Shrimp with Zucchini: This Shrimp with Zucchini recipe is a light, flavorful dish that brings together shrimp and the tender crispness of fresh zucchini. Perfect for busy weeknights or an elegant dinner for two, this one-pan wonder is seasoned with garlic, herbs, and a touch of lemon for a bright, zesty finish.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights, this meal can be made in under 20 minutes.
- Healthy & Low-Carb: A nutritious option that’s low in carbs but high in protein and vitamins.
- Versatile & Customizable: Can be adapted with different seasonings and sides to suit various tastes.
- Minimal Ingredients: Using only a handful of fresh ingredients, this is budget-friendly and simple.
Tips & Tricks for the Perfect Shrimp with Zucchini
- High Heat for Shrimp: Cooking shrimp on high heat quickly locks in moisture and avoids rubbery textures.
- Avoid Overcooking Zucchini: Keep an eye on your zucchini as it cooks fast. Slightly crunchy zucchini adds a nice texture.
- Enhance with Wine: Adding a splash of white wine during the last minute of cooking zucchini gives a lovely depth of flavor.
- Don’t Crowd the Pan: Shrimp and zucchini both release water, so overcrowding can make the dish soggy. Use a large skillet or work in batches.
Variations to Try
Garlic Butter Shrimp with Zucchini: Swap olive oil for butter and sauté shrimp and zucchini with a generous amount of minced garlic. This version is indulgent and aromatic.
Shrimp Zucchini Pasta: Serve over spaghetti or zucchini noodles for a complete pasta experience without extra carbs.
Add More Veggies: Include cherry tomatoes, bell peppers, or spinach for a colorful and nutrient-packed dish.
Spicy Twist: Incorporate Cajun seasoning or chili flakes to give it a bit of heat.
Asian-Style Shrimp with Zucchini: Add soy sauce, sesame oil, and a sprinkle of sesame seeds for a savory, umami-packed dish.
How to Serve Shrimp with Zucchini
This dish is wonderfully versatile! Here are a few serving ideas:
- As a Light Entrée: Serve with a side of lemon wedges, a green salad, and crusty bread.
- With Pasta or Zoodles: Toss with your favorite pasta or zucchini noodles for a low-carb option.
- Over Rice or Quinoa: Add a scoop of jasmine rice or fluffy quinoa to make it more filling.
- Topped with Cheese: Sprinkle grated parmesan or feta on top for added richness.
How to Store and Reheat Leftovers
- Storage: Place any leftovers in an airtight container and refrigerate for up to 2 days.
- Freezing: It’s not recommended to freeze as zucchini can become mushy when thawed.
- Reheating: Reheat in a skillet over medium heat for a few minutes, adding a splash of water or olive oil to prevent sticking. Avoid microwaving, as it can make the shrimp rubbery.
Recipe FAQs
Can I use frozen shrimp?
Yes, frozen shrimp works perfectly well in this recipe! Just make sure to thaw and pat them dry before cooking.
What’s the best size of shrimp to use?
For this recipe, medium to large shrimp (like 21-25 count) are ideal. They’re easier to cook evenly and still have a satisfying bite.
Is this dish keto-friendly?
Absolutely! Shrimp with zucchini is low in carbs and high in protein, making it perfect for a keto diet.
Can I add cream or cheese?
Definitely! A splash of heavy cream or a sprinkle of parmesan can add a creamy touch and extra flavor.
What can I substitute for zucchini?
If zucchini isn’t available, try yellow squash, asparagus, or bell peppers. They all pair well with shrimp and garlic.
Shrimp with Zucchini
Shrimp with Zucchini: This Shrimp with Zucchini recipe is a light, flavorful dish that brings together shrimp and the tender crispness of fresh zucchini. Perfect for busy weeknights or an elegant dinner for two, this one-pan wonder is seasoned with garlic, herbs, and a touch of lemon for a bright, zesty finish.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tsp salt, divided
- 2 zucchinis (medium-large, about 12 oz)
- Olive oil
- 2 tbsp garlic, minced
- 1 tbsp butter, optional
- 1½ tbsp lemon juice (half a lemon)
- Chopped parsley, for garnish (optional)
Instructions
- Toss shrimp in a bowl with ¼ teaspoon of salt and plenty of black pepper. Set aside.
- Roll-cut the zucchinis so they’re similar in thickness to the shrimp, ensuring even cooking.
- Heat a bit of olive oil in a pan over medium-high heat. Add shrimp in a single layer, letting them cook undisturbed for about a minute. Flip and cook until they turn golden and are just about cooked through, then set aside.
- In the same pan, add a little more olive oil, then add zucchini. Sauté, stirring frequently, for a couple of minutes. Add ¾ teaspoon of salt and some black pepper.
- Add the shrimp back to the pan along with the garlic, tossing everything together briefly until the garlic is fragrant. If you’re using butter, add it now and stir until melted.
- Once everything is cooked through, squeeze lemon juice over the top and give it a final toss. Garnish with parsley and serve immediately.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 284Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 329mgSodium 2245mgCarbohydrates 8gFiber 2gSugar 2gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp with Zucchini is a simple yet delectable recipe that combines vibrant ingredients with ease. Whether you’re looking for a health-conscious meal, a quick weeknight dinner, or something adaptable for various dietary needs, this recipe covers it all. Add your twist, try the variations, and serve it in new ways to keep things exciting.
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