Keto Lemon Butter Garlic Shrimp (Printable)

Juicy shrimp and zucchini steamed in a lemon butter garlic sauce; easy, flavorful, and 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

# How to Make It:

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 fully 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 and drizzle evenly with the prepared lemon butter mixture.
06 - Fold the sides of the foil up and over the shrimp and vegetables, sealing tightly to create individual 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 while watching for escaping steam, sprinkle with parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • It cooks entirely in foil packets, so there's almost nothing to clean up afterward—your future self will thank you.
  • The shrimp stays impossibly juicy because it steams in its own buttery, garlicky sauce, and you get restaurant-quality results without the restaurant stress.
  • Everything is keto-friendly, naturally low-carb, and ready in under 30 minutes from start to finish.
02 -
  • Don't skip the seal step—if the foil isn't tight, the shrimp will dry out because it's not actually steaming in its own juices.
  • Shrimp cooks fast, so watch the clock; even two extra minutes can push it from tender to slightly tough, and there's no coming back from that.
03 -
  • Buy the largest shrimp your budget allows—they're more forgiving and stay plump when cooked, while smaller shrimp can overcook in seconds.
  • Zest the lemon before cutting it in half to juice it, so you don't have to wrestle with a lemon that's already split open.
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