Shrimp and Zucchini Skillet
A quick and flavorful shrimp and zucchini skillet cooked with garlic, lemon, and fresh herbs. Perfect for a light and 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 half-moons
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
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 sliced zucchini to the skillet and sauté for 4-5 minutes until tender and lightly browned. Remove zucchini from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
Add the shrimp to the skillet in a single layer. Season with smoked paprika, salt, black pepper, and crushed red pepper flakes.
Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
Return the cooked zucchini to the skillet and stir to combine with the shrimp.
Drizzle the lemon juice over the shrimp and zucchini mixture and stir to coat evenly.
Remove the skillet from heat and sprinkle the chopped fresh parsley on top.
Serve immediately.