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Garlic Butter Shrimp Zucchini Skillet - Fast, Flavorful, and Weeknight Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • 1/4 cup chopped fresh parsley (or basil)
  • Optional add-ins: 1/2 cup halved cherry tomatoes, 1/4 cup grated Parmesan, zest of 1 lemon

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture so they sear instead of steam. Season with salt, pepper, paprika, and onion powder. Set aside.
  2. Prep the zucchini. Slice into half-moons about 1/4-inch thick. This helps them cook quickly while staying slightly firm.
  3. Heat the pan. Place a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil.
  4. Sear the shrimp. Arrange shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Transfer to a plate. Do not overcook.
  5. Sauté the zucchini. In the same pan, add 1 tablespoon butter. Add zucchini and a pinch of salt. Cook 3–4 minutes, stirring occasionally, until crisp-tender and golden in spots.
  6. Add garlic and heat. Push zucchini to the edges. Add the remaining 1 tablespoon butter to the center. Stir in minced garlic and red pepper flakes. Cook 30 seconds, just until fragrant.
  7. Bring it together. Return shrimp to the skillet. Add lemon juice and toss everything to coat. Taste and adjust salt and pepper.
  8. Finish and serve. Turn off heat. Sprinkle with parsley (and Parmesan or lemon zest if using). Serve immediately with extra lemon wedges.