Ingredients
1 lb large shrimp (peeled, deveined)
2 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 tbsp olive oil
1 lemon, juiced and zested
2 cloves garlic, minced
Fresh parsley, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add zucchini and red onion. Cook for 3-4 minutes until tender.
Stir in cherry tomatoes, lemon zest, salt, and pepper. Cook for 2 more minutes.
Return cooked shrimp to the skillet with parsley and drizzle with lemon juice. Toss to combine.
Serve warm or at room temperature with additional lemon wedges if desired.
Notes
For extra richness, add crumbled feta or avocado slices.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For a creamier texture, stir in 1 tbsp Greek yogurt or tahini after cooking.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Mediterranean-Inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg