Shrimp and Zucchini Skillet is a quick and light meal that brings together tender shrimp and fresh zucchini slices all cooked in one pan. It’s got a nice mix of flavors — a little garlic, a splash of lemon, and some herbs that brighten up the whole dish. The zucchini gets soft but still keeps a bit of crunch, which pairs perfectly with the juicy shrimp.
I love making this dish when I want something easy but still feel like I’m eating something fresh and healthy. It doesn’t take long to cook, so it’s great for busy weeknights when you want to get dinner on the table fast. One tip I like is to not overcook the shrimp — they only need a few minutes and then they’re just right, tender but not rubbery.
My favorite way to enjoy this is with a little warm crusty bread on the side to soak up all the garlicky, lemony pan juices. Sometimes I toss in a handful of cherry tomatoes or a sprinkle of red pepper flakes for an extra pop of flavor. It’s a simple meal, but it always feels special and makes me happy sitting down to eat it.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. If using frozen, thaw fully before cooking. For a budget-friendly swap, you could try peeled, cooked shrimp or even scallops for a different texture.
Zucchini: The star veggie in this dish. I like slicing zucchini into rounds so they cook evenly and stay a bit crisp. If zucchini isn’t available, yellow squash is a great alternative and cooks similarly.
Garlic: Fresh garlic brings a lovely aroma and flavor. You can use garlic powder in a pinch, but fresh minced garlic gives the best dish fragrance and taste.
Tomatoes: Cherry or diced tomatoes add a fresh, juicy pop to balance the shrimp and zucchini. If fresh tomatoes aren’t on hand, canned diced tomatoes work well, just drain any excess liquid to avoid watery dish.
Chicken broth or white wine: This adds depth and helps create a light sauce by deglazing the pan. If you want to keep it non-alcoholic, use vegetable broth or even water with a squeeze of lemon juice.
Lemon juice: Fresh lemon juice brightens all the flavors. Bottled lemon juice can be used but fresh always tastes better.
How Do I Avoid Overcooking Shrimp in This Skillet?
Shrimp are delicate and cook quickly. Overcooked shrimp become tough and rubbery, so keeping an eye on cooking time is key.
- Make sure the skillet is hot before adding shrimp; this seals in juices.
- Cook shrimp in a single layer and avoid crowding the pan.
- Cook for 2-3 minutes on one side, then flip and cook another 2-3 minutes until shrimp are pink and opaque.
- Remove shrimp from heat as soon as they’re done and add back later just to warm.
- Remember shrimp will cook a bit more after removing from heat, so don’t wait until they look fully done on the pan.
Following these tips helps keep shrimp tender and flavorful, which is the best part of this simple skillet dish!
Equipment You’ll Need
- Large skillet or cast-iron pan – I prefer a roomy skillet to cook everything evenly and avoid splatters while sautéing the zucchini and shrimp.
- Chef’s knife – makes slicing zucchini, garlic, and chopping herbs quick and safe.
- Cutting board – helps keep your workspace organized for prepping ingredients.
- Measuring spoons and cups – to accurately add oil, liquids, and seasonings.
- Juicer or lemon squeezer – makes extracting fresh lemon juice easy and mess-free.
Flavor Variations & Add-Ins
- Try adding sliced bell peppers or spinach for extra color and nutrition — they cook quickly and add flavor.
- Use different herbs like basil or thyme instead of parsley for a fresh, aromatic twist.
- Swap out lemon for lime or vinegar if you prefer a different tang or acidity.
- Add a pinch of smoked paprika or cumin for a warm, smoky flavor — great if you like a bit of spice.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) raw shrimp, peeled and deveined
- 2 medium zucchinis, sliced into rounds
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes or diced tomatoes
- 1/4 cup fresh parsley, chopped
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth or white wine (optional, for deglazing)
- Juice of 1 lemon (about 2 tbsp)
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish. Prep your ingredients in about 5-7 minutes, then cook the shrimp and vegetables in a skillet for around 10-12 minutes. It’s a quick and easy meal that’s perfect when you’re short on time!
Step-by-Step Instructions:
1. Sauté the Garlic:
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until it smells amazing but doesn’t turn brown.
2. Cook the Shrimp:
Add the shrimp to the skillet, spreading them out in a single layer. Sprinkle with salt, pepper, and red pepper flakes if you like a little heat. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove them from the skillet and set aside.
3. Cook the Zucchini and Tomatoes:
In the same skillet, add the sliced zucchini. Sauté for 3-4 minutes until it’s just tender but still has some crunch. Add the cherry or diced tomatoes and dried oregano, and cook for another 2-3 minutes, letting the tomatoes get soft.
4. Deglaze and Combine:
Pour in the chicken broth or white wine (if you’re using it), and scrape up any bits stuck to the pan. Let it cook down for a minute or two, then add the shrimp back to the skillet. Stir everything together and warm the shrimp through.
5. Finish and Serve:
Squeeze fresh lemon juice over the skillet and sprinkle with chopped parsley. Taste and add more salt and pepper if you want. Serve the dish hot — it’s lovely with crusty bread or over rice or pasta!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking by placing them in the fridge overnight or running them under cold water. Pat dry to remove excess moisture for the best sear.
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! Yellow squash, bell peppers, or even asparagus work well as alternatives. Just adjust the cooking time to make sure the veggies stay tender but not mushy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp.
Is It Okay to Skip the Wine or Broth?
Definitely. You can use water with a bit of lemon juice or vegetable broth instead. The liquid just helps deglaze the pan and add flavor, so any mild broth works well.