Garlic Lemon Shrimp with Zucchini
Juicy shrimp and tender zucchini tossed in garlic, lemon and a little butter. A low-carb, high-protein dinner on the table in 15 minutes.
This garlic lemon shrimp with zucchini is one of the fastest healthy dinners you can make. Shrimp cooks in minutes, zucchini takes barely longer, and a garlicky lemon sauce ties everything together.
A small amount of butter gives the sauce richness, while plenty of lemon and parsley keep it fresh. Serve it on its own, over quinoa or with crusty bread.
At a glance: this garlic lemon shrimp with zucchini serves 4, needs about 10 min of hands-on prep and 8 min of cooking, and provides roughly 210 calories and 30 g of protein per serving. It is naturally gluten-free.
Why you'll love this recipe
- Ready in about 15 minutes
- Low-carb and high in protein
- One pan
- Light, bright flavors
About this garlic shrimp recipe
Garlic shrimp is a favorite in many Mediterranean cuisines. In Spain, gambas al ajillo are sizzled in olive oil with garlic and chili and served with bread, while Italian scampi-style dishes combine shrimp with garlic, butter, lemon and parsley.
This recipe borrows from both traditions and adds zucchini to turn it into a complete, low-carb dinner. The zucchini is browned first so it keeps a little bite, then the shrimp are seared quickly. A sauce of garlic, chili, butter, lemon zest and juice comes together in the same pan in less than a minute, and cherry tomatoes add sweetness and color.
From start to finish it takes about 15 minutes, making it one of the fastest healthy dinners you can cook on a busy evening.
Ingredient notes and substitutions
- Shrimp. Large or jumbo shrimp, peeled and deveined, are easiest to cook evenly and stay juicy. Tail-on shrimp look nice, but tail-off shrimp are easier to eat.
- Zucchini. Choose small to medium zucchini, which are firmer and less watery. Yellow squash works the same way.
- Garlic. Use plenty of fresh garlic, minced finely. Add it once the heat is lowered so it turns golden rather than bitter.
- Butter and olive oil. Olive oil handles the high heat for searing, while a small amount of butter makes the sauce rich and glossy. Use only olive oil for a dairy-free version.
- Lemon. Zest and juice give the dish its bright, fresh flavor. Add them at the end.
- Cherry tomatoes. They add sweetness, color and a little juice that mixes into the sauce.
Equipment you'll need
- A large 12-inch (30 cm) skillet
- Tongs or a spatula
- Paper towels
- A microplane for the lemon zest
How to make it, step by step
Brown the zucchini first
Cook the zucchini in a hot pan without crowding until it is lightly browned but still crisp. Removing it before cooking the shrimp keeps it from turning mushy.
Dry and season the shrimp
Pat the shrimp completely dry and season with salt. Dry shrimp sear instead of steaming, which gives better flavor and texture.
Sear quickly
Lay the shrimp in a single layer and cook for about one to two minutes per side, just until they turn pink and curl into a loose C shape.
Build the sauce
Lower the heat, add butter, garlic and chili and stir for 30 seconds. Add lemon zest, juice and tomatoes so they warm and release some juice.
Toss and serve
Return the zucchini, toss everything for a minute and finish with parsley. Serve immediately while the shrimp are juicy.
Recipe
Garlic Lemon Shrimp with Zucchini
Mediterranean · Dinner · Gluten-Free · High-Protein
Ingredients
- 1 1/4 lb (570 g) large shrimp, peeled and deveined
- 2 medium zucchini, halved lengthwise and sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1/4 teaspoon chili flakes
- 1 lemon, zested and juiced
- 3/4 teaspoon salt, divided
- 2 tablespoons chopped parsley
Instructions
- Cook the zucchini. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini with 1/4 teaspoon salt and cook for 3 to 4 minutes, until lightly browned but still crisp. Transfer to a plate.
- Sear the shrimp. Pat the shrimp dry and season with the remaining salt. Add them to the pan in a single layer and cook for 1 to 2 minutes per side, until pink.
- Make the sauce. Lower the heat, add the butter, garlic and chili flakes and stir for 30 seconds. Add the lemon zest, juice and tomatoes.
- Combine. Return the zucchini to the pan and toss everything together for 1 minute.
- Serve. Sprinkle with parsley and serve immediately.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Dry the shrimp well so they sear instead of steaming.
- Do not overcook the zucchini; it should keep a little bite.
- Add the garlic once the heat is lowered so it does not burn.
Troubleshooting
- The shrimp are rubbery. They were overcooked. Shrimp cook very quickly; remove them as soon as they turn opaque.
- The zucchini is soggy. Use high heat, do not overcrowd the pan and cook it only briefly.
- The garlic burned. Lower the heat before adding the garlic and stir constantly.
- The sauce is too thin. Let it bubble for 30 seconds longer, or add a little more butter to emulsify it.
Variations
- Dairy-free. Replace the butter with extra olive oil.
- With pasta. Toss with whole-wheat spaghetti or zucchini noodles.
- Chicken. Use thin strips of chicken breast and cook until done.
What to serve with it
Serve the shrimp and zucchini on their own for a light, low-carb dinner, or over quinoa, brown rice, whole-wheat orzo or spaghetti. Crusty bread is perfect for mopping up the garlicky sauce.
A simple green salad or a cucumber tomato salad makes a fresh side.
Make ahead and storage
Slice the zucchini, mince the garlic and zest the lemon up to a day ahead. The dish itself is best cooked just before eating, as reheated shrimp can become tough.
Best eaten fresh. Leftovers keep for 2 days in the fridge; reheat gently to avoid rubbery shrimp.
Is it healthy?
Shrimp is an excellent source of lean protein and is low in calories, while zucchini adds fiber, potassium and vitamin C. Each serving provides about 30 g of protein with only around 210 calories.
The small amount of butter adds flavor without making the dish heavy. Serving it with whole grains adds fiber and makes it more filling.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water, then pat dry.
How do I know when shrimp is cooked?
It turns pink and opaque and curls into a loose C shape.
What can I serve with garlic shrimp and zucchini?
Quinoa, brown rice, whole-wheat pasta or crusty bread.
Can I use cooked shrimp?
Yes. Add precooked shrimp at the very end just to warm them through.
Can I make it spicy?
Add more chili flakes or a sliced fresh chili.
Can I add white wine?
Yes. Add a splash of dry white wine with the garlic and let it reduce.
How do I thaw frozen shrimp quickly?
Place them in a colander under cold running water for 5 to 10 minutes, then pat them dry.
What is the difference between shrimp and prawns?
They are different species, but the terms are often used interchangeably in cooking.
Can I make this with chicken?
Yes. Use thin strips of chicken breast and cook them until done.
Is garlic shrimp keto-friendly?
Yes. It is very low in carbohydrates.
Can I use frozen zucchini?
Fresh zucchini works much better, as frozen zucchini releases a lot of water.
How many calories are in a serving?
About 210 calories per serving.
What wine goes with garlic shrimp?
A crisp white such as Pinot Grigio, Albariño or Sauvignon Blanc.
Can I add pasta?
Yes. Toss with whole-wheat spaghetti and a splash of pasta water.
Can I add spinach?
Yes. Stir in a handful of baby spinach at the end until wilted.
Is shrimp healthy?
Shrimp is high in protein and low in fat, and it provides selenium and vitamin B12.
Can I cook this on the grill?
Yes. Thread the shrimp and zucchini on skewers, grill them over high heat and toss them in the warm garlic lemon butter afterwards.
Final thoughts
This garlic lemon shrimp with zucchini takes about 18 min from start to finish and serves 4. It is gluten-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.