This vibrant, one-pan dish brings together the snap of fresh zucchini and the succulent sweetness of garlic-seared shrimp. It is a light, balanced meal that respects your time without compromising on depth of flavor.
This garlic shrimp and zucchini recipe delivers a lean, protein-packed dinner in under 20 minutes. It relies on high heat to blister the vegetables and lock in the shrimp's natural juices.
1. Heat one tablespoon of oil in a large skillet over medium-high heat. Add the zucchini, seasoning lightly with salt. Sauté for 4 minutes until tender but still crisp.
2. Remove zucchini from the pan. Add the remaining oil, shrimp, garlic, and red pepper flakes to the same pan.
3. Cook shrimp for 2-3 minutes until opaque. Toss the zucchini back into the pan.
4. Finish with a squeeze of fresh lemon juice and fresh parsley. Serve immediately.
| Calories | 210 |
| Protein | 28g |
| Fat | 9g |
| Carbs | 7g |
Yes. Just ensure they are fully thawed and patted dry before cooking.
Absolutely. It is low in carbohydrates and rich in healthy fats and protein.
Use high heat and do not overcrowd the pan. Cooking them in a single layer ensures a light char rather than a watery texture.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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