Lemon Basil Garlic Shrimp with Sautéed Zucchini

Plump skillet-seared shrimp tossed with golden zucchini, sweet cherry tomatoes, and aromatic fresh basil, served alongside a crisp romaine salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $5.80/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Keto
• Paleo
• Low-Calorie
• Low-Carb
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• High-Protein
• Whole30
• Halal

Tags

• sauté
• quick
• healthy
• fresh
• tangy

Ingredients

• 1.5 pound shrimp (large, peeled and deveined, patted dry)
• 2 zucchinis (medium, sliced into half-moons)
• 10 ounce cherry tomatoes (halved)
• 3 clove garlic (minced)
• 3 tablespoon olive oil (extra virgin)
• 2 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (freshly grated)
• 0.25 cup fresh basil (chopped)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 4 cup romaine lettuce (chopped and washed)
• 1 tablespoon red wine vinegar

Instructions

1. In a medium bowl, pat the shrimp dry and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini half-moons and cherry tomatoes, then season with the remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Sauté for 4 to 5 minutes until the zucchini is tender-crisp and the tomatoes begin to blister, then transfer to a plate.
3. Add 1 tablespoon of the olive oil to the same skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add the seasoned shrimp in a single layer and sear for 2 to 3 minutes per side until pink, opaque throughout, and lightly golden.
5. Return the cooked zucchini and cherry tomatoes to the skillet. Drizzle with the lemon juice, sprinkle with the lemon zest and fresh basil, and toss together for 1 minute until warmed through.
6. In a salad bowl, toss the chopped romaine lettuce with the remaining 1 tablespoon olive oil and the red wine vinegar. Serve the warm shrimp and vegetable sauté alongside the dressed salad.

Notes

Leftover shrimp and vegetables reheat gently in a covered skillet over medium-low heat for 3 to 4 minutes; dress extra romaine lettuce fresh just before serving.

Nutrition (per serving)

• Calories: 265
• Protein: 33.8 g
• Carbohydrates: 8.3 g
• Fat: 12.2 g
• Fiber: 2.8 g
• Sodium: 652 mg
• Saturated Fat: 2.3 g
• Sugar: 4.4 g
• Cholesterol: 240 mg