Mediterranean
Shrimp and Zucchini
Shrimp cook quickly in garlic and chili oil and stay sweet if you pull them as soon as they turn pink. Zucchini softens just enough to take on the lemon, so the skillet tastes savory, bright, and a little hot.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Shrimp cook in minutes and still land above 30 grams of protein per serving.
- Zucchini stands in for a starchy side, which keeps the carbs low.
- Garlic, chili, and lemon do the seasoning without a sauce or breadcrumbs.
- One skillet is enough for both the seafood and the vegetable.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp very dry, season with half the salt and the pepper, and warm 1 tablespoon oil in a wide skillet over medium-high heat.
- 2
Cook the zucchini with the remaining salt until it is tender and spotted with gold but not mushy, about 5 to 6 minutes, then transfer it to a plate.
- 3
Add the remaining oil, garlic, and pepper flakes and stir until the garlic smells sweet and is just starting to color, about 30 seconds.
- 4
Add the shrimp in a single layer and cook until they turn pink and opaque at the center, about 1 to 2 minutes per side.
- 5
Return the zucchini and toss until it is hot again and coated in the garlic oil, about 1 minute.
- 6
Take the pan off the heat, add lemon juice and parsley, and serve when the lemon tastes bright and the shrimp are curled but still tender, not rubbery.
Pro tips
- Dry shrimp brown instead of steaming in a puddle.
- Cook the zucchini first so the shrimp are not overdone while the vegetable catches up.
- If the garlic browns too fast, pull the pan off the heat before the shrimp go in.
Easy substitutions
- Shrimp
- sea scallops, cooked until just opaque
- Red pepper flakes
- 1 minced fresh chili
- Zucchini
- yellow summer squash
Storage and reheating
Storage
Refrigerate leftovers for up to 2 days.
Reheating
Warm gently in a skillet over low heat just until the shrimp are hot; stop before they turn firm and tight.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 310
- Protein
- 39 g
- Carbs
- 11 g
- Fat
- 13 g
- Fiber
- 3 g
Moderate · Stovetop · Dairy-Free, Gluten-Free, Lower-Carb, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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