Garlic Lemon Shrimp & Zucchini Skillet (Low-Calorie High-Protein)

This garlic lemon shrimp and zucchini skillet is a fast, light dinner with plenty of protein and vegetables. Shrimp cooks in minutes, so the entire meal can be on the table in about 20 minutes.

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Quick Recipe Facts

• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes
• Servings: 4
• Estimated nutrition: about 30–35 g protein and roughly 250–300 kcal per serving

Ingredients

• 1.3 lb (600 g) peeled and deveined shrimp
• 3 medium zucchini, sliced
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley

How to Make It

1. Season the shrimp

Toss shrimp with paprika, oregano, salt, and pepper.

2. Cook the zucchini

Heat half the oil in a large skillet and cook zucchini until lightly browned and just tender. Transfer to a plate.

3. Cook the shrimp

Add the remaining oil and shrimp. Cook until the shrimp are opaque and cooked through, turning once.

4. Finish

Add garlic, lemon zest, and lemon juice. Return the zucchini to the skillet, toss, and finish with parsley.

Serving Ideas

Serve as-is for a lighter meal, or pair with rice, couscous, or potatoes when you want additional carbohydrates.

Storage

Refrigerate leftovers promptly and use within 2 days. Reheat gently to avoid overcooking the shrimp.

More Light Dinners

Try our Lemon Herb Chicken & Vegetable Skillet, Lemon Pepper Shrimp & Cauliflower Rice Bowl, or High-Protein Turkey Lettuce Wraps.

Nutrition is an estimate and depends on exact ingredient quantities.

Recipe Card

Zakaria Ouaarab

Garlic Lemon Shrimp & Zucchini Skillet

A quick garlic lemon shrimp and zucchini skillet with lean protein, fresh vegetables, and bright flavor. Ready in about 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Calories: 300

Ingredients Method Notes

Ingredients

  

• 1.3 lb peeled and deveined shrimp 600 g
• 3 medium zucchini, sliced
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley

Method

 

1. Toss shrimp with paprika, oregano, salt, and pepper.
2. Heat half the oil in a large skillet and cook zucchini until lightly browned and just tender. Transfer to a plate.
3. Add the remaining oil and shrimp. Cook until the shrimp are opaque and cooked through, turning once.
4. Add garlic, lemon zest, and lemon juice. Return the zucchini to the skillet, toss, and finish with parsley.

Notes

Nutrition is an estimate and varies with exact brands, portions, and substitutions.

Recipe Card

Zakaria Ouaarab

Garlic Lemon Shrimp & Zucchini Skillet

A quick garlic lemon shrimp and zucchini skillet with lean protein, fresh vegetables, and bright flavor. Ready in about 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Calories: 300

Ingredients Method Notes

Ingredients

  

• 1.3 lb peeled and deveined shrimp 600 g
• 3 medium zucchini, sliced
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley

Method

 

1. Toss shrimp with paprika, oregano, salt, and pepper.
2. Heat half the oil in a large skillet and cook zucchini until lightly browned and just tender. Transfer to a plate.
3. Add the remaining oil and shrimp. Cook until the shrimp are opaque and cooked through, turning once.
4. Add garlic, lemon zest, and lemon juice. Return the zucchini to the skillet, toss, and finish with parsley.

Notes

Nutrition is an estimate and varies with exact brands, portions, and substitutions.