Garlic Butter Shrimp and Zucchini Skillet
Succulent shrimp sautéed with crisp zucchini ribbons in a rich, garlicky lemon-butter sauce.
Recipe Author
Riff Kitchen@riffkitchen
Garlic Butter Shrimp and Zucchini Skillet
Succulent shrimp sautéed with crisp zucchini ribbons in a rich, garlicky lemon-butter sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 10 cook
- 15 min
- servings
- 2
- effort
- Easy
Chef's note
This fast, high-protein meal provides a satisfying, low-carb lunch that comes together in one pan.
Method
8 steps · tap one to tick it off
Tips
Pull the shrimp at a loose C. Shrimp curled into a loose C are done. A tight O means overcooked and rubbery, which is why they leave the pan after searing.
Lower the heat before the garlic. The pan is very hot from searing. Drop it to medium before the butter and garlic go in, or the garlic burns within the minute.
Adjust the time to the shrimp size. Large shrimp take the full 2 minutes per side. Small ones need about half that, or they toughen.
Swaps
No lemon juice? Lime juice, or a splash of dry white wine.
No red pepper flakes? A pinch of cayenne, or a few slices of fresh chili.
No olive oil? Avocado oil, which handles the searing heat well.
Storage
Fridge: 3 to 4 days in a sealed container. The zucchini releases water as it sits, so drain it before reheating.
Freezer: 2 to 3 months for best quality, for the shrimp alone. The zucchini ribbons thaw limp and watery.
Reheat: Briefly, in a skillet over medium-low heat so the shrimp do not toughen, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This fast, high-protein meal provides a satisfying, low-carb lunch that comes together in one pan.
Instructions
Follow the steps to perfection.
Tips
Pull the shrimp at a loose C. Shrimp curled into a loose C are done. A tight O means overcooked and rubbery, which is why they leave the pan after searing.
Lower the heat before the garlic. The pan is very hot from searing. Drop it to medium before the butter and garlic go in, or the garlic burns within the minute.
Adjust the time to the shrimp size. Large shrimp take the full 2 minutes per side. Small ones need about half that, or they toughen.
Swaps
No lemon juice? Lime juice, or a splash of dry white wine.
No red pepper flakes? A pinch of cayenne, or a few slices of fresh chili.
No olive oil? Avocado oil, which handles the searing heat well.
Storage
Fridge: 3 to 4 days in a sealed container. The zucchini releases water as it sits, so drain it before reheating.
Freezer: 2 to 3 months for best quality, for the shrimp alone. The zucchini ribbons thaw limp and watery.
Reheat: Briefly, in a skillet over medium-low heat so the shrimp do not toughen, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix