Shrimp and Zucchini Skillet is a quick and tasty dish that brings together tender shrimp and fresh zucchini in one colorful pan. The shrimp cooks up juicy and flavorful while the zucchini stays crisp-tender, making every bite a nice mix of textures. The simple seasoning lets the natural flavors shine, making this a light and satisfying meal.
I love making this skillet when I want something easy but still special. It’s one of those meals I can whip up in under 20 minutes, so it’s perfect for busy weeknights. I usually add a little garlic and a squeeze of lemon to brighten it all up—those small touches really make a difference. Plus, it’s a great way to get a main dish packed with protein and veggies without a lot of fuss.
My favorite way to serve this is over a bed of rice or alongside some crusty bread to soak up any juices left in the pan. It’s also awesome topped with fresh herbs like parsley or basil if you have them on hand. Shrimp and zucchini skillet always feels like a comforting, no-fail meal that’s fresh, flavorful, and leaves me feeling good after eating it.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I like large shrimp because they cook quickly and stay juicy. If you’re allergic or want something different, firm fish or scallops can be good swaps.
Zucchini: This veggie adds a light crunch and soaks up flavors nicely. If zucchinis aren’t available, yellow squash is a great substitute and provides a similar texture and mild taste.
Garlic: It brings a nice punch without overpowering. Fresh garlic is best, but garlic powder can work if you’re in a pinch.
Smoked Paprika & Chili Flakes: These add warmth and a little spice. If you prefer no heat, just skip the chili flakes. Regular paprika is a good mild alternative.
Broth: This is optional but helps make a light sauce. Water can substitute if you don’t have broth, or leave it out for a drier skillet.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast, so it’s important to watch closely:
- Heat your pan to medium-high and add oil before shrimp.
- Cook shrimp 2 minutes each side – they turn pink and curl into a “C” shape when ready.
- Remove shrimp promptly to avoid rubbery texture.
- Rest shrimp by mixing back into skillet last to warm through gently.
This way, shrimp stay tender and juicy, making your skillet pop with fresh flavor!
Equipment You’ll Need
- Large skillet – I prefer a wide pan so everything cooks evenly and easily gets stirred.
- Knife and cutting board – for slicing zucchini and dicing tomato easily.
- Measuring spoons – to scoop out spices and liquids accurately.
- Spatula or tongs – for flipping shrimp and tossing vegetables without breaking them apart.
Flavor Variations & Add-Ins
- Swapping shrimp for chicken breast or firm fish gives a different protein option—works well, just adjust cook time.
- Add sliced bell peppers or onions for extra crunch and sweetness.
- Sprinkle with shredded cheese like mozzarella or Parmesan just before serving for a melty finish.
- Stir in a splash of soy sauce or balsamic vinegar for a flavor twist, perfect for changing up the taste.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 medium tomato, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp red chili flakes (optional, for some heat)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of half a lemon
- 1/4 cup vegetable or chicken broth (optional, for sauce)
How Much Time Will You Need?
This dish is quick and easy! You’ll spend about 5 minutes prepping the veggies and shrimp, and about 10 minutes cooking. So, you’re looking at around 15 minutes total for a fresh, delicious meal that’s perfect for busy days.
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, then sprinkle with salt, pepper, smoked paprika, and red chili flakes if using. Cook the shrimp for 2 minutes on each side, or until they turn pink and are cooked through. Once done, remove the shrimp from the skillet and set aside.
2. Sauté Garlic and Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Next, add the zucchini slices and diced tomato. Season with salt and pepper to taste. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still a bit crisp.
3. Add Broth & Combine:
Optional: Pour in the vegetable or chicken broth and stir to create a light sauce. Let it cook for 1-2 minutes to reduce slightly. Then, return the cooked shrimp to the skillet. Stir gently to mix everything and warm the shrimp back up.
4. Finish and Serve:
Remove the skillet from the heat. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or cilantro. Serve this colorful and flavorful dish right away, either on its own or with rice, quinoa, or crusty bread.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or place the sealed bag in cold water for about 15-20 minutes. Pat them dry to avoid extra moisture in the skillet.
How Can I Make This Dish Vegetarian?
Simply skip the shrimp and add more veggies like mushrooms, bell peppers, or chickpeas for protein. Sauté the vegetables as directed and season the same way for a tasty, plant-based version.
Can I Prepare This Meal in Advance?
You can prep the veggies and shrimp ahead of time, but it’s best to cook the shrimp just before serving to keep them tender. Store prepped ingredients separately in the fridge for up to 24 hours.
What’s the Best Way to Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the mixture seems dry.
