HEALTHY Shrimp and Zucchini Skillet
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
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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
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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
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper
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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
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Serve directly out of the pan, garnished with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe