Keto Lemon Butter Shrimp (Printable)

Succulent shrimp and tender zucchini bathed in lemon butter and garlic, ready in minutes.

# What You'll Need:

→ Seafood

01 - 1 lb 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, 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 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 to avoid steam, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one sealed packet, so cleanup is basically nonexistent and your kitchen stays cool.
  • The shrimp comes out impossibly tender and the butter-lemon sauce does all the heavy lifting flavor-wise with zero fussy techniques.
  • It's naturally keto-friendly without tasting like you're missing anything, and impressive enough to serve when people are watching.
02 -
  • If you skip patting the shrimp dry or don't use heavy-duty foil, you'll end up with a packet that leaks butter all over your oven, which I learned the expensive way by ignoring both warnings.
  • The foil packets will keep cooking for a minute or two after you pull them out, so stopping at exactly 15 minutes keeps the shrimp tender instead of turning them into little rubber bands.
03 -
  • Assemble the packets up to a few hours before cooking and refrigerate them, then add maybe a minute to the baking time since they'll start from cold.
  • If you're cooking for people with different preferences, write their names on their foil packets with a permanent marker before baking so you know which one has extra garlic or no bell pepper.
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