Gayle Reeves' Blog

Shrimp with Zucchini and Tomatoes

Gayle A. Reeves - Saturday, February 22, 2014

This new delicious and healthy recipe is an easy choice for dinner tonight! Filled with simple ingredients and tasty seasonings, this "Shrimp with Zucchini and Tomatoes" recipe will be a winner in your house and quickly become a go-to meal!

  • 1 Tbsp extra virgin olive oil, divided
  • 1 medium zucchini cut into ¼” slices
  • 1 lb uncooked large shrimp, peeled and deveined
  • 1 cup grape tomatoes, cut in half
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ½ tsp minced garlic
  • ¼ cup water

Directions:

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.

Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt, and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1-2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 ¼ cups per serving.

Notes: Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.

Prep: 8 min
Cook: 10 min
Serves: 4 people