Shrimp and Zucchini Skillet
A quick and easy shrimp and zucchini skillet that's high in protein and low in calories, perfect for a light and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
370
Calories
Macros · per serving
33g protein
8g carbs
22g fat
Ingredients
For 4 servings
- 600 grams shrimp
- 2 zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 red onion
- 200 grams cherry tomatoes
- 1 lemon
- salt — to taste
- black pepper — to taste
- 1/4 cup fresh parsley
Instructions
- 1
Peel and devein the shrimp, ensuring they are clean and dry.
- 2
Slice the zucchini into thin rounds, chop the red onion, and halve the cherry tomatoes.
- 3
Mince the garlic cloves and chop the fresh parsley.
- 4
Heat olive oil in a large skillet over medium-high heat.
- 5
Add the red onion and garlic to the skillet, and sauté for 2-3 minutes until the onion is soft.
- 6
Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and are cooked through.
- 7
Add the zucchini and cherry tomatoes to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
- 8
Squeeze the juice of the lemon over the skillet, and season with salt and black pepper to taste.
- 9
Remove from heat and garnish with fresh parsley before serving.
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