Description
A quick, low-carb meal with succulent shrimp and tender zucchini in a citrus-infused garlic butter sauce. Perfect for a healthy, high-protein, gourmet-ready weeknight dinner that aligns with keto and gluten-free diets.
Ingredients
Large Shrimp, 1 lb (peeled and deveined, tail-on for presentation)
Zucchini, 2 medium (sliced into 1/2 inch half-moons)
Unsalted Butter, 3 tbsp (divided: 1 tbsp searing + 2 tbsp sauce)
Garlic Cloves, 4 large (freshly minced)
Olive Oil, 1 tbsp (extra virgin)
Lemon Juice, 1 tbsp (freshly squeezed)
Fresh Parsley, 1/4 cup (finely chopped flat-leaf)
Red Pepper Flakes, 1 tsp (adjust to taste)
Grilled Lemon Slices, 4-5 (garnish)
Instructions
Pat shrimp dry with paper towels for even searing.
Heat olive oil and 1 tbsp butter in a wide skillet until shimmering.
Sauté minced garlic 30 seconds to release aroma.
Add shrimp and cook 2-3 minutes each side until pink and opaque.
Pile zucchini into the skillet, season with salt/pepper, and cook 3-4 minutes until golden.
Melt remaining 2 tbsp butter, stir in lemon juice, red pepper flakes, and parsley; simmer 1 minute.
Pour garlic butter sauce over shrimp/zucchini and toss to coat.
Serve on plates topped with grilled lemon slices.
Notes
Use fresh ingredients for optimal flavor.
Butter and oil combination prevents burning and enhances emulsification.
Adjust red pepper flakes based on spice preference.
Leftovers store airtight in the refrigerator for 3 days.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Pan-searing
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg