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This vibrant Low-Carb Shrimp Dinner is a one-pan wonder that comes together in under 30 minutes. Plump shrimp are seared and tossed with crisp vegetables in a garlicky, buttery sauce. It’s a light yet deeply satisfying meal perfect for a healthy weeknight.

Recipe Overview

Why You’ll Love This Low-Carb Shrimp Dinner

Fast & Simple: Ready in about 20 minutes of active cooking.
Bold Flavor: Garlicky butter sauce with lemon zest tastes restaurant-quality.
Endlessly Versatile: Easily adapt with whatever veggies you have on hand.
One-Pan Meal: Maximum flavor with minimal cleanup.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp olive oil, divided
3 cloves garlic, minced
1 medium zucchini, sliced into half-moons
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
2 tbsp fresh lemon juice
2 tbsp unsalted butter
1/4 cup fresh parsley, chopped
1/2 tsp paprika
To taste salt and black pepper

Tools: A large skillet (cast iron is ideal), a set of measuring spoons, a sharp knife, and a cutting board.

Notes: Using fresh, not frozen, shrimp makes a world of difference in texture, and don’t be shy with the garlic—it forms the flavorful foundation of the entire dish.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	18 g
Carbs:	8 g
Fiber:	2 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of a steam. Use paper towels and really press to remove all surface moisture.
Don’t skip the paprika. It’s not just for color! It adds a subtle, smoky sweetness that complements the shrimp perfectly and gives the sauce a lovely depth.
Have all your ingredients prepped and ready. This is a fast-cooking dish, so having your veggies chopped and your seasonings measured out means you won’t be scrambling and risk overcooking the shrimp.
Use a hot pan. Make sure your skillet is properly preheated before adding the shrimp. You should hear a satisfying sizzle the moment they hit the surface.

How to Make Low-Carb Shrimp Dinner

Step 1: Start by prepping your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Then, lay them out on a stack of paper towels and pat them thoroughly until they are bone-dry. Season them generously with salt, black pepper, and the paprika. This initial seasoning will stick to the surface and create a flavorful crust.

Step 2: Place your large skillet over medium-high heat and let it get properly hot—this should take about 2 minutes. Add one tablespoon of the olive oil, swirling to coat the pan. Carefully add the shrimp in a single layer, making sure they aren’t crowded. You’ll hear that immediate sizzle! Cook for just 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. Quickly remove them to a clean plate; they will finish cooking later. The trick is to avoid overcooking them at this stage.

Step 3: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in your sliced red onion and bell pepper. Sauté for about 4-5 minutes, until they begin to soften and become fragrant. You’ll notice the onions becoming translucent around the edges.

Step 4: Now, add the zucchini and cherry tomatoes to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes have started to blister and release their juices. This natural juice will become part of the sauce. Add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn!

Step 5: It’s sauce time! Push the vegetables to the side of the pan and add the butter to the empty space. Let it melt and foam slightly, then pour in the fresh lemon juice. Use your spatula to scrape up any browned bits from the bottom of the pan—that’s pure flavor gold. Stir everything together to combine.

Step 6: Return the seared shrimp and any accumulated juices back into the skillet. Toss everything together to coat the shrimp and vegetables in the buttery, garlicky sauce. Let it all heat through for just one final minute. The sauce should look glossy and cling to everything beautifully.

Step 7: Turn off the heat and stir in the vast majority of your chopped fresh parsley, saving a little for garnish. Give the dish one final taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while it’s hot and vibrant.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp can become rubbery upon thawing.
Reviving: Reheat gently in a skillet over low heat with a splash of water or broth.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing cut through the richness of the buttery shrimp perfectly, adding a fresh, crisp element to the meal.
Cauliflower rice sautéed with a little garlic — It soaks up the delicious sauce wonderfully and makes the meal feel more substantial without adding carbs.
Grilled asparagus spears — Their earthy, slightly charred flavor is a fantastic textural and flavor contrast to the tender shrimp and soft vegetables.

Drinks

A crisp, dry Sauvignon Blanc — Its citrusy notes and high acidity are a classic pairing for shrimp and will mirror the lemon in the dish beautifully.
Sparkling water with a twist of lime — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each flavorful bite.
An ice-cold lager — The crisp, clean finish of a good lager is incredibly refreshing against the garlic and butter in this dinner.

Something Sweet

Mixed berries with a dollop of whipped cream — The natural sweetness and slight tartness of the berries provide a light, refreshing end to the meal without feeling heavy.
A few squares of dark chocolate (85% cocoa) — It’s rich, satisfying, and low in sugar, making it the perfect little bite to finish on a decadent note.
Lemon sorbet — It continues the citrus theme from the main course but in a cool, palate-cleansing form that feels like a real treat.

Top Mistakes to Avoid

Overcrowding the pan with shrimp. If you add too many shrimp at once, they’ll steam instead of sear. Cook in batches if your pan isn’t large enough to hold them in a single layer. I’ve messed this up before too, and it makes a huge difference in texture.
Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left on the heat for too long. They are done as soon as they turn opaque and form a loose “C” shape. Remember, they’ll get

Low Carb Shrimp Dinner

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 25 minutes

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Make a delicious Low-Carb Shrimp Dinner in under 30 minutes! This one-pan meal features seared shrimp and fresh veggies. Get the easy recipe and cook tonight!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp olive oil (divided)
3 cloves garlic (minced)
1 medium zucchini (sliced into half-moons)
1 yellow bell pepper (sliced)
1 cup cherry tomatoes (halved)
1/2 red onion (thinly sliced)
2 tbsp fresh lemon juice
2 tbsp unsalted butter
1/4 cup fresh parsley (chopped)
1/2 tsp paprika
salt and black pepper (to taste)

Instructions

01
Start by prepping your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Then, lay them out on a stack of paper towels and pat them thoroughly until they are bone-dry. Season them generously with salt, black pepper, and the paprika. This initial seasoning will stick to the surface and create a flavorful crust.
02
Place your large skillet over medium-high heat and let it get properly hot—this should take about 2 minutes. Add one tablespoon of the olive oil, swirling to coat the pan. Carefully add the shrimp in a single layer, making sure they aren’t crowded. You’ll hear that immediate sizzle! Cook for just 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. Quickly remove them to a clean plate; they will finish cooking later. The trick is to avoid overcooking them at this stage.
03
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in your sliced red onion and bell pepper. Sauté for about 4-5 minutes, until they begin to soften and become fragrant. You’ll notice the onions becoming translucent around the edges.
04
Now, add the zucchini and cherry tomatoes to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes have started to blister and release their juices. This natural juice will become part of the sauce. Add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn!
05
It’s sauce time! Push the vegetables to the side of the pan and add the butter to the empty space. Let it melt and foam slightly, then pour in the fresh lemon juice. Use your spatula to scrape up any browned bits from the bottom of the pan—that’s pure flavor gold. Stir everything together to combine.
06
Return the seared shrimp and any accumulated juices back into the skillet. Toss everything together to coat the shrimp and vegetables in the buttery, garlicky sauce. Let it all heat through for just one final minute. The sauce should look glossy and cling to everything beautifully.
07
Turn off the heat and stir in the vast majority of your chopped fresh parsley, saving a little for garnish. Give the dish one final taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while it’s hot and vibrant.