Cook and Scale
Garlic Shrimp and Zucchini Skillet
1 serving · 13 min total
A fast, protein-packed one-pan dinner of garlicky shrimp and tender zucchini with a bright hit of lemon. Ready in under 15 minutes for lean, clean fuel.
Ingredients
- 180 g shrimp, peeled and deveined
- 200 g zucchini, sliced into half-moons
- 3 garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp chilli flakes
- salt to taste
- 1 tbsp fresh parsley, chopped
Contains: Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sauté the zucchini — Heat the olive oil in a large pan over medium-high heat. Add the zucchini with a pinch of salt and cook, stirring, until just tender and lightly golden.
- 2.
Sauté the garlic and chili — Push the zucchini to one side, add the minced garlic and chili flakes, and stir for about 30 seconds until fragrant.
- 3.
Cook the shrimp — Add the shrimp and cook, tossing, until pink and opaque, 2 to 3 minutes. Do not overcook or they will turn rubbery.
- 4.
Finish with lemon and serve — Turn off the heat, stir in the lemon juice and parsley, taste for salt, and serve immediately.