Fast dinners are non‑negotiable when life gets hectic, but fast doesn’t have to mean boring or off‑plan. This Garlic Butter Shrimp & Zucchini Skillet is a keto‑friendly meal that comes together in about 20 minutes, uses just one pan, and still tastes like something you’d order at a restaurant. Tender shrimp are sautéed in garlic butter, then tossed with lightly seared zucchini for a low‑carb meal that’s rich, satisfying, and surprisingly fresh. It’s exactly the kind of “I don’t have time” recipe your audience can lean on during weeknights without wrecking their macros.
Shrimp are naturally very low in calories and carbohydrates while being high in protein, making them a great anchor for keto meals when paired with enough fat from ingredients like butter or olive oil. Zucchini steps in as the veggie star here, offering bulk and texture with very few net carbs. The garlic butter sauce coats everything, so even with simple ingredients, the final dish tastes luxurious and complete. Serve it as‑is in a bowl, over cauliflower rice, or alongside a simple salad, and you’ve got a full meal with hardly any cleanup.
Why this skillet works so well for keto
A strong keto dinner usually has three key elements: quality protein, enough fat to feel full and energized, and minimal digestible carbs. Shrimp hit the protein requirement easily—they cook quickly and deliver a lot of protein per calorie. The garlic butter and optional olive oil provide the fat that makes the dish satiating and flavorful, preventing it from feeling like “diet food.” Zucchini keeps carbs low while adding volume, which helps people feel like they’re eating a generous plate instead of a tiny portion.
One‑pan meals are also strategically smart for consistency. The easier a recipe is to prep, cook, and clean up, the more likely people are to repeat it. This dish doesn’t require marinades, long cook times, or specialty ingredients. Everything happens in one skillet, and you can scale up or down depending on how many people you’re feeding or how much you want for leftovers.
Ingredients (serves 2–3)
- 1 lb (about 450 g) raw shrimp, peeled and deveined (tails on or off)
- 2 medium zucchinis, sliced into half‑moons
- 3 tablespoons butter
- 1 tablespoon olive oil (optional, for extra fat and browning)
- 3 cloves garlic, minced
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika (optional, for color and flavor)
- 1 tablespoon lemon juice
- 1–2 tablespoons chopped fresh parsley (or cilantro) for garnish
- Lemon wedges for serving (optional)
Step‑by‑step instructions
- Prep shrimp and zucchini
Pat the shrimp dry with paper towels so they sear instead of steaming. Toss them in a small bowl with a pinch of salt, pepper, and paprika if using. Slice the zucchinis into half‑moons of even thickness so they cook at the same rate. - Cook the zucchini
Heat 1 tablespoon butter and the olive oil (if using) in a large skillet over medium‑high heat. Add the zucchini in a single layer as much as possible. Sprinkle with a little salt and pepper. Sauté for 4–6 minutes, stirring occasionally, until the zucchini is just tender and lightly golden in spots. Transfer the zucchini to a plate and set aside. - Sauté the shrimp
In the same skillet, add the remaining 2 tablespoons of butter. Once melted and starting to foam slightly, add the minced garlic and cook for about 30 seconds until fragrant (don’t let it brown). Add the seasoned shrimp in a single layer. Cook for 2–3 minutes on the first side until they start to turn pink and curl, then flip and cook another 1–2 minutes on the second side, just until opaque and cooked through. - Combine and finish
Return the cooked zucchini to the skillet with the shrimp. Toss everything together in the garlic butter, and cook for another minute so flavors meld. Turn off the heat and stir in the lemon juice. Taste and adjust with more salt, pepper, or lemon as needed. - Serve
Sprinkle with chopped parsley or cilantro for freshness. Serve hot in bowls as‑is, or over cauliflower rice, sautéed spinach, or a bed of shredded lettuce if you want more volume without many extra carbs.
Tips for success
- Don’t overcook the shrimp: they only need a few minutes and will turn rubbery if left too long. Pull them off the heat as soon as they’re opaque and pink.
- If your pan is small, cook the zucchini in two batches so it browns nicely instead of steaming.
- For more richness, add an extra tablespoon of butter at the end and let it melt into the skillet before serving.
- You can easily scale this recipe up by using a larger pan or cooking the shrimp in two rounds.
Easy variations to suggest on your blog
- Add a pinch of red pepper flakes with the garlic for a subtle heat.
- Swap zucchini for a mix of zucchini and yellow squash for color.
- Stir in a handful of baby spinach at the end until just wilted.
- Finish with grated Parmesan or crumbled feta for a different flavor twist.
These simple changes let you turn one core recipe into several posts or internal links on KetoKitchenPro, helping readers discover more of your content while keeping your workflow efficient.
FAQs for your readers
- Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before cooking. Excess moisture will prevent a good sear. - Is this recipe good for meal prep?
Shrimp is best freshly cooked, but leftovers can be stored in the fridge for 1–2 days and reheated gently over low heat. Suggest readers avoid over‑reheating to keep the shrimp tender. - What can I serve this with on keto?
Great options include cauliflower rice, zucchini noodles, shirataki noodles, or a simple side salad with olive oil and lemon. - Can I replace shrimp with chicken?
Yes. Use thinly sliced chicken breast or thigh; cook it fully before removing, then continue with the garlic butter and zucchini steps. The overall method stays very similar, but cook time will be longer.
