Shrimp with Zucchini
A simple and flavorful dish featuring succulent shrimp and fresh zucchini, perfect for a quick and healthy meal.
Nutrition
Calories: 200cal
Carbohydrate: 8g
Protein: 20g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by gathering all your ingredients. Wash the zucchinis thoroughly and slice them into half-moons. Peel and mince the garlic cloves.
- Pat the shrimp dry with paper towels to remove any excess moisture. This helps them sear properly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp to the hot skillet in a single layer, and season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the sliced zucchinis to the skillet. Sprinkle with salt, pepper, and red pepper flakes if using. Stir well to coat the zucchini in the oil and seasonings.
- Cook the zucchini for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp.
- Return the shrimp to the skillet. Add the lemon juice and toss everything together to combine the flavors. Taste and adjust the seasoning as needed.
- Remove the skillet from the heat and serve hot. Garnish with freshly chopped parsley.
- Enjoy your ‘Shrimp with Zucchini’ cooked to perfection! Tip: Serve with a side of crusty bread or over cooked rice for a more filling meal.