Shrimp and Zucchini Skillet is a simple, fresh, and tasty dish that comes together quickly. The tender shrimp pairs perfectly with the light, slightly crisp zucchini, all cooked in a flavorful mix of garlic and herbs. It’s a great dish when you want something healthy but still satisfying.
I love making this skillet meal when I need a fast dinner after a busy day. The shrimp cooks in just minutes, and the zucchini adds a nice crunch and bright flavor. I often add a squeeze of lemon at the end because it really wakes up the whole dish. Plus, it’s nice to have a skillet meal where everything cooks in one pan and cleanup is a breeze.
My favorite way to serve this is right from the skillet, maybe with a side of crusty bread or a simple salad. It’s also great over rice or pasta if you want something a bit more filling. I find my family always asks for seconds, which makes me happy because it’s so quick and easy to make. This dish reminds me of easy summer dinners, full of fresh flavors and good vibes.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work great here. I like medium or large size for a nice bite. If you want a vegetarian option, try replacing shrimp with firm tofu or chickpeas for protein.
Zucchini: This adds a fresh, slightly crunchy texture. You can swap zucchini with yellow squash or even thinly sliced eggplant if you prefer.
Broth: Chicken or vegetable broth gives a gentle flavor and helps create the sauce. If you don’t have broth, water with a little seasoning will do in a pinch.
Lemon juice: Fresh lemon juice brightens the dish. Bottled lemon juice works but fresh is best. Lime juice could be a fun twist too.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast and can turn rubbery if left too long. Here’s how to get tender, juicy shrimp every time:
- Cook shrimp in a single layer to ensure even heat.
- Start cooking on one side for about 2 minutes until shrimp turn pink and edges curl up slightly.
- Flip shrimp only once and cook for another 2-3 minutes until opaque all the way through.
- Remove from heat immediately once done; carryover heat will finish cooking.
Watching shrimp carefully is key because they go from just right to overcooked quickly. With practice, you’ll get a feel for the perfect timing.
Equipment You’ll Need
- Large skillet – I prefer a wide one so everything cooks evenly without overcrowding.
- Wooden spoon or spatula – helpful for stirring everything gently without scratching the pan.
- Measuring cups and spoons – for broth, lemon juice, and seasonings so everything tastes just right.
- Knife and cutting board – for slicing zucchini, chopping onion, and mincing garlic easily.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of shrimp for a milder, protein-packed version.
- Add a splash of white wine or balsamic vinegar for extra depth of flavor.
- Mix in sliced bell peppers or spinach for more veggies and color.
- Sprinkle with grated Parmesan or feta cheese for a creamy, cheesy touch.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) raw shrimp, peeled and deveined
- 2 medium zucchinis, sliced into rounds
- 1 cup cherry tomatoes, halved (optional)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1/2 cup chicken or vegetable broth
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal comes together quickly with about 10 minutes of prep time and around 15 minutes of cooking. Perfect for a fast, healthy weeknight dinner.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion turns translucent, about 3-4 minutes. Then add the minced garlic and cook for 1 more minute, stirring often to prevent burning.
2. Cook the Vegetables:
Add the zucchini slices and cherry tomatoes (if using) to the skillet. Sprinkle with salt, black pepper, dried oregano, and crushed red pepper flakes if you like a little heat. Cook for about 5 minutes, stirring now and then, until the zucchini is tender yet still slightly crisp.
3. Cook the Shrimp:
Push the vegetables to one side of the skillet and add the shrimp in a single layer. Season lightly with salt and pepper. Let the shrimp cook undisturbed for about 2 minutes until they turn pink and start curling. Flip them over and continue cooking for another 2-3 minutes.
4. Finish with Broth and Lemon:
Pour the chicken or vegetable broth and freshly squeezed lemon juice into the skillet. Stir everything together gently and cook until the shrimp are fully cooked and the sauce slightly thickens, about 2-3 minutes more.
5. Season and Garnish:
Taste the dish, adding a little more salt, pepper, or lemon juice if you like. Sprinkle with fresh chopped parsley for a bright, fresh touch before serving.
This dish is best enjoyed warm, straight from the skillet. Pair it with crusty bread, rice, or pasta for a complete meal. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to fully thaw the shrimp before cooking by placing them in the refrigerator overnight or running them under cold water in a sealed bag. Pat them dry to remove excess moisture for better searing.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water if needed to keep it moist.
Can I Add Different Vegetables?
Yes! Feel free to toss in chopped bell peppers, spinach, or mushrooms for extra flavor and nutrition. Just add them when cooking the zucchini so everything cooks evenly.
What’s the Best Way to Avoid Overcooking Shrimp?
Cook shrimp just until they turn pink and start to curl, about 2 minutes per side. They cook quickly, so watch closely to prevent rubbery texture. Remove from heat as soon as they’re opaque.