HEALTHY Shrimp and Zucchini Skillet | Quick & EASY One-Pan Recipe

This healthy shrimp and zucchini skillet is what honest home cooking is all about. It’s made with simple ingredients, packed with flavors, and done in just 30 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a great meal.

To make this recipe, I used red Argentinian shrimp I bought frozen and thawed out and already peeled and deveined. However, you can use whatever type of shrimp you like. Just make sure to pat them completely dry; that way the shrimp can absorb all the flavors in the pan.

The secret to this recipe is to salt the zucchini once you slice it and then let it rest for 10 minutes. This will extract the water from the zucchini. That way, once you cook it, it’s not mushy, and it keeps its beautiful firm texture.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 2 to 3 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this HEALTHY Shrimp and Zucchini Skillet

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HEALTHY Shrimp and Zucchini Skillet

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 227 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 2 zucchini
• 1 medium onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tbsp sherry vinegar 15 ml
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried oregano 0.50 grams
• 1 can diced tomatoes (chopped tomatoes) 15 oz / 425 grams
• 1/2 cup vegetable broth 120 ml
• 1 lbs raw jumbo shrimp (peeled and deveined) 450 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Cut the zucchini into rounds that are 1 cm thick (0.40 inches), add the sliced zucchini into a colander with a dish underneath, salt the zucchini and mix together, let it rest for 10 minutes

2. After 10 minutes, transfer the slices of zucchini over some paper towels, all in a single layer, and pat dry, removing some of the salt

3. Heat a large fry pan with a medium heat and add in the olive oil

4. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the slices of zucchini, mix together, then mix every 1 to 2 minutes so it all evenly sautés

5. Once the zucchini is lightly sautéed, about 5 minutes, add in the sherry vinegar, paprika, and oregano, quickly mix together, then add in the canned tomatoes, vegetable broth and season with salt & pepper, mix together, then simmer

6. In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper

7. After simmering the canned tomatoes for 5 minutes and the juices have slightly reduced, add in the shrimp, mix together until well mixed, then lower to a low heat and simmer until the shrimp are just cooked through, about 3 to 4 minutes, then remove from the heat

8. Serve directly out of the pan, garnished with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

HEALTHY Shrimp and Zucchini Skillet

Amount Per Serving

Calories 227 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 143mg48%

Sodium 530mg23%

Potassium 646mg18%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 6g7%

Protein 18g36%

Vitamin A 715IU14%

Vitamin C 30mg36%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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