Shrimp and Zucchini Skillet is a light and refreshing dish that brings together tender shrimp and crisp zucchini, all cooked up in one easy pan. The shrimp get a little golden sear while the zucchini stays perfectly tender-crisp, making every bite a nice balance of flavors and textures. It’s simple, quick, and feels like a fresh, healthy meal anytime.
I love making this when I want something that feels satisfying but not too heavy. The best part is how fast it comes together — just a few minutes of cooking, and you’ve got a dish that tastes like you spent a lot more time on it. I like to toss in some garlic and a squeeze of lemon to brighten everything up. It’s a little thing, but it really wakes up the flavors and makes the whole skillet pop.
My favorite way to serve this shrimp and zucchini skillet is right over a bed of rice or alongside some crusty bread so I can soak up any juices left in the pan. It’s perfect for a simple weeknight dinner, and I always appreciate how it feels fresh and light but still hits the spot. Plus, cleanup is a breeze since it’s just one skillet!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. I prefer medium-sized shrimp for a nice bite. If you’re allergic or avoiding seafood, chicken breast cut into small pieces is a fine alternative.
Zucchini: This veggie adds great freshness and crunch. If zucchini isn’t available, yellow squash can be swapped in without changing the flavor much.
Tomatoes: Cherry tomatoes bring sweetness and color. You can also use grape tomatoes or diced regular tomatoes if needed.
Chicken broth or white wine: These liquids add depth to the sauce. If you don’t have either, just use water or vegetable broth for a lighter option.
Seasonings: I love the paprika for warmth and a subtle smoky flavor. Crushed red pepper flakes add a nice kick, but you can skip them if you prefer mild dishes.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very quickly and can get rubbery if left too long. Here’s my simple approach:
- Heat the skillet until hot before adding shrimp; this helps a nice sear form.
- Cook shrimp about 2 minutes per side over medium-high heat—when they turn pink with no translucent spots, they’re done.
- Remove shrimp from heat immediately to avoid tough texture.
- Remember, they will cook a bit more when added back to the skillet with veggies, so don’t overcook initially.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one for even heat and easy tossing of ingredients.
- Cutting board and knife – helps you chop zucchini, onion, garlic, and tomatoes smoothly.
- Measuring spoons and cups – for precise seasoning and liquids.
- Cooking spoon or spatula – makes it easy to stir everything as it cooks.
- Lemon squeezer (optional) – helps you get fresh lemon juice without seeds.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or turkey for a different protein that also works well with the veggies.
- Stir in sliced olives or capers to give it a briny, Mediterranean twist.
- Add a splash of cream or coconut milk for a richer sauce—perfect if you want a more indulgent dish.
- Incorporate fresh herbs like basil or thyme for an added layer of flavor.
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
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth or white wine (optional, for a sauce)
- Juice of half a lemon
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This meal takes about 10 minutes to prep and around 15 minutes to cook, making it a quick and easy dinner option ready in roughly 25 minutes.
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika. Cook the shrimp about 2 minutes on each side until they turn pink and are opaque. Once cooked, remove the shrimp from the pan and set aside.
2. Sauté the Vegetables:
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and chopped onion, sautéing them for about 2 minutes until fragrant and soft. Next, add the sliced zucchini and cherry tomatoes. Season with salt, pepper, and red pepper flakes if you like a bit of heat. Cook for around 5 minutes, stirring occasionally, until the zucchini is tender but still crisp.
3. Finish and Serve:
Pour in the chicken broth or white wine, if using, and scrape the pan to loosen any flavorful browned bits. Let the liquid simmer for 2-3 minutes. Then, add the cooked shrimp back to the skillet. Stir in the lemon juice and cook for another 1-2 minutes until everything is heated through and the flavors marry together. Remove from heat, garnish with fresh parsley, and adjust the seasoning if needed.
Serve your shrimp and zucchini skillet warm, on its own or paired with rice, pasta, or crusty bread to enjoy every bit of the delicious sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the refrigerator or quickly in a sealed bag submerged in cold water. Pat them dry to avoid excess moisture in the skillet.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and cook the skillet, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to keep the shrimp tender and veggies fresh.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm slowly on the stove or microwave, stirring occasionally to ensure even heating.
What Can I Serve With Shrimp and Zucchini Skillet?
This dish goes great over rice, pasta, or alongside crusty bread to soak up the delicious juices. For a lighter option, try it with a simple green salad or roasted vegetables.