Keto Lemon Butter Garlic Shrimp (Printable Version)

Tender shrimp and zucchini in lemon-butter sauce, cooked in foil packets for easy cleanup.

# 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

# Steps to Follow:

01 - Preheat oven to 400°F.
02 - In a small mixing bowl, whisk together melted butter, olive oil, minced garlic, lemon juice and zest, Italian herbs, smoked paprika, sea salt, and black pepper until well combined.
03 - Cut 4 large sheets of heavy-duty aluminum foil, each measuring approximately 12 by 16 inches.
04 - Divide zucchini slices and red bell pepper evenly among the center of each foil sheet.
05 - Top vegetables with shrimp, then drizzle the lemon butter mixture evenly over all ingredients.
06 - Fold the sides of the foil up and over the shrimp and vegetables, sealing tightly to create complete packets that prevent steam from escaping.
07 - Place packets on a baking sheet and bake for 14 to 15 minutes, until shrimp turn pink and are cooked through and zucchini becomes tender.
08 - Carefully open packets, watching for escaping steam. Sprinkle fresh parsley over each portion and serve immediately with lemon wedges.

# Additional Tips::

01 -
  • The entire meal comes together in one foil packet, which means minimal cleanup and maximum flavor trapped exactly where it needs to be.
  • It's keto-friendly without ever tasting like you're missing out, because honestly, garlic butter and lemon make everything feel indulgent.
  • Those moments when you open the packet and the steam hits your face—that's when you know you're eating something special.
02 -
  • Don't skip the heavy-duty foil; regular foil tears halfway through cooking and you'll end up with a baking sheet that looks like a steam-cooking disaster.
  • Shrimp cook fast, so the moment they turn from translucent to opaque pink, they're done—overcook by even two minutes and they'll taste like rubber, no matter how perfect the sauce is.
03 -
  • Make the lemon butter sauce the night before and store it in the fridge, so on busy weeknights you're literally just assembling packets and sliding them into the oven.
  • If you're cooking for a crowd, you can assemble all the packets an hour ahead and bake them right before serving—they actually steam better if everything's had time to come to room temperature together.
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