This garlic butter shrimp with zucchini and tomatoes is an easy one pan dinner made in just 20 minutes. Juicy shrimp, fresh zucchini, garlic, butter and burst cherry tomatoes make a healthy summer meal everyone will love!
I’m always looking for new easy summer dinners that comes together fast!
This garlic butter shrimp with zucchini and tomatoes is packed with flavor and ready in just 20 minutes.
Tender shrimp are cooked in a savory garlic butter sauce with fresh zucchini and juicy cherry tomatoes for a light, satisfying meal that’s perfect for busy weeknights.
Everything cooks in one skillet, making cleanup simple while delivering plenty of fresh flavor. Whether you’re looking for a healthy shrimp dinner, a low carb meal, or an easy way to use summer zucchini, this recipe checks all the boxes.
Why You’ll Love This Garlic Butter Shrimp
- Ready in about 20 minutes
- Made in one pan
- Naturally gluten-free
- Low carb and keto friendly
- Great way to use summer zucchini
- Packed with protein
- Fresh, light and flavorful
- Perfect for weeknight dinners
Ingredients You’ll Need
Shrimp
Large shrimp work best for this recipe. Purchase peeled and deveined shrimp to save prep time. I also prefer tail off!
Zucchini
Fresh zucchini adds texture and makes this skillet meal hearty without feeling heavy.
Cherry Tomatoes
Cherry tomatoes burst as they cook, creating a light sauce that combines beautifully with the garlic butter.
Garlic
Fresh garlic is key for the best flavor.
Butter or Ghee
Butter creates the rich, savory sauce that coats the shrimp and vegetables.
Lemon
Fresh lemon juice and zest brighten the entire dish.
Fresh Parsley
A simple garnish that adds freshness and color.
How to Make Garlic Butter Shrimp with Zucchini and Tomatoes
Season the shrimp with salt, pepper and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat and cook the shrimp until just pink. This takes only a couple of minutes, then transfer them to a plate.
Add more oil to the skillet and cook the zucchini until just beginning to brown and still crisp.
Add the cherry tomatoes and cook until they begin to soften and burst.
Reduce the heat and stir in the butter and garlic. Cook briefly until fragrant, then add the lemon juice and zest.
Return the shrimp to the skillet and toss everything together until coated in the garlic butter sauce.
Finish with fresh parsley and serve immediately!
Tips for the Best Garlic Butter Shrimp Skillet
Don’t Overcook the Shrimp
Shrimp cook very quickly. Remove them from the skillet as soon as they turn pink and opaque.
Brown the Zucchini First
Allow the zucchini to develop some color before adding the tomatoes. This keeps the vegetables from becoming watery.
Use Fresh Garlic
Fresh garlic provides the best flavor and aroma for the sauce.
Add the Shrimp Back at the End
This keeps the shrimp juicy and tender.
Variations
Add Spinach
Stir in a few handfuls of baby spinach at the end of cooking.
Make it Spicy
Add red pepper flakes along with the garlic.
Add Parmesan
A sprinkle of freshly grated parmesan works beautifully with the garlic butter sauce.
Serve Over Rice
For a heartier meal, serve over rice or cauliflower rice.
What to Serve with Garlic Butter Shrimp
This shrimp skillet pairs well with:
- Cauliflower rice
- White rice
- Roasted potatoes
- Simple green salad
- Crusty gluten-free bread
- Grilled vegetables
FAQ
Can I Use Frozen Shrimp?
Yes. Thaw the shrimp completely and pat them dry before cooking.
Can I Make This Ahead?
This recipe is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
Can I Use Yellow Squash Instead of Zucchini?
Absolutely. Yellow squash works just as well and adds extra color.
Is This Recipe Low Carb?
Yes. This shrimp skillet is naturally low carb and keto friendly.
Can I Use Pre-Cooked Shrimp?
Raw shrimp are recommended for the best texture, but pre-cooked shrimp can be added at the end just long enough to warm through.
This garlic butter shrimp with zucchini and tomatoes is one of those easy dinners that feels special but is fast and easy!
The combination of juicy shrimp, fresh vegetables and rich garlic butter creates a meal that’s simple enough for weeknights yet impressive enough to serve guests.
If you’re looking for a healthy shrimp recipe packed with summer flavor, this one pan skillet is sure to become a favorite!
Want More Easy Summer Skillet Dinners? Try One of These!
Lemon Garlic Chicken and Asparagus
Lemon Garlic Chicken and Zucchini
Ingredients
Ingredients:
- 1 1/2 lbs large shrimp peeled and deveined
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 2 medium zucchini sliced into half moons
- 1 pint cherry tomatoes
- 4 tablespoon butter or ghee
- 5 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
Optional:
- pinch red pepper flakes
- grated parmesan for serving
Instructions
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Pat the shrimp dry and season with salt, pepper and paprika. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
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Cook shrimp in a single layer about 1-2 minutes per side until just pink. Remove to a plate.
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Add remaining olive oil, then add zucchini and cook 4-5 minutes, stirring occasionally, until lightly browned but still crisp.
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Add cherry tomatoes and cook 2-3 minutes until they begin to burst.
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Reduce heat to medium and add butter, garlic and red pepper flakes, if using. Cook 30-60 seconds until fragrant, then stir in lemon juice and zest.
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Return shrimp to skillet and toss everything together. Cook another minute just until heated through, then remove from heat and sprinkle with parsley.
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Serve immediately and enjoy!
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