Keto Lemon Butter Garlic Shrimp (Printable)

Juicy shrimp and tender zucchini cooked with lemon butter and garlic, perfect for a quick low-carb meal.

# What You 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

# Step-by-Step:

01 - Set oven to 400°F and allow to fully preheat.
02 - In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, smoked paprika, sea salt, and black pepper until well combined.
03 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
04 - Distribute zucchini and red bell pepper evenly among the center of each foil sheet.
05 - Place shrimp on top of vegetables and drizzle evenly with the lemon butter mixture.
06 - Fold the sides of 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 fully cooked through and zucchini is tender.
08 - Carefully open packets, watching for escaping steam, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Ready in 30 minutes — 15 minutes of prep and 15 minutes in the oven.
  • Naturally keto and gluten-free — only 6 g of carbohydrates per serving.
  • Minimal cleanup — everything cooks inside sealed foil packets, so there are barely any dishes to wash.
  • Bold, layered flavor — lemon zest, fresh garlic, smoked paprika, and melted butter create a sauce that is rich yet bright.
  • Flexible — grill or bake, swap vegetables, and adjust seasonings to suit your taste.
02 -
  • Do not overcook the shrimp. Large shrimp baked at 400°F are perfectly done in 14–15 minutes. Check that they have turned pink and curled into a loose C-shape — an O-shape means they are overdone.
  • Dry the shrimp before adding them. Pat the peeled shrimp dry with paper towels so the sauce clings to them rather than being diluted by excess moisture.
  • Uniform zucchini slices matter. Cut all rounds to an even 1/4-inch thickness so they cook at the same rate as the shrimp.
  • Seal tightly for steam cooking. A loose packet will let steam escape, resulting in uneven cooking and a less concentrated sauce.
  • Rest before opening. Let the packets sit for one minute after removing them from the oven — the residual steam finishes cooking and the sauce settles into every layer.
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