Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed in lemon garlic butter paired with a light zucchini ribbon salad for a bright summer meal. This mediterranean-inspired seafood ready in about 25 minutes pairs peeled and deveined Large shrimp, medium, sliced into ribbons Zucchini, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: Use a vegetable peeler to slice 2 medium zucchinis into thin ribbons and place in a bowl. Drizzle with 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Toss gently and set aside to marinate.
  2. Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and foamy.
  3. Step 3: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the butter, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  5. Step 5: Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley, then remove skillet from heat.
  6. Step 6: Arrange the marinated zucchini ribbons on plates and top with the lemon garlic shrimp. Serve immediately.

Frequently asked questions

How long does Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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