Skillet Zucchini with Shrimp
Elevate your weeknight dinner with this vibrant and flavorful Skillet Zucchini with Shrimp! This one-pan recipe combines tender, garlicky shrimp with perfectly sautéed zucchini, enhanced by the zesty brightness of fresh lemon juice and zest. A pinch of red pepper flakes adds just the right touch of heat, while fresh parsley finishes the dish with a burst of herbal freshness. Ready in just 25 minutes, this low-carb, gluten-free meal is as healthy as it is delicious, making it perfect for busy nights or a light summer dinner. Serve it as-is for a quick skillet sensation or pair it with crusty bread or rice to soak up the irresistible juices. Easy, healthy, and utterly satisfying—this is shrimp and zucchini at its finest!
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 medium zucchini, sliced into half-moons
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 large lemon, juiced and zested
- 2 tablespoons parsley, chopped
- 1 tablespoon butter (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and season with half of the salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Sauté for 2-3 minutes, flipping once, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil.
Add the minced garlic and red pepper flakes to the skillet and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced zucchini to the skillet, sprinkle with the remaining salt (1/2 teaspoon) and black pepper (1/4 teaspoon), and cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still crisp.
Return the cooked shrimp to the skillet and toss everything together.
Add the lemon juice and zest, stirring to combine. If using, stir in the butter for added richness.
Remove the skillet from heat and sprinkle with chopped parsley.
Serve immediately, garnished with extra lemon wedges if desired.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.7 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 334 mg | 26% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2942 mg | 63% | |
*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.
