sauteed shrimp zucchini

This sautéed shrimp with zucchini showcases natural sweetness of shrimp and zucchini. The addition of garlic and lemon juice makes the dish flavorful and delicious. It is a quick and easy one-pan meal for busy days.

Sautéed Shrimp with Zucchini

lb shrimp, peeled and deveined

salt, divided

black pepper

2 medium to large zucchinis ((about 12 oz))

olive oil

garlic

butter, optional

lemon juice ((about half a lemon))

parsley, optional ((or other herbs))

In a mixing bowl, add shrimp, 1/4 teaspoon of salt and plenty of black pepper. Mix thoroughly.

Roll-cut zucchinis to match the thickness of the shrimp. Also prep all other ingredients.

Place a pan over medium-medium high heat. When pan is hot, add oil and then add shrimp in one layer and let them cook undisturbed for a minute. Flip and cook the other side until develop nice colors and shrimps are almost cooked through. Transfer to a plate.

To the same pan, add a little more olive oil and then add zucchini. Sauté, stir frequently for a couple of minutes and add 3/4 teaspoon of salt and pepper (or to taste).

Add shrimp back to the pan, and add garlic. Mix and sauté briefly until garlic is fragrant. If using butter, add it now and mix until butter is melted.

When everything is cooked through, pour lemon juice over. Give everything a quick toss to combine and then transfer to a serving bowl. Sprinkle parsley and serve hot immediately.

I make this all the time! It feels like a delicious treat, never thought prawns and zucchini would be so good together. I often wilt spinach through it as well.

This was amazing. I fixed a lot for me to try to eat in one meal and it was so wonderful that I ate every bite.

I Came across this recipe searching for shrimp zucchini because that’s what I had on hand this evening. Boy, am I glad I did, it was delicious and so easy to throw together. Like you, I keep shrimp in the freezer for quick dinners so I’ll definitely be making this again. I didn’t combine the shrimp with the zucchini until I had portioned out some of the smaller pieces of zucchini to my daughter because she doesn’t like shrimp. I added extra garlic and white wine like others did, used the butter and parsley from my garden, lemon juice and topped it all off with grated Parmesan cheese. Thank you for a delicious easy recipe!

Make this in a whim and oh my gif it’s delicious. I recommend butter option but I did not use fresh herbs for garnish.

Doubled the “sauce”.  Added butter and white wine.  Served over a bed of linguini topped with Parmesan.  Delicious!  May add some sliced mushrooms to the sauté and a shake of crushed red pepper.

I didn't have any lemon juice, so I added a couple anchovies in oil, pepperoncini, and a little white wine when cooking the shrimp. I added more anchovy and oil, along with some red onion, when cooking the zucchini and garlic. Then I tipped the shrimp back in and added about 1/2 cup of pinot grigio to deglaze the pan.  The result was delicious. Like another commenter, I wish I'd had some toasted garlic bread to sop up the juices.

Great Recipe! Super easy, quick, and delicious. I upped the garlic a "bit" and added some chilli flakes when cooking the zucchini. It cries out for a nice piece of crusty bread or focaccia to soak up the sauce because its that good. Going into the rotation, especially while the zucchini are fresh from the garden!

Great recipe - tasty and easy!  I actually had leftover boiled shrimp (from a shrimp cocktail platter I made) and wanted to use them up - they heated up perfectly and were not tough.  Will definitely make this again.

This was SO good and so easy- all with ingredients I always have. Thanks for sharing this recipe.

Simple, tasty and quick.  I used a small zucchini and a small yellow summer squash instead of all zucchini. My husband loved it and he’s not a zucchini fan. I’ll make this one again.

https://www.youtube.com/watch?v=pd5lGN63EXc

This sautéed shrimp with zucchini showcases natural sweetness of shrimps and zucchini. The addition of garlic and lemon juice makes the dish flavorful and delicious. Only 15 minutes and one pan to cook it! This shrimp zucchini stir fry recipe is a great way to use up this summer squash.

Ingredients

1 lb shrimp, peeled and deveined (about 450grams)
2 medium to large zucchinis (about 12 oz or 350grams)
1 teaspoon salt, divided
2 tablespoons minced garlic
1 1/2 tablespoons lemon juice (about half a lemon or 22.5ml)
1 tablespoon butter, optional
finely chopped parsley, optional (or other herbs)
olive oil
black pepper

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Sautéed Shrimp with Zucchini

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