Shrimp and Zucchini Skillet is a simple, fresh, and light dish that comes together quickly with just a handful of ingredients. Succulent shrimp and tender zucchini slices cook up in a single pan, making it a perfect weeknight meal when you want something healthy but flavorful. The zucchini adds a nice crunch while the shrimp brings in a bit of sweet seafood goodness.
I love how fast this skillet dinner comes together — it feels like a win when you have a tasty meal ready in under 30 minutes. One of my favorite tricks is to toss in a little garlic and a squeeze of lemon at the end, which really brightens the whole dish. Plus, cleanup is a breeze since you only need one pan. It’s a simple way to get some veggies and protein without any fuss.
I usually serve this dish with a side of crusty bread or over rice to soak up any extra juices. It’s great for a quick lunch or an easy dinner, and I find that it pleases everyone at the table whether they love seafood or are just looking for something light. It’s one of those meals I keep going back to because it always feels fresh and satisfying.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If frozen, just thaw them before cooking. You can substitute shrimp with scallops or firm white fish for a different seafood twist.
Zucchini: This veggie adds great texture and mild flavor. Yellow squash is a nice substitute if you don’t have zucchini on hand.
Tomatoes: Cherry tomatoes bring sweetness and juiciness, but regular tomatoes chopped up work fine. Canned diced tomatoes could also be used in a pinch.
Broth: Adding broth creates a light sauce that keeps the dish moist. If you prefer, replace broth with white wine or just water for simplicity.
Lemon Juice: A fresh squeeze of lemon brightens the flavors and balances richness. Lime juice can be used as an alternative for a slightly different citrus note.
How Can I Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast and can get rubbery if overcooked. Here’s how I like to do it:
- Heat oil and cook shrimp over medium heat.
- Place shrimp in a single layer and cook 2 minutes per side.
- Watch for color change to pink and shape change to a loose “C.”
- Remove shrimp as soon as they turn opaque to avoid toughness.
Keeping an eye on shrimp during cooking makes all the difference! The goal is tender, juicy shrimp every time.
Equipment You’ll Need
- Large skillet – I use it because it heats evenly and gives the ingredients plenty of space to cook.
- Knife and cutting board – makes chopping garlic, onion, and vegetables quick and safe.
- Measuring spoons and cups – helps keep the ingredients just right.
- Wooden spoon or spatula – for stirring everything without scratching the pan.
- Lemon squeezer (optional) – makes it easy to get fresh lemon juice without seeds.
Flavor Variations & Add-Ins
- Spice it up with a dash of paprika or smoked cayenne for extra heat.
- Add sliced bell peppers or mushrooms for more veggies and texture.
- Stir in a splash of white wine or balsamic vinegar for added richness.
- Switch up the herbs with basil, thyme, or cilantro to change the flavor profile.
How to Make Shrimp and Zucchini Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into rounds
- 1 cup cherry tomatoes or 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup vegetable or chicken broth (optional, for a light sauce)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1/2 lemon
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish. Prep time is roughly 5-7 minutes to chop vegetables and season shrimp, and cooking the skillet takes around 12-15 minutes. It’s a quick, fresh meal that works well for busy days.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring often so it doesn’t burn.
2. Cook the Zucchini and Tomatoes:
Add the sliced zucchini to the skillet and cook, stirring occasionally, until the zucchini is just tender, about 4-5 minutes. Then, stir in the tomatoes and cook for 2 more minutes until they soften.
3. Cook the Shrimp:
Season the shrimp with salt, pepper, and crushed red pepper flakes if you like some heat. Add the shrimp to the skillet and cook for about 2 minutes on each side, until pink and opaque.
4. Make the Light Sauce and Finish the Dish:
If using, pour the broth into the pan and let it simmer for 1-2 minutes to blend the flavors. Stir in the chopped parsley and squeeze the lemon juice over everything. Taste and adjust seasoning with salt and pepper as needed.
5. Serve:
Remove the skillet from heat and garnish with extra parsley if you like. Serve it warm on its own or with crusty bread, rice, or pasta to enjoy all the tasty juices.
Can I Use Frozen Shrimp in This Recipe?
Yes, frozen shrimp works great! Just be sure to thaw them completely before cooking. The best way is to thaw shrimp overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry to avoid extra moisture in the skillet.
Can I Make This Dish Ahead of Time?
Absolutely! You can prep the vegetables and even cook the shrimp and zucchini mixture ahead. Store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to keep the shrimp tender.
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash is an excellent substitute. You can also use sliced bell peppers or asparagus for a different texture and flavor.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to heat evenly without overcooking the shrimp.