Saffron Shrimp and Zucchini
Experience the vibrant flavors of Mediterranean cuisine with this Saffron Shrimp and Zucchini recipe—a luxurious dish that combines tender shrimp, golden sautéed zucchini, and a velvety saffron-infused cream sauce. Perfectly balanced with the brightness of lemon juice and a touch of dry white wine, this 30-minute meal is elevated by the delicate aroma of saffron, the star ingredient. It's an easy yet elegant recipe that’s ideal for weeknight dinners or special occasions. Serve it with fluffy rice, al dente pasta, or crusty bread to soak up every last drop of the rich, golden sauce. Quick to prepare and irresistibly flavorful, Saffron Shrimp and Zucchini is sure to become a new favorite in your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams shrimp, peeled and deveined
- 2 medium zucchini, sliced into rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 0.25 teaspoons saffron threads
- 100 milliliters dry white wine
- 100 milliliters heavy cream
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices, season with a pinch of salt, and sauté for 3-4 minutes or until tender. Remove zucchini and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and softened.
Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove shrimp and set aside with the zucchini.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Stir in the heavy cream and the saffron water (including threads). Let the sauce simmer gently for 3-4 minutes, stirring occasionally.
Add the cooked shrimp and zucchini back into the skillet. Stir to coat everything in the sauce and let it cook for an additional 2 minutes to heat through.
Stir in the lemon juice and season with salt and black pepper to taste.
Garnish with chopped parsley if desired, and serve immediately. Pair with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.9 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2641 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
