Keto Lemon Butter Garlic Shrimp

My sister called mid-afternoon asking what she could make for dinner that wouldn't derail her keto goals, and honestly, I was tired of suggesting the same rotisserie chicken every time. That evening, I remembered how my neighbor had raved about foil packet dinners, and something clicked—why not combine shrimp, butter, and lemon in one steamy little parcel? Twenty minutes later, when she opened that packet at her kitchen table, the aroma of garlic and citrus hit her like a fresh sea breeze, and she texted back: "This is exactly what I needed." Now it's her go-to when she wants something that feels fancy but doesn't demand an hour of her time.

I made this for my partner on a random Tuesday when the grocery delivery arrived earlier than expected, and we had no real dinner plan. Standing at the kitchen counter with fresh shrimp and a lemon in hand, I realized we could eat something genuinely special without ordering takeout or spending hours cooking. When we opened those packets together at the table, the steam rose up between us, and it became one of those small, quiet moments where the food felt like an actual gift.

Ingredients

• Large raw shrimp (1 lb / 450 g), peeled and deveined: This is your protein anchor, and size matters—large shrimp stay tender and don't turn rubbery, plus they cook evenly in the time the zucchini needs.
• Medium zucchini (2), sliced into 1/4-inch rounds: Thin slices let the zucchini soften perfectly while the shrimp cooks; thicker cuts will stay slightly firm, so choose your thickness based on preference.
• Red bell pepper (1 small), thinly sliced (optional): This adds sweetness and color, but it's truly optional—the dish shines without it if you're pressed for time or ingredients.
• Garlic (3 cloves), minced: Fresh minced garlic becomes silky and sweet as it steams in butter, so don't skip this or use garlic powder as a substitute.
• Fresh parsley (2 tbsp), chopped: This stays bright and fresh since it's added after cooking, cutting through the richness beautifully.
• Dried Italian herbs (1 tsp): These infuse the butter sauce with classic aromatics without fussing with fresh herbs beyond the parsley.
• Unsalted butter (4 tbsp), melted: Butter is non-negotiable here—it creates that silky sauce that coats everything and carries all the flavors.
• Olive oil (2 tbsp): A blend of butter and oil prevents the butter from burning and adds body to the sauce.
• Lemon zest and juice (1 lemon): Zest adds brightness you can't replicate with juice alone, so invest 30 seconds grating it fresh.
• Smoked paprika (1/2 tsp): This adds subtle depth without heat; regular paprika works but loses that smoky note.
• Sea salt (1/2 tsp) and black pepper (1/4 tsp): Season to taste at the end—the foil packet concentrates flavors, so you might need less salt than you expect.

Instructions

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Set your oven to 400°F and gather your foil:

Preheat while you prep ingredients so nothing sits around waiting. Heavy-duty foil is worth buying—regular foil tears too easily and lets your beautiful sauce escape.

Mix the magic butter sauce:

Whisk the melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, paprika, salt, and pepper together in a small bowl. Taste it straight from the spoon if you want—it should smell like a Mediterranean kitchen.

Cut and arrange your foil packets:

Cut four sheets about 12 by 16 inches. Lay them out on a clean counter, and you'll see how much space you have to work with.

Build each packet with zucchini and pepper as the base:

Divide the sliced zucchini and bell pepper (if using) in the center of each foil sheet, leaving space around the edges for sealing. Don't crowd them—a little room lets steam circulate.

Top with shrimp and pour the sauce:

Arrange the shrimp on top of the vegetables, then drizzle each packet evenly with the lemon butter mixture. Every piece should get a little of that sauce.

Seal the packets tightly to trap the steam:

Fold the long sides of the foil up and over the shrimp, then fold the shorter ends down and under, creating a tight seal. Think of it like wrapping a present where steam is your gift.

Bake until the shrimp turns pink:

Place all four packets on a baking sheet and bake for 14 to 15 minutes. The shrimp will turn from gray to bright pink when it's done, and the zucchini will be tender but still have a slight bite to it.

Open with care and finish with parsley:

Carefully open each packet away from your face—that steam is hot and fragrant. Sprinkle fresh parsley over everything and serve with lemon wedges on the side.

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The best part about this meal is opening those packets at the table and watching someone's face light up when the aroma hits them. It feels like you've done something elaborate when really you've just let butter, lemon, and steam do the work together.

Why Foil Packets Are a Game Changer

Cooking in foil packets means every ingredient steams gently in its own microclimate, so nothing dries out and all the flavors stay locked in together. The shrimp stays juicy, the vegetables soften exactly as much as you want them to, and you're left with one baking sheet and four pieces of foil to throw away—that's it. Once you realize how little cleanup there is, you'll find yourself reaching for this method constantly.

Customizing Your Packets

The beauty of this recipe is that it's flexible without losing its soul—swap yellow squash for zucchini, add thin asparagus spears, or throw in a handful of spinach if you have it. You can even make these ahead of time, store the sealed packets in the fridge for a few hours, and just pop them in the oven when you're ready to eat. The cooking time might add a minute or two from cold, but that's nothing.

Serving Ideas and Pairings

This dish stands completely on its own as a keto dinner, but if you want something more substantial, cauliflower rice soaks up the buttery sauce beautifully without adding carbs. You could also serve it alongside a simple green salad or some roasted asparagus on the side. The lemon wedges aren't just pretty—squeeze them over the top for an extra brightness that cuts through the richness of the butter.

• Grill the packets over medium heat for 10 to 12 minutes if you want char and smokiness instead of oven-baked results.
• Make double the butter sauce if you love generous coating and more sauce at the bottom of each packet.
• Prep all four packets in the morning, cover them loosely with plastic wrap, and refrigerate until dinner time.

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This meal exists in that perfect space where it looks and tastes like you've spent real time cooking, but you've actually just assembled beautiful things and let the oven do the heavy lifting. Make it for someone you care about, or make it for yourself on a Tuesday when you need to remember that eating well can be this easy.

Recipe Questions & Answers

→ Can I substitute zucchini with other vegetables?

Yes, yellow squash or asparagus work well as alternatives, offering similar texture and mild flavor.

→ How do I prevent shrimp from overcooking in foil packets?

Keep the cooking time around 14-15 minutes at 400°F and ensure packets are sealed tightly to steam evenly.

→ What can I use instead of butter for a dairy-free version?

Ghee or additional olive oil are excellent substitutes that retain richness without dairy.

→ Is it possible to grill the shrimp packets instead of baking?

Yes, grill the packets over medium heat for 10-12 minutes for a smoky flavor and similar tenderness.

→ What sides pair well with this lemon garlic shrimp dish?

Cauliflower rice or a crisp green salad complements the dish’s fresh and buttery flavors nicely.