Keto Lemon Butter Garlic Shrimp (Print View)

Tender shrimp and zucchini steamed in lemon butter garlic sauce; easy, flavorful, and low-carb.

# 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

# Method:

01 - Set oven temperature 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 fully combined.
03 - Cut 4 large sheets of heavy-duty aluminum foil, each measuring 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 prepared lemon butter mixture.
06 - Fold the sides of the foil up and over the shrimp and vegetables, sealing tightly to create closed 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 and watch for steam. Sprinkle with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Dinner comes together in thirty minutes flat, which means you can go from freezer to fork without the usual stress.
  • Everything cooks in one packet, so cleanup is literally just throwing away foil—no pile of pans haunting your sink.
  • The shrimp stays impossibly juicy because steam trapped inside the packet locks in moisture and flavor instead of drying it out.
  • Garlic and lemon transform simple ingredients into something that tastes restaurant-quality but costs a fraction of what you'd pay.
02 -
  • Don't skip heavy-duty foil or use the thin stuff—it will puncture, your sauce will leak onto the baking sheet, and you'll have a less flavorful dinner and a messy cleanup.
  • Shrimp sizes vary wildly, so watch your timing carefully because the difference between perfectly cooked and rubbery is sometimes just one minute.
  • If you're nervous about opening the packets, use kitchen scissors to cut the foil open horizontally—it's safer than pulling with your hands and gives you more control.
03 -
  • Measure your foil sheets roughly—they don't need to be perfect, just big enough to fold and seal with an inch or two of overlap on all sides.
  • Mince your garlic finely so it cooks evenly and doesn't leave you with harsh raw pieces in some bites—pre-minced garlic works here if fresh isn't available.
  • Let shrimp come to room temperature for five minutes before cooking so they cook more evenly throughout and don't have cold spots in the center.
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