Why You’ll Love This Lemon Garlic Shrimp with Zucchini

• It’s a true 20-minute wonder. From fridge to plate in less time than it takes to get a food delivery, this recipe is your secret weapon against the “what’s for dinner?” panic. The active cooking time is incredibly short, making it perfect for a speedy lunch or a low-effort evening meal.
• The flavours are bright and clean. This isn’t a heavy, sauce-drowned dish. It’s all about the freshness of the lemon, the gentle punch of garlic, and the sweet, delicate taste of the shrimp and zucchini. It leaves you feeling energized and satisfied, not sluggish.
• It’s incredibly versatile. Think of this as a fantastic base recipe. You can serve it over pasta, rice, quinoa, or couscous. You can toss it with fresh greens for a warm salad. You can even pile it into tacos! It adapts to whatever you’re craving.
• It feels fancy without the fuss. The presentation is beautiful—the vibrant green zucchini, the pink shrimp, the glossy sauce—but the process is straightforward. It’s the kind of dish you’d be proud to serve to guests, but it’s simple enough for a quiet Tuesday night.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 4 cloves garlic, minced
• 1 large lemon (you’ll need juice and zest)
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional, for a little heat)
• To taste: sea salt and freshly ground black pepper

Tools: A large skillet (12-inch is ideal), a microplane or zester, a sharp knife, and a pair of tongs.

The quality of your ingredients really shines here, so it’s worth seeking out the good stuff. Fresh, wild-caught shrimp will have a much sweeter, cleaner taste than frozen ones that have been sitting around for ages. And that fresh lemon? Non-negotiable. The bottled juice just doesn’t provide the same vibrant, aromatic punch that makes this dish so special.

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp DRY. This might be the most important step for getting a good sear instead of a steam. If your shrimp are wet, they’ll release water into the pan, preventing that beautiful, caramelized exterior. A quick pat with a paper towel makes all the difference.
• Don’t skip the zest. The lemon zest is where all the potent, fragrant citrus oils live. It adds a whole other dimension of flavour that the juice alone can’t provide. Zest your lemon before you juice it—it’s infinitely easier that way.
• Slice your zucchini evenly. Try to get your zucchini half-moons to a similar thickness, about a quarter-inch. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others crunchy.
• Mince, don’t crush the garlic. A fine mince will distribute the garlic flavour more evenly throughout the dish and is less likely to burn than larger chunks or a paste. Burnt garlic tastes bitter, and we want sweet, aromatic garlic here.

How to Make Lemon Garlic Shrimp with Zucchini

Serving Suggestions

Complementary Dishes

• Crusty bread or garlic bread — Absolutely essential for sopping up every last drop of that incredible lemon-garlic sauce left on your plate. It’s a non-negotiable side in my book.
• Simple angel hair pasta or orzo — Tossing this shrimp and zucchini right into a bowl of hot, buttery pasta turns it into a heartier meal. The thin pasta works beautifully with the light sauce.
• A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the warm, savoury main dish.

Drinks

• A crisp Sauvignon Blanc — The citrus notes in the wine mirror the lemon in the dish perfectly, creating a really harmonious pairing that cleanses the palate with each sip.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and won’t overpower the delicate flavours of the shrimp and zucchini.
• A light lager or pilsner — The crisp, clean finish of a cold beer cuts through the richness of the olive oil and complements the garlicky notes wonderfully.

Something Sweet

• Lemon sorbet — Continuing the lemon theme with a light, palate-cleansing dessert feels just right. It’s a refreshing end to the meal without being too heavy.
• Fresh berries with a dollop of whipped cream — The natural sweetness of ripe strawberries or raspberries provides a simple, elegant, and healthy finish that contrasts nicely with the savoury main.
• Almond biscotti — Something you can dunk into a cup of coffee or tea. The nutty flavour and crunchy texture are a lovely, simple way to end the meal.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. The moment they curl into a “C” shape and turn pink and opaque, they’re done. Err on the side of undercooking, as they will continue to cook a little from residual heat.
• Crowding the pan. If you dump all the zucchini or shrimp into the skillet at once, they’ll steam instead of sear. You want that beautiful browning for flavour. Cook in batches if your pan isn’t big enough to hold everything in a single layer.
• Burning the garlic. Garlic burns in a heartbeat and turns bitter, which can ruin the whole dish. Add it to the pan off the direct heat or with the heat turned down low, and stir it constantly for just a short time until it’s fragrant.
• Using bottled lemon juice. I know it’s convenient, but it lacks the bright, fresh acidity and aroma of a real lemon. The flavour difference is night and day, and since lemon is a star ingredient here, it’s worth the extra minute to squeeze a fresh one.

Expert Tips

• Tip: Let the shrimp come to room temperature. Taking your shrimp out of the fridge 15-20 minutes before cooking helps them cook more evenly. If they’re ice-cold in the center, the outside can overcook before the inside is done.
• Tip: Add a pat of butter at the end. Once you’ve taken the skillet off the heat, stirring in a tablespoon of cold, unsalted butter will make the sauce incredibly rich, silky, and luxurious. It’s a little chef’s secret for a more restaurant-style finish.
• Tip: Try grilling the zucchini. If it’s barbecue season, toss the zucchini slices with a little oil, salt, and pepper and grill them until tender and lightly charred. Then, proceed with cooking the shrimp in a skillet and combine everything. The smoky flavour is amazing.
• Tip: Make it a sheet pan meal. For ultimate ease, toss the zucchini and shrimp with all the oil, garlic, and seasonings on a large baking sheet. Roast in a 200°C (400°F) oven for about 10-12 minutes, then finish with lemon juice and zest. It’s hands-off and equally delicious.

FAQs

Can I use frozen shrimp?
Yes, absolutely! It’s often more practical. The key is to thaw them properly. The best way is to place them in a colander in the fridge overnight. If you’re short on time, seal them in a plastic bag and submerge them in cold water for 20-30 minutes, changing the water halfway. Just remember the most important step: pat them completely dry with paper towels before cooking to ensure a good sear.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. You can also enjoy it cold the next day tossed with some fresh greens as a shrimp salad—it’s surprisingly good!

Can I make this with chicken instead?
Definitely! Just cut a couple of chicken breasts into bite-sized pieces. You’ll need to cook them a bit longer than the shrimp—about 5-7 minutes until cooked through and no longer pink inside. Remove them from the pan, then proceed with the recipe, adding them back at the end with the zucchini.

My sauce is a bit watery. What happened?
This usually happens if the zucchini or shrimp released a lot of liquid, often because the pan was overcrowded or the ingredients weren’t patted dry. To fix it, once everything is cooked and combined, you can let it simmer for an extra minute or two to reduce the liquid. Alternatively, a teaspoon of cornstarch mixed with a tablespoon of water and stirred in at the end will thicken it up quickly.

Is there a way to make this spicier?
For sure! You have a few options. You can increase the red pepper flakes to 1/2 teaspoon or even a full teaspoon. You could also add a pinch of cayenne pepper with the garlic. For a different kind of heat, a few dashes of your favourite hot sauce stirred in at the end would work wonderfully.