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Garlic Butter Shrimp & Zucchini Meal Prep - Simple, Fresh, and Ready All Week

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 4 medium zucchini, cut into half-moons (about 1/2-inch thick)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley or basil, chopped
  • Cooked rice, quinoa, or cauliflower rice for serving (optional)
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of good searing. Blot the shrimp with paper towels and season with salt, pepper, and the smoked paprika if using.
  2. Prep the zucchini. Cut into even half-moons so they cook at the same rate. Lightly season with salt and pepper.
  3. Sauté the zucchini. Heat the olive oil in a large skillet over medium-high heat. Add zucchini and cook 4–6 minutes, stirring occasionally, until just tender and lightly golden. Transfer to a plate.
  4. Cook the shrimp. In the same skillet, add 1 tablespoon butter. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Do this in batches if needed. Transfer to the plate with zucchini.
  5. Make the garlic butter sauce. Lower the heat to medium. Add remaining 2 tablespoons butter and the minced garlic. Cook 30–60 seconds until fragrant, not browned.
  6. Brighten it up. Stir in lemon zest, lemon juice, and red pepper flakes. Taste and adjust salt and pepper.
  7. Bring it all together. Return shrimp and zucchini to the pan and toss gently to coat. Sprinkle with chopped parsley or basil.
  8. Assemble your meal prep. Divide into 4–5 containers. Add rice, quinoa, or cauliflower rice if using. Finish with extra lemon wedges.