Craving a fast, fresh dinner? This Lemon Garlic Shrimp & Zucchini Skillet is ready in 15 minutes! Juicy shrimp and tender zucchini are sautéed in a zesty lemon-garlic sauce—perfect for a healthy spring meal with just one pan.

Why It’s Great

This skillet uses spring-fresh zucchini and succulent shrimp, finished with a bright lemon-garlic kick. It’s low-carb, gluten-free, and super quick—ideal for busy nights.

Ingredients

• 1 lb shrimp, peeled & deveined
• 2 medium zucchinis, sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon (about 3 tbsp)
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional: fresh parsley

How to Make It

1. Heat olive oil in a skillet over medium-high. Cook shrimp 2-3 minutes per side until pink. Remove.
2. Sauté zucchini 4-5 minutes until tender.
3. Return shrimp, add garlic, lemon juice, salt, and pepper. Cook 1 minute.
4. Serve hot, garnished with parsley if desired.

Recipe Card: Lemon Garlic Shrimp & Zucchini Skillet

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Servings: 4
Calories: 220 kcal

Ingredients

• 1 lb shrimp, peeled & deveined
• 2 zucchinis, sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon (~3 tbsp)
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional: 1 tbsp chopped parsley

Instructions

1. Heat oil in skillet, cook shrimp 2-3 min per side. Remove.
2. Sauté zucchini 4-5 min.
3. Add shrimp back, stir in garlic, lemon juice, salt, pepper. Cook 1 min.
4. Serve hot, garnish with parsley.

Notes

• Store leftovers in fridge up to 2 days.
• Add red pepper flakes for a spicy twist.