Garlic butter shrimp with zucchini and bell peppers is a fast skillet dinner that cooks in about 20 minutes. Juicy shrimp, tender-crisp vegetables and a lemony garlic butter sauce all come together in one pan, with a little cumin and smoked paprika for warmth.
The trick is the order. The vegetables go in first and the shrimp follow, so nothing is overcooked by the time the sauce is ready. If you like shrimp and vegetables together, you may also enjoy our sheet pan garlic shrimp and asparagus.
Table of Contents
Why This Works
Shrimp cook in just a few minutes, and they turn rubbery when they sit in the heat too long. Vegetables take longer, so giving them a head start means both finish at the same moment. Cooking the shrimp separately in the same pan also lets them pick up the browned bits left behind by the vegetables.
Garlic goes in near the end because it burns quickly, and the last of the butter and the lemon go in off the heat so the sauce stays glossy and fresh.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter, divided
- 1 teaspoon olive oil
- 2 tablespoons garlic, freshly minced
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes (use less for a milder dish)
- 1/2 teaspoon smoked paprika
- 1 medium zucchini, sliced into 1/4-inch half-moons
- 1 1/2 cups bell peppers, cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
How to Make Garlic Butter Shrimp with Zucchini
1. Cook the vegetables. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the zucchini and bell peppers with a pinch of salt and cook for 4 to 5 minutes, until tender but still crisp. Move them to a plate.
2. Season the shrimp. Pat the shrimp dry and toss them with the cumin, red pepper flakes, smoked paprika, salt and pepper.
3. Sear the shrimp. Add the shrimp to the same skillet in a single layer. Cook for about 2 to 3 minutes, turning once, until they are pink and opaque.
4. Add the garlic. Stir in the minced garlic and cook for about a minute, just until fragrant.
5. Finish the sauce. Return the vegetables to the pan. Take it off the heat and stir in the remaining 2 tablespoons of butter, the lemon juice and the lemon zest until the butter melts into a sauce.
6. Garnish and serve. Sprinkle with parsley and serve right away.
How to Serve
Spoon the shrimp and vegetables over rice, quinoa or cauliflower rice so the garlic butter sauce does not go to waste. Crusty bread works well too. For a pasta night, switch to our creamy shrimp scampi pasta or the lighter quick shrimp linguine.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 2 days. Shrimp should be cooked until it looks pearly and opaque, and the FDA safe food handling guide uses that description as a doneness guide.
Reheat with gentle heat, either in a skillet over low heat or in short microwave bursts, to avoid overcooking the shrimp a second time. A splash of water or a little extra butter keeps the sauce smooth.
Tips and Variations
- Dry the shrimp. Patting them dry helps them sear instead of steam.
- Do not overcrowd. Cook the shrimp in two batches if your pan is small.
- Control the heat. Use less red pepper flakes for a mild dish, or more if you like spice.
- Swap the vegetables. Broccoli florets, mushrooms or snap peas work well in place of zucchini.
- Use fresh garlic. If you only have garlic powder, add it with the spices instead of at the end.
- Add a little white wine. A splash after the garlic, simmered briefly, deepens the sauce.
For a more elegant skillet version with asparagus, see our lemon garlic shrimp and asparagus skillet.
FAQ
How do I know when shrimp are done?
They turn pink, curl into a loose C shape and look opaque. A tight O shape usually means they are overcooked.
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator or in cold water, then pat them very dry before cooking.
Why cook the vegetables first?
Vegetables need more time than shrimp. Cooking them first means the shrimp do not turn tough while the vegetables soften.
Can I make it spicier or milder?
Yes. The red pepper flakes control the heat, so cut them in half for a gentler dish or add more for extra kick.
What should I serve with it?
Rice, pasta, crusty bread or a simple green salad all work and soak up the garlic butter sauce.
Garlic Butter Shrimp with Zucchini and Bell Peppers
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp unsalted butter divided
- 1 tsp olive oil
- 2 tbsp garlic freshly minced
- 1 tsp ground cumin
- 1 tsp red pepper flakes use less for a milder dish
- ½ tsp smoked paprika
- 1 medium zucchini sliced into 1/4-inch half-moons
- 1 ½ cup bell peppers cut into 1-inch pieces
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- salt to taste
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the zucchini and bell peppers with a pinch of salt for 4 to 5 minutes until tender but still crisp. Move to a plate.
- Pat the shrimp dry and toss with the cumin, red pepper flakes, smoked paprika, salt and pepper.
- Add the shrimp to the same skillet in a single layer and cook for about 2 to 3 minutes, turning once, until pink and opaque.
- Stir in the garlic and cook for about a minute until fragrant.
- Return the vegetables to the pan. Remove from the heat and stir in the remaining 2 tablespoons of butter, the lemon juice and lemon zest until the butter melts.
- Sprinkle with parsley and serve right away.
