Sautéed Shrimp with 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.
Servings: 3 people
- 1 lb shrimp, peeled and deveined
- 1 teaspoon salt, divided
- black pepper
- 2 medium to large zucchinis (about 12 oz)
- olive oil
- 2 tablespoons minced garlic
- 1 tablespoon butter, optional
- 1 1/2 tablespoons lemon juice (about half a lemon)
- finely chopped 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.
Calories: 216kcal | Carbohydrates: 6g | Protein: 33g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 391mg | Sodium: 1995mg | Potassium: 483mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 34mg | Calcium: 250mg | Iron: 4mg