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.

Print Recipe

Sautéed Shrimp and Zucchini

A light and quick dish of shrimp and zucchini sautéed in garlic and olive oil.

Prep10

Cook10

Total Time20

Course: Main Course

Cuisine: Asian

Keyword: diabetes friendly, seafood

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!