zucchini Skillet

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A quick and delicious one-pan meal featuring tender shrimp, caramelized zucchini, and a bright lemon garlic butter sauce. Perfect for busy weeknights, this dish comes together in under 25 minutes with simple ingredients.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (tails on or off)
  • 2 medium zucchini, sliced into half-moons or rounds (about 1/4-inch thick)
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 lemon, juiced and zested (about 2 tbsp juice and 1 tsp zest)
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prep the ingredients: Pat the shrimp dry with paper towels. Season them lightly with salt and pepper. Slice the zucchini into half-moons, mince the garlic, and zest and juice the lemon. Chop the parsley and set everything aside.
  2. Sear the zucchini: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the zucchini slices in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and tender. Transfer the cooked zucchini to a plate and set aside.
  3. Cook the shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt and foam slightly. Add the shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside with the zucchini.
  4. Make the lemon garlic sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until the garlic is fragrant. Pour in the lemon juice and zest, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Combine everything: Return the zucchini and shrimp to the skillet. Toss everything together in the sauce until well coated. Cook for 1-2 minutes to warm everything through. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  6. Garnish and serve: Sprinkle with fresh parsley and serve immediately.

Notes

Pat shrimp dry for best sear. Use high heat for zucchini to avoid mushiness. Don’t overcrowd the pan. Fresh garlic is essential. Zest lemon before juicing. For dairy-free, substitute butter with ghee or olive oil.

Nutrition

Keywords: shrimp, zucchini, lemon garlic, one-pan, quick dinner, weeknight meal, low-carb, gluten-free

Find it online: https://grubella.com/easy-one-pan-lemon-garlic-shrimp-and-zucchini-skillet/