One-Pan Lemon Butter Shrimp (Print)

Shrimp and vegetables roasted in lemon-butter sauce

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 2 medium zucchini, sliced into half-moons
03 - 1.5 cups cherry tomatoes, halved
04 - 3 cloves garlic, minced

→ Sauce and Seasonings

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - Zest and juice of 1 large lemon
08 - 1/2 teaspoon crushed red pepper flakes
09 - Salt and freshly ground black pepper to taste
10 - 2 tablespoons fresh parsley, chopped

→ Optional

11 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 400°F
02 - In a large ovenproof skillet, heat olive oil and 1 tablespoon butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant
03 - Add sliced zucchini and halved cherry tomatoes. Season with salt, pepper, and red pepper flakes. Cook for 3 to 4 minutes, stirring occasionally, until vegetables begin to soften
04 - Push vegetables to the sides of the skillet. Arrange shrimp in a single layer in the center. Season lightly with salt and pepper
05 - Dot remaining butter over shrimp and vegetables. Sprinkle lemon zest and pour lemon juice evenly across the skillet
06 - Transfer skillet to preheated oven and roast for 8 to 10 minutes until shrimp are pink and fully cooked
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges

# Expert Advice:

01 -
  • The whole meal cooks in one skillet, which means less cleanup and more time enjoying your evening.
  • It feels restaurant-quality but comes together faster than ordering takeout.
  • The lemon-butter sauce is bright enough to feel fresh but rich enough to feel indulgent.
02 -
  • Shrimp go from perfectly cooked to rubbery in about two minutes, so don't wander away or get distracted once they go in the oven—set a timer if you need to.
  • If you can't find an ovenproof skillet, you can finish this under a hot broiler for 3 to 4 minutes instead, but watch it constantly so the butter doesn't burn.
03 -
  • Pat your shrimp completely dry before adding to the pan—moisture is the enemy of browning and good texture.
  • Use a skillet that holds heat well (cast iron is perfect) so the temperature doesn't plummet when you add the cooler ingredients.
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