This vibrant one-pan dinner features succulent large shrimp and tender zucchini half-moons roasted in a rich garlic butter sauce. Seasoned with smoked paprika and onion powder, the dish is finished with a generous layer of grated parmesan that melts into a savory, golden crust. Brimming with aromatic herbs and fresh garlic, it offers a high-protein, low-carb meal with a velvety texture and a bright, Mediterranean-inspired flavor profile.

About This Recipe

The zucchini is roasted first with olive oil and aromatics, ensuring the vegetables soften and begin to caramelize without becoming watery. Once the shrimp are tossed in melted butter and minced garlic, they are layered over the pre-cooked zucchini to ensure the seafood stays plump and juicy during the final minutes of baking. As the butter melts into the dish, it emulsifies with the natural juices from the vegetables, creating a thin, flavorful glaze that coats every ingredient.

The flavor is defined by the bold presence of garlic and the subtle, woody heat of smoked paprika. Grated parmesan provides a sharp, salty finish that binds the shrimp and zucchini together, while the butter adds a luxurious mouthfeel that balances the lightness of the seafood. Because the dish is cooked at a high temperature, the cheese develops a toasted, slightly crisp exterior that provides a satisfying textural contrast to the tender shrimp.

Typically served hot directly from the baking dish, this meal is a practical choice for efficient weeknight cooking or healthy meal prep. It is often garnished with fresh parsley for a final burst of color and a clean, herbal aroma. The combination of high-quality protein, nutrient-dense zucchini, and a rich, savory butter sauce makes it a refined and effortless option for those seeking a restaurant-style keto meal with minimal cleanup.

Why You’ll Love This Recipe

One-pan, low-mess dinner
High protein and naturally low carb
Rich garlic butter flavor
Crispy parmesan top without breadcrumbs
Ready in under 30 minutes
Great for meal prep
Easy ingredients anyone can find
Family-friendly low-carb option

What You’ll Need for This Garlic Butter Shrimp & Zucchini Bake

1 ½ lbs large shrimp, peeled and deveined
3 medium zucchinis, sliced into half-moons
4 tbsp butter, melted
3 tbsp olive oil
4 cloves garlic, minced
1 tsp onion powder
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
¾ cup grated parmesan cheese
2 tbsp chopped fresh parsley

Step-by-Step Preparation

Preheat oven to 400°F.
Add zucchini slices to a baking dish and drizzle with olive oil, half the garlic, salt, pepper, and onion powder. Toss to coat evenly.
Bake for 10 minutes to soften slightly.
In a bowl, mix shrimp with melted butter, remaining garlic, smoked paprika, and a pinch of salt.
Remove the dish from the oven and scatter shrimp over the zucchini.
Sprinkle parmesan evenly across the top.
Bake for 10–12 minutes, or until shrimp are pink and cheese is golden.
Garnish with parsley and serve warm.

FAQ

Can I use frozen shrimp?
Yes, but thaw and pat dry so the bake doesn’t get watery.
Can I swap zucchini for another veggie?
Yellow squash works well and keeps carbs low.
Is this dish spicy?
No, but you can add red pepper flakes for heat.
Can I use pre-minced garlic?
Yes, though fresh garlic gives the best flavor.
Does it reheat well?
Yes, reheat gently at 300°F to keep shrimp tender.
Can I make it dairy-free?
You can skip parmesan and use ghee, but flavor will change.

Variations & Substitutions

Add red pepper flakes for heat
Swap parmesan for asiago or romano
Use yellow squash instead of zucchini
Add a squeeze of lemon before serving
Mix in cherry tomatoes for extra color
Top with fresh basil for a lighter finish

Serving Suggestions

Cauliflower rice
Zoodles
Simple green salad
Roasted broccoli

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