Sautéed Shrimp and Zucchini

A light and quick dish of shrimp and zucchini sautéed in garlic and olive oil.

Servings: 4

Author:

Prep
10 minutes

Cook
10 minutes

Total Time
20 minutes

Main Course

Asian

Seafood diabetes friendly

🧂 Ingredients

1 Pat the peeled and deveined shrimp dry with paper towels. Season with salt and
freshly ground black pepper. Set aside.
2 In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add
the zucchini slices in a single layer, and sauté for 3-4 minutes on each side,
until they are golden brown and slightly tender. Remove the zucchini from the
skillet and set aside.
3 In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced
garlic and sauté for about 30 seconds, or until fragrant. Add the shrimp to the
skillet in a single layer, and cook for 2-3 minutes on each side, or until the
shrimp are pink and opaque.
4 Stir in the lemon juice (amount according to your preference), and cook for an
additional 1-2 minutes, allowing the sauce to reduce slightly.
5 Return the sautéed zucchini to the skillet, and toss everything together to
combine. Remove from heat and stir in the chopped parsley.
6 Transfer the shrimp and zucchini to a serving dish and enjoy!