Ingredients
Large shrimp 1 pound – Peeled and deveined, tails optional
Zucchini 2 medium – Sliced into half moons, yellow squash alternative
Garlic cloves 4 large – Minced, use 1 tsp garlic powder if fresh unavailable
Olive oil 2 tablespoons – Extra virgin preferred, avocado oil substitute
Butter 2 tablespoons – Unsalted, dairy free butter alternative works
Lemon 1 whole – Juiced and zested, lime alternative
Parsley 1/4 cup – Fresh chopped, cilantro variation
Salt 1 teaspoon – Adjust to taste, sea salt preferred
Black pepper 1/2 teaspoon – Adjust to taste
Instructions
Preheat skillet over medium-high heat (10 minutes)
Add olive oil and half the butter, swirling to coat
Sauté garlic, cooking 1-2 minutes until fragrant
Add shrimp, cooking 2-3 minutes per side until pink
Push shrimp to the sides, add zucchini to the center, sauté 3-4 minutes until tender-crisp
Mix in remaining butter, lemon juice half, and zest
Stir to meld flavors, garnish with parsley andSeason with salt and pepper
Serve immediately with rice, quinoa, or crusty bread
Notes
Use avocado oil for smoking point stability
Add cherry tomatoes or spinach for extra veggies
Store leftovers refrigerated in airtight containers up to 2 days
Use dairy-free butter for vegan version
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 125mg