Keto Shrimp and Zucchini Skillet
A quick, flavorful shrimp and zucchini skillet that's low in calories and high in protein, perfect for a keto-friendly meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
35g protein
6g carbs
15g fat
Ingredients
For 4 servings
- 600 grams shrimp
- 2 zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 lime
- 1 red bell pepper
- 1 onion
- salt — to taste
- black pepper — to taste
- parsley — to taste
Instructions
- 1
Peel and devein the shrimp, then rinse under cold water and pat dry with a paper towel.
- 2
Slice the zucchini and red bell pepper into thin rounds, and finely chop the onion and garlic.
- 3
Heat olive oil in a large skillet over medium-high heat.
- 4
Add the onion and garlic to the skillet; sauté for 2-3 minutes until fragrant and translucent.
- 5
Add shrimp to the skillet, cooking for about 2 minutes on each side until pink and opaque.
- 6
Add the sliced zucchini and red bell pepper to the skillet; sauté for another 3-4 minutes until vegetables are tender.
- 7
Season the dish with salt, black pepper, and squeeze lime juice over the top.
- 8
Garnish with chopped parsley before serving.
Cook it this week.
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