Shrimp and Zucchini Skillet
A quick and flavorful shrimp and zucchini skillet featuring sautéed shrimp, tender zucchini, garlic, and a hint of lemon, perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
Ingredients
1 pound raw shrimp, peeled and deveined
2 medium zucchinis, sliced into 1/4-inch thick rounds
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced zucchini, minced garlic, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and crushed red pepper flakes to the skillet.
Sauté the zucchini and garlic for 5-6 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Return the cooked shrimp to the skillet and stir to combine with the zucchini.
Add the fresh lemon juice and toss everything together for 1 minute to heat through and blend the flavors.
Remove from heat and sprinkle with chopped fresh parsley before serving.