Dinner recipe

Garlic shrimp and zucchini skillet

Name: Garlic shrimp and zucchini skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Shrimp, peeled and deveined; ½ tsp (3 g) Salt; 2 tbsp (27 g) Olive oil; 3 medium (588 g) Zucchini, halved and sliced; 2 cups (298 g) Cherry tomatoes; 5 cloves (15 g) Garlic, sliced; ½ tsp (0.9 g) Crushed red pepper; ¼ tsp (0.6 g) Black pepper; 2 tbsp (30 g) Lemon juice; ¼ cup chopped (15 g) Fresh parsley, chopped

Shrimp, zucchini and burst cherry tomatoes with garlic and lemon, in 25 minutes.

Skillet
25 min · 20 min hands-on
Serves 4
Pescatarian
Gluten-free
Dairy-free

Up to 30 g carbs
Protein 30 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1½ lb680 gShrimppeeled and deveined
½ tsp3 gSalt
2 tbsp27 gOlive oil
3 medium588 gZucchinihalved and sliced
2 cups298 gCherry tomatoes
5 cloves15 gGarlicsliced
½ tsp0.9 gCrushed red pepper
¼ tsp0.6 gBlack pepper
2 tbsp30 gLemon juice
¼ cup chopped15 gFresh parsleychopped

Steps

Pat the shrimp dry and season them with half the salt.
Heat half the oil in a large skillet over medium-high heat. Cook the zucchini with the rest of the salt until browned, 4 to 5 minutes. Add the tomatoes for 2 minutes, until they start to burst.
Push the vegetables aside, add the rest of the oil, the garlic and pepper flakes, and stir for 30 seconds.
Add the shrimp in one layer and cook 2 to 3 minutes a side, until pink and opaque, 145°F (63°C).
Toss with the black pepper, lemon juice and parsley.

Contains: Shellfish.

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