Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Ribbon Salad

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Tender shrimp sautéed in lemon garlic butter paired with a light zucchini ribbon salad for a bright summer meal. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs Large shrimp, 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.

Ingredients

• 1 lb, peeled and deveined Large shrimp
• 2 medium, sliced into ribbons Zucchini
• 3 tbsp Unsalted butter
• 4 minced Garlic cloves
• 2 tbsp Lemon juice
• 2 tbsp Extra virgin olive oil
• 2 tbsp chopped Fresh parsley
• 1/4 tsp Red pepper flakes
• 3/4 tsp Salt
• 1/2 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.