Shrimp and Zucchini – This sauteed shrimp and zucchini is a combination that not only bursts with flavor for a quick weeknight dinner or a light satisfying meal.
Why Shrimp and Zucchini Make the Perfect Pair
Shrimp and zucchini are a classic combination that complements each other beautifully:
- Shrimp brings a delicate, slightly sweet seafood flavor that’s quick to cook and low in calories.
- Zucchini adds a fresh, mildly sweet, and slightly nutty flavor, along with a tender, juicy texture when cooked.
Tips and Tricks for the Best Shrimp and Zucchini Dish
Season Generously: Garlic, lemon, and herbs elevate this dish. Don’t be afraid to adjust seasoning to your preference.
Use Fresh Shrimp: For the best flavor and texture, use fresh shrimp when possible. If using frozen shrimp, ensure they are properly thawed and drained before cooking.
Don’t Overcook the Shrimp: Shrimp cook very quickly and can become rubbery if overdone. As soon as they turn pink and opaque, they’re ready to go.
Zucchini Texture: Aim for a slight bite in your zucchini for a nice texture contrast. Overcooking will make them mushy.
Variations to Try
- Spicy Shrimp and Zucchini: Add extra red pepper flakes or diced jalapeños for a fiery kick.
- Creamy Version: Stir in a bit of heavy cream or coconut milk for a creamy sauce. You can also add grated Parmesan for a richer flavor.
- Mediterranean Twist: Add halved cherry tomatoes, Kalamata olives, and crumbled feta cheese.
- Pesto Shrimp and Zucchini: Toss everything with a few tablespoons of fresh basil pesto for an herby, aromatic flavor.
How to Serve Shrimp and Zucchini
As a Salad: Let the dish cool slightly and serve over a bed of mixed greens for a light and refreshing salad.
Over Pasta: Toss the shrimp and zucchini with cooked pasta and a bit of reserved pasta water for a luscious, saucy finish.
With Rice: Serve over jasmine rice, brown rice, or even cauliflower rice for a grain-free option.
In Tacos: Make shrimp and zucchini tacos with warm tortillas, avocado, and a drizzle of lime crema.
How to Store and Reheat
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat, adding a splash of water or broth to keep the shrimp from drying out. You can also use a microwave, but be cautious not to overcook.
- Freezing: It’s best not to freeze this dish as zucchini can become mushy when thawed.
Recipe FAQs
Can I Use Other Vegetables?
Absolutely! Bell peppers, cherry tomatoes, asparagus, or snap peas work well in this dish. Just adjust the cooking time accordingly.
Can I Make This Recipe Ahead of Time?
While shrimp and zucchini taste best fresh, you can prep the ingredients in advance. Chop the zucchini, mince the garlic, and season the shrimp a few hours before cooking to save time.
How Can I Make This Dish Healthier?
For a healthier twist, reduce the oil or use a cooking spray, and serve with whole grain or cauliflower-based sides.
What Wine Pairs Well With Shrimp and Zucchini?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemony, garlicky flavors of this dish.
Shrimp and Zucchini (Sauteed)
Shrimp and Zucchini - This sauteed shrimp and zucchini is a combination that not only bursts with flavor for a quick weeknight dinner or a light satisfying meal.
Ingredients
- 2 medium to large zucchinis (about 12 oz)
- 1 lb shrimp, peeled and deveined
- 1 teaspoon salt, divided
- Olive oil for cooking
- 1 tablespoon butter, optional but luxurious
- 2 tablespoons minced garlic for that aromatic punch
- Finely chopped parsley (or your favorite herbs) for garnish
- 1 1/2 tablespoons lemon juice (about half a lemon)
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with ¼ teaspoon salt and a good amount of black pepper. Set aside and let those flavors mingle.
- Prep Your Veggies: Roll-cut the zucchinis to match the size of the shrimp for even cooking. Gather your other ingredients.
- Sear the Shrimp: Heat some olive oil in a pan over medium to medium-high heat. Once hot, arrange the shrimp in a single layer and let them sizzle undisturbed for about a minute.
- Flip and cook until they turn beautifully golden and are almost done. Set them aside.
- Cook the Zucchini: In the same pan, add a bit more olive oil. Toss in the zucchini, stirring frequently for a couple of minutes. Season with ¾ teaspoon of salt and some pepper.
- Bring It All Together: Add the shrimp back to the pan, followed by the minced garlic. Stir for just a minute until the garlic smells amazing. If you're feeling indulgent, melt in a pat of butter to make it extra rich.
- Finish with Lemon: Squeeze in fresh lemon juice and give everything a final toss to coat. Transfer to a serving dish, sprinkle with chopped parsley, and serve immediately while it’s still warm and vibrant.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 235Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 247mgSodium 1635mgCarbohydrates 12gFiber 1gSugar 8gProtein 27g
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.
Shrimp and zucchini is an easy yet elegant meal that works for any occasion. With its vibrant flavors and simple preparation, this recipe will become a go-to in your kitchen. Happy cooking, and don’t forget to share your variations and favorite ways to serve it!
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