Shrimp and Zucchini Skillet is a quick and light meal that’s full of fresh flavors. Tender shrimp cook up fast with slices of zucchini, all tossed together in a simple skillet with garlic and a squeeze of lemon. The mix is bright, a little zesty, and perfect for a easy weeknight dinner.
I love making this dish because it comes together in just one pan, which means less mess and more time to relax. Plus, I always find it’s a great way to enjoy seafood and veggies without spending too much time in the kitchen. The shrimp get perfectly juicy, and the zucchini stays just soft enough while keeping a bit of crunch.
Whenever I make this skillet, I like to serve it over a bed of rice or alongside some crusty bread to soak up all the tasty juices. It’s also fantastic with a simple salad on the side for a fresh, balanced meal. This dish feels so fresh and satisfying, and it’s one that guests always ask me to make again!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen peeled shrimp work great here. If you can’t find large ones, medium size is fine. For a different protein, try scallops or chicken breast cut into bite-size pieces.
Zucchini: This veggie adds moisture and a mild flavor. Yellow squash makes a good substitute, or try mixing both for color and texture.
Broth: Chicken or vegetable broth adds taste and moisture. If you want, water with a little seasoning can work too.
Lemon Juice: Fresh lemon juice brightens the dish. Bottled lemon juice is okay but fresh adds more zing.
How Do You Cook Shrimp and Zucchini Without Overcooking?
Shrimp cook very fast and can get rubbery if overdone. Zucchini cooks quickly too, so timing is key:
- Cook onions and garlic first to build flavor.
- Add zucchini and cook until just tender but still with a slight crunch, about 4-5 minutes.
- Season the shrimp and add them last, cooking about 2 minutes per side until pink and opaque.
- Avoid crowding the pan; cook shrimp in one layer for even cooking.
- Finish by adding broth and lemon juice to keep everything juicy and lively.
These steps help keep the shrimp tender and the zucchini fresh, giving you a tasty, balanced skillet meal.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron pan because it heats evenly and makes cooking the shrimp and zucchini easy.
- Knife and cutting board – handy for chopping onions, garlic, and slicing zucchini quickly.
- Measuring spoons and cups – to get the broth, lemon juice, and parsley just right.
- Cooking spoon or spatula – for stirring everything without scratching your pan.
Flavor Variations & Add-Ins
- Use smoked paprika or cumin for a smoky, warm flavor instead of red pepper flakes; perfect for adding depth.
- Add sliced bell peppers, mushrooms, or snap peas for extra vegetables and crunch.
- Stir in a splash of white wine or soy sauce for a different twist on flavor.
- Serve over rice, quinoa, or noodle for a heartier meal.
How to Make Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into rounds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved (or 1 small tomato, chopped)
- 2 tbsp olive oil
- 1/3 cup chicken or vegetable broth
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish comes together quickly — plan for about 5 minutes to prep your ingredients and about 15 minutes cooking time. It’s perfect for a fast, fresh weeknight meal!
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and clear, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until you smell that lovely aroma.
2. Add the Zucchini and Tomatoes
Put the sliced zucchini and halved cherry tomatoes into the skillet. Stir sometimes and cook for about 4 to 5 minutes until the zucchini is just starting to soften but still a bit crisp.
3. Cook the Shrimp
Season your shrimp well with salt and pepper, then add them to the pan. Cook the shrimp about 2 minutes on each side until they turn pink and look firm but juicy.
4. Make the Sauce and Finish
Pour in the broth and squeeze in the fresh lemon juice. Give everything a good stir and let the pan simmer for 1 to 2 minutes so the flavors blend and the sauce thickens just a little. Season with red pepper flakes if you like a bit of heat, add the chopped parsley, and adjust salt and pepper to your taste.
5. Serve and Enjoy
Take the skillet off the heat. Serve your shrimp and zucchini immediately by itself or over rice, pasta, or with crusty bread to soak up all the tasty juice.
Can I Use Frozen Shrimp for This Skillet?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place the sealed bag in cold water for about 20 minutes. Pat shrimp dry to avoid excess moisture in the pan.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth or water if the dish seems dry.
Can I Substitute Other Vegetables for Zucchini?
Absolutely! Yellow squash, bell peppers, or asparagus are great alternatives. Just adjust cooking time slightly based on the vegetable’s texture.
What’s the Best Way to Add More Spice?
If you want more heat, add extra red pepper flakes or a dash of cayenne pepper while cooking. You can also serve with a spicy sauce or hot sauce on the side.