Shrimp and Zucchini Skillet is a quick and light dish that brings together tender shrimp and fresh zucchini in one pan. The shrimp cooks up juicy and flavorful, while the zucchini adds a nice crunch and a touch of green to the plate. It’s a simple meal that feels fresh and healthy without a lot of fuss.
I love making this skillet when I need something fast but still satisfying. It’s one of those recipes that doesn’t require a long list of ingredients, and it comes together in just about 20 minutes. I usually toss in some garlic and a squeeze of lemon to brighten the flavors, which makes every bite pop. Plus, cleanup is a breeze since everything happens in just one pan!
This dish is perfect for a weeknight dinner or even a light lunch. I like to serve it with a side of rice or crusty bread to soak up any juices. Sometimes I sprinkle a bit of fresh parsley or chili flakes on top for an extra kick. It’s easy to tweak depending on what you have on hand, making it a reliable go-to meal whenever I’m in a pinch.
Key Ingredients & Substitutions
Shrimp: Fresh or thawed shrimp works best. You can use peeled and deveined shrimp to save prep time. If you’re allergic or prefer something else, chicken or firm tofu are good swaps.
Zucchini: This veggie adds crunch and a mild flavor. If zucchini isn’t available, yellow squash or chopped bell peppers work well too.
Diced tomatoes: Fresh or canned both work. They add a juicy, slightly acidic touch to lighten the dish. Cherry tomatoes halved are a nice alternative too.
Garlic: Use fresh minced garlic for the best flavor. Garlic powder can be used if you’re in a pinch but fresh garlic brings more aroma.
Olive oil: It’s great for sautéing and adds a nice flavor. If you want a neutral oil, vegetable or avocado oil will work.
Parmesan cheese (optional): This adds a bit of saltiness and richness. Nutritional yeast can be used as a dairy-free alternative.
How Do I Cook Shrimp Just Right Without Overcooking?
Shrimp cook very fast and become rubbery if overdone. Keep an eye on them and follow these tips:
- Heat the skillet to medium, add oil, and place shrimp in a single layer.
- Cook for 2-3 minutes per side until they turn pink and curl slightly.
- Shrimp are done when their flesh changes from translucent to opaque.
- Remove shrimp immediately from heat to avoid tough texture.
Remember, shrimp continue cooking a little after taking them off heat, so it’s better to pull them just as they turn pink.
Equipment You’ll Need
- Large skillet – I use a spacious pan to cook everything evenly without crowding.
- Measuring cups and spoons – help you add the right amount of ingredients easily.
- Cutting board and sharp knife – for slicing zucchinis and chopping garlic effectively.
- Spatula or wooden spoon – perfect for stirring and mixing everything together.
- Juicer or lemon squeezer (optional) – makes it easy to add fresh lemon juice without a mess.
Flavor Variations & Add-Ins
- Spice it up with crushed red pepper flakes or chili powder for added heat. Great for those who like some kick!
- Use different proteins like sliced chicken breast, scallops, or firm tofu for variety.
- Add vegetables like bell peppers, cherry tomatoes, or spinach for extra color and nutrients.
- Top with shredded mozzarella or crumbled feta instead of Parmesan for a different cheesy touch.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 1 cup diced tomatoes (fresh or canned)
- 3 cloves garlic, minced
- 2 tbsp olive oil
Seasonings & Extras:
- ¼ cup chopped fresh parsley
- ½ tsp dried oregano or Italian seasoning
- ¼ cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- Red pepper flakes (optional), to taste
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and roughly 15 minutes to cook. In about 20 minutes total, you’ll have a delicious, healthy meal ready to enjoy.
Step-by-Step Instructions:
1. Prepare and Sauté the Garlic and Shrimp:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until you smell the aroma. Then, add the shrimp. Season them with salt and pepper. Cook the shrimp for 2-3 minutes on each side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set them aside.
2. Cook the Zucchini and Tomatoes:
In the same skillet, add the zucchini slices. Cook for 3-4 minutes until they’re slightly tender but still a little crisp. Next, add the diced tomatoes, dried oregano, and a pinch of red pepper flakes if you like a bit of heat. Let everything cook for another 2-3 minutes until the tomatoes soften and create a light, tasty sauce.
3. Combine and Finish:
Return the cooked shrimp to the skillet and gently stir to mix with the vegetables. Sprinkle the chopped fresh parsley and squeeze the juice of half a lemon over the dish. Stir everything gently to blend the flavors. If you’d like, add the grated Parmesan cheese on top and let it melt slightly. Taste and adjust with extra salt and pepper if needed.
4. Serve and Enjoy:
Serve your shrimp and zucchini skillet warm. It’s delicious on its own or paired with crusty bread or rice for a fuller meal. Enjoy this quick and fresh dish any day of the week!
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag and submerging in cold water. Pat them dry to avoid extra moisture in the skillet.
Can I Substitute Zucchini with Another Vegetable?
Absolutely! Yellow squash, bell peppers, or even asparagus can be great alternatives. Just adjust cooking time slightly depending on the vegetable’s texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Is This Dish Gluten-Free?
Yes, this recipe is naturally gluten-free. Just ensure any added sides, like bread or rice, are gluten-free if needed.
