Keto Lemon Butter Shrimp (Print Version)

Juicy shrimp and tender zucchini steamed in lemon-butter sauce, quick and flavorful.

# 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

# Directions:

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 by 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 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 escaping steam, sprinkle with parsley, and serve with lemon wedges

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means weeknight dinners don't feel like a production.
  • The foil packets seal in all the lemon-butter goodness so the shrimp stays impossibly juicy.
  • Naturally keto and low-carb without tasting like you're missing out on anything.
  • Opens like a gift at the table, and people always seem impressed by the simplicity.
02 -
  • Opening foil packets releases a lot of steam, so warn guests or lean back slightly to avoid a surprise burn on your hands or face.
  • If your shrimp are very large, add a minute or two to the cooking time; if they're medium, you might finish a minute early, so start checking around the 13-minute mark.
03 -
  • Pat the shrimp dry before adding them to the foil—any excess moisture will water down your sauce instead of becoming part of the flavor.
  • Don't skimp on the lemon zest; it's what makes this dish sing and separates it from something that tastes okay to something you'll crave again.
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