Jump to Recipe

This Shrimp and Zucchini recipe is a quick, one-pan wonder that comes together in minutes. Sweet shrimp and tender zucchini are coated in a bright, garlicky lemon sauce for a light yet satisfying meal. It’s a family favorite that proves simple ingredients can create something truly delicious.

Why You’ll Love This Shrimp and Zucchini

Quick & Easy: Ready in about 20 minutes for busy nights.
Bright & Fresh: Garlic, lemon, and herbs create vibrant flavor.
Versatile Canvas: Serve over pasta, rice, or with crusty bread.
Fancy Feel: Simple yet elegant enough for guests.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 medium zucchinis, sliced into half-moons
3 cloves garlic, minced
1 lemon, juiced and zested
2 tbsp olive oil
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
To taste salt and black pepper

Tools: A large skillet (non-stick or cast iron works great), a microplane or zester, and a set of tongs.

Notes: Using fresh, high-quality shrimp makes a world of difference here—they’ll be sweeter and have a better texture. And don’t skip the fresh lemon and herbs; they provide the bright, finishing notes that really tie the whole dish together.

Nutrition (per serving)

Calories:	245 kcal
Protein:	28 g
Fat:	10 g
Carbs:	8 g
Fiber:	2 g

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

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is the single most important step for getting a good sear instead of steaming them. Take a moment to thoroughly pat the shrimp dry with paper towels before seasoning.
Don’t overcook the zucchini. You want it to be tender but still have a little bite—al dente, if you will. It will continue to soften a bit even after it’s off the heat, so err on the side of slightly underdone.
Fresh lemon juice is non-negotiable. The bottled stuff just doesn’t provide the same vibrant, sunny flavor. A real lemon makes all the difference in the sauce.
Get your pan properly hot. A hot skillet is key to quickly cooking the shrimp and getting a nice color on the zucchini without making them soggy. You should hear a good sizzle when the ingredients hit the pan.

How to Make Shrimp and Zucchini

Step 1: Start by prepping all your ingredients. This recipe comes together so quickly that you won’t have time to chop garlic once you’ve started cooking. Pat the shrimp completely dry with paper towels and place them in a bowl. Toss them with the smoked paprika, a pinch of salt, and black pepper. Slice your zucchini into even half-moons, about a quarter-inch thick, so they cook uniformly. Mince the garlic and chop the parsley. Having everything ready to go—your *mise en place*—is the secret to a stress-free cooking experience.

Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the zucchini in a single layer. You might need to do this in two batches to avoid crowding the pan. Let them cook for 2-3 minutes without moving them, until they develop a nice golden-brown sear on one side. Flip them and cook for another 1-2 minutes until they’re just tender. You’ll notice their color brighten. Remove the zucchini from the skillet and set them aside on a plate.

Step 3: In the same skillet, add another tiny drizzle of oil if needed. Add the seasoned shrimp, arranging them in a single layer. Let them cook for about 1-2 minutes per side. You’re looking for them to turn pink and opaque, with a slight curl. Don’t move them around too much—let the pan do its work to create a nice crust. This should only take 2-4 minutes total. Overcooking is the enemy of juicy shrimp, so as soon as they’re pink, remove them from the skillet and place them with the zucchini.

Step 4: Reduce the heat to medium-low. To the now-empty skillet, add the minced garlic and optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. You have to watch it closely—garlic can go from golden to burnt in a heartbeat. The aroma at this stage is just heavenly.

Step 5: Return the cooked shrimp and zucchini back to the skillet. Add the fresh lemon juice and half of the lemon zest. Give everything a gentle but thorough toss to coat it all in the garlicky, lemony sauce that has formed at the bottom of the pan. The sauce should look glossy and lightly coat the back of a spoon. Taste it and adjust the seasoning with more salt or pepper if needed.

Step 6: Take the skillet off the heat. Stir in the fresh parsley and the remaining lemon zest. This final addition of fresh herbs and zest right at the end keeps their flavors bright and potent. Give it one last toss, and it’s ready to serve immediately while it’s hot and vibrant.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; zucchini becomes watery and shrimp rubbery upon thawing.
Reviving: Reheat gently in a skillet over low heat; avoid the microwave.

Serving Suggestions

Complementary Dishes

Fluffy Jasmine Rice or Orzo — The mild, slightly sticky rice or small pasta is perfect for soaking up every last drop of the delicious lemony sauce from the shrimp and zucchini.
A Simple Arugula Salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the warm, savory main dish.
Crusty Garlic Bread — Honestly, is there anything better than a piece of warm, buttery garlic bread to swipe through the flavorful remnants on your plate? It’s a non-negotiable side for me.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the flavors in the dish beautifully, creating a really harmonious pairing that cleanses the palate.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the richness of the olive oil and shrimp.
An Ice-Cold Lager — A light, crisp beer is a fantastic companion, cutting through the dish’s richness and complementing the smoky paprika note.

Something Sweet

Lemon Sorbet — Continuing the citrus theme with a clean, palate-cleansing dessert that feels light and refreshing after the meal.
Almond Biscotti — The nutty, crunchy cookies are perfect for dipping into a cup of espresso, providing a lovely, not-too-sweet finish.
Fresh Berries with Whipped Cream — Simple, elegant, and requires zero effort. The sweet-tart berries are a perfect, light ending.

Top Mistakes to Avoid

Overcrowding the pan. If you add too much zucchini or shrimp at once, they’ll steam instead of sear. You’ll end up with soggy vegetables and rubbery shrimp. I’ve messed this up before too—it’s worth taking the extra minute to cook in batches.
Overcooking the shrimp. Shrimp cook in a flash. The moment they turn from grey and translucent to pink and opaque, they’re done. Any longer and they become tough and chewy. Remember, they’ll continue to cook a little from residual heat even after you take them out of the pan.
Burning the garlic. Garlic cooks very quickly in a hot pan. If you let it burn, it will turn bitter and can ruin the entire sauce. Keep the heat low and stir constantly for that brief minute it’s in the pan.
Using watery zucchini. If your zucchini are particularly large or seem wet, you can toss the sliced rounds with a little salt and let them sit in a colander for 10-15 minutes. This draws out excess moisture and helps them sear up beautifully instead of boiling.

Expert Tips

Tip: Add a tablespoon of cold butter to the pan right at the end, after you’ve taken it off the heat. Swirl it in until it melts and emulsifies into the sauce. This creates a richer, glossier, restaurant-quality pan sauce that clings to every bite.
Tip: For an extra layer of flavor, add a splash of dry white wine (like a Pinot Grigio) to the pan after you’ve cooked the garlic. Let it reduce by half before adding the lemon juice. It adds a wonderful depth of flavor.
Tip: If you have an extra minute, leave the tails on the shrimp. They make for a beautiful presentation and are fun to eat with your hands, adding a bit of a rustic, interactive element to the meal.
Tip: Let your shrimp come to room temperature for about 10-15 minutes before cooking. This helps them cook more evenly, preventing the outside from being overdone while the inside is still cold.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more convenient and can be just as good as fresh. The key is to thaw them properly. The best way is to place them in a sealed bag and submerge them in cold water for about 15-20 minutes. Never thaw them in warm water or the microwave, as this can ruin their texture. And remember, the most crucial step is to pat them completely dry before cooking.

Can I make this ahead of time?
This dish is truly best served immediately after cooking. The zucchini can release water upon sitting, making the dish a bit soupy, and the shrimp can become rubbery when reheated. However, you can do all the prep work ahead—clean the shrimp, slice the zucchini, mince the garlic, etc. Having everything ready means you can have dinner on the table in under 10 minutes when you’re ready to eat.

What other vegetables can I add?
This recipe is very adaptable! Sliced bell peppers or cherry tomatoes would be lovely additions. If using tomatoes, add them in the last minute of cooking just to warm through. Thinly sliced yellow squash would work in place of or alongside the zucchini. Just be mindful of cooking times for different vegetables to ensure everything is perfectly done.

How do I store and reheat leftovers?
While not ideal, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat. Avoid the microwave if you can, as it will almost certainly overcook the shrimp and make the zucchini mushy. A quick toss in the pan is your best bet.

Is this recipe spicy?
As written, with the optional red pepper flakes, it has a very mild, background warmth. The paprika provides smokiness, not heat. If you’re sensitive to spice, you can simply leave the red pepper flakes out entirely. If you love heat, feel free to add more, or even add a pinch of cayenne pepper to the shrimp seasoning.

Shrimp And Zucchini

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 3

Total Time 20 minutes

Dark Mode

Keep Screen On

Make this easy Shrimp and Zucchini recipe in one pan for a quick, healthy, and delicious meal. Ready in 20 minutes! Get the simple recipe now.

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 medium zucchinis (sliced into half-moons)
3 cloves garlic (minced)
1 lemon (juiced and zested)
2 tbsp olive oil
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley (chopped)
salt and black pepper (to taste)

Instructions

01
Start by prepping all your ingredients. This recipe comes together so quickly that you won’t have time to chop garlic once you’ve started cooking. Pat the shrimp completely dry with paper towels and place them in a bowl. Toss them with the smoked paprika, a pinch of salt, and black pepper. Slice your zucchini into even half-moons, about a quarter-inch thick, so they cook uniformly. Mince the garlic and chop the parsley. Having everything ready to go—your *mise en place*—is the secret to a stress-free cooking experience.
02
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the zucchini in a single layer. You might need to do this in two batches to avoid crowding the pan. Let them cook for 2-3 minutes without moving them, until they develop a nice golden-brown sear on one side. Flip them and cook for another 1-2 minutes until they’re just tender. You’ll notice their color brighten. Remove the zucchini from the skillet and set them aside on a plate.
03
In the same skillet, add another tiny drizzle of oil if needed. Add the seasoned shrimp, arranging them in a single layer. Let them cook for about 1-2 minutes per side. You’re looking for them to turn pink and opaque, with a slight curl. Don’t move them around too much—let the pan do its work to create a nice crust. This should only take 2-4 minutes total. Overcooking is the enemy of juicy shrimp, so as soon as they’re pink, remove them from the skillet and place them with the zucchini.
04
Reduce the heat to medium-low. To the now-empty skillet, add the minced garlic and optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. You have to watch it closely—garlic can go from golden to burnt in a heartbeat. The aroma at this stage is just heavenly.
05
Return the cooked shrimp and zucchini back to the skillet. Add the fresh lemon juice and half of the lemon zest. Give everything a gentle but thorough toss to coat it all in the garlicky, lemony sauce that has formed at the bottom of the pan. The sauce should look glossy and lightly coat the back of a spoon. Taste it and adjust the seasoning with more salt or pepper if needed.
06
Take the skillet off the heat. Stir in the fresh parsley and the remaining lemon zest. This final addition of fresh herbs and zest right at the end keeps their flavors bright and potent. Give it one last toss, and it’s ready to serve immediately while it’s hot and vibrant.