Ingredients
1 pound large shrimp, peeled and deveined
2 medium zucchini, sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from pan and set aside. Add sliced zucchini to the same skillet and cook for 4-5 minutes, stirring occasionally, until tender but still firm. Return shrimp to the pan and pour in lemon juice. Season with salt and black pepper. Cook for an additional 2 minutes to infuse flavors, ensuring zucchini doesn’t overcook.
Notes
Substitute shrimp with scallops or chicken strips for alternative protein options.
Use avocado oil in place of olive oil for a neutral flavor.
Swap zucchini with yellow squash or eggplant for variety.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add red pepper flakes for a spicy twist or fresh parsley for extra flavor.
- Prep Time: 5
- Cook Time: 10
- Category: High Protein Meals
- Method: Stovetop Sautéing
- Cuisine: Mediterranean
- Diet: Low-carb, Gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 120mg