Sautéed Shrimp and Zucchini is a simple yet flavorful dish that’s perfect for a light dinner or a quick lunch. The shrimp are cooked until just tender in a hot pan with garlic and olive oil, then tossed with fresh zucchini slices. The zucchini retains a slight crunch, offering a delightful contrast to the succulent shrimp. A squeeze of lemon juice brightens the flavors, while fresh herbs like parsley or basil add a touch of freshness. This dish is as nutritious as it is delicious, providing a balanced meal that’s low in calories but high in flavor.
Sautéed Shrimp and Zucchini
A light and quick dish of shrimp and zucchini sautéed in garlic and olive oil.
Servings: 4
Calories: 180kcal
Ingredients
- 300 g shrimp peeled and deveined
- 2 zucchinis sliced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 lemon juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the peeled and deveined shrimp dry with paper towels. Season with salt and freshly ground black pepper. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini slices in a single layer, and sauté for 3-4 minutes on each side, until they are golden brown and slightly tender. Remove the zucchini from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the shrimp to the skillet in a single layer, and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Stir in the lemon juice (amount according to your preference), and cook for an additional 1-2 minutes, allowing the sauce to reduce slightly.
- Return the sautéed zucchini to the skillet, and toss everything together to combine. Remove from heat and stir in the chopped parsley.
- Transfer the shrimp and zucchini to a serving dish and enjoy!
Notes
Nutrition: Carbohydrates: 6g; Protein: 25g; Fat: 8g; Saturated fat: 1g; Fiber: 2g; Sodium: 300mg
