Shrimp-Zucchini Skillet

Name: Shrimp-Zucchini Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound shrimp (raw, peeled, deveined, tails removed); 1.5 pound yellow potato (peeled, cut into 1/2-inch dice); 2 zucchinis (medium, peeled, seeded, sliced into half-moons); 1 tablespoon olive oil (extra virgin); 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon dried basil; 0.5 teaspoon salt (fine table salt); 0.25 teaspoon black pepper (ground); 0.5 cup water; 2 tablespoon flat-leaf parsley (finely chopped, for garnish)

Plump wild shrimp sautéed with tender peeled zucchini, sweet carrots, and fresh Italian parsley in a zesty lemon drizzle.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $5.10/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-FODMAP
Low-Residue
Whole30
High-Protein
Low-Calorie
Low-Fat
Low-Sugar
Halal
Low-Saturated-Fat

Ingredients

1.5 pound shrimp (raw, peeled, deveined, tails removed)
1.5 pound yellow potato (peeled, cut into 1/2-inch dice)
2 zucchinis (medium, peeled, seeded, sliced into half-moons)
1 tablespoon olive oil (extra virgin)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon dried basil
0.5 teaspoon salt (fine table salt)
0.25 teaspoon black pepper (ground)
0.5 cup water
2 tablespoon flat-leaf parsley (finely chopped, for garnish)

Instructions

Place diced yellow potatoes, 1/2 cup water, and 1/4 teaspoon of the salt into a large deep skillet. Cover and steam over medium-high heat for 8 minutes until almost tender.
Uncover the skillet and allow remaining water to evaporate, then add 1 tablespoon olive oil, sliced peeled zucchini, 1 teaspoon dried basil, 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon salt.
Sauté the vegetables for 3 minutes over medium-high heat until lightly golden and soft.
Add the peeled shrimp to the skillet in an even layer. Sauté for 3 to 4 minutes, flipping once, until opaque, pink, and cooked through to an internal temperature of 145°F.
Remove from heat, drizzle with 1 tablespoon fresh lemon juice, and garnish with 2 tablespoons chopped fresh parsley before serving.

Notes

Best enjoyed fresh from the skillet, while extra portions can be chilled for a light cold salad topper.

Nutrition (per serving)

Calories: 316
Protein: 36.2 g
Carbohydrates: 33.7 g
Fat: 5.2 g
Fiber: 4.9 g
Sodium: 506 mg
Saturated Fat: 1.3 g
Sugar: 3.8 g
Cholesterol: 240 mg