Shrimp and Zucchini Skillet is a simple, fresh meal that comes together quickly and tastes like a little burst of summer on your plate. The plump, juicy shrimp cook up fast and pair perfectly with tender zucchini slices that soak up all the flavors. It’s light, colorful, and just a bit zesty, making it a great choice for a quick weeknight dinner or a casual lunch.
I love how easy this skillet dish is—I usually toss everything in one pan and let the shrimp and zucchini cook side by side. You don’t need many ingredients, and it’s ready in no time. Sometimes I add a squeeze of lemon or a sprinkle of fresh herbs at the end, which really brightens up the dish and makes it taste extra fresh. It’s a recipe that feels special but doesn’t take a lot of effort.
One of my favorite ways to enjoy this meal is with some crusty bread on the side to soak up any leftover juices. It’s also tasty served over rice or pasta if you want a little more to the meal. Whenever I make this, everyone at the table loves it because it’s healthy, flavorful, and isn’t complicated—just good food that comes together quickly.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great here. If frozen, thaw them fully before cooking. For a twist, you can swap shrimp with scallops or chunks of firm white fish.
Zucchini: This veggie adds a nice texture and mild flavor. If you don’t have zucchini, yellow squash or even chopped asparagus make good substitutes.
Tomatoes: Fresh diced tomatoes give the skillet a bright, juicy touch. When tomatoes aren’t in season, canned diced tomatoes can be a good fallback.
Garlic & Herbs: Fresh garlic and parsley are key for flavor here. Dried herbs can be used if needed; just reduce the amount. Fresh lemon juice at the end adds a lovely brightness that lifts all the flavors.
Smoked Paprika & Red Pepper Flakes: These add gentle heat and smoky depth. If you don’t like spice, leave out the red pepper flakes or swap paprika for sweet paprika or regular chili powder.
How Do You Cook Shrimp and Zucchini Without Overcooking?
Shrimp cooks quickly and can get rubbery if overdone, while zucchini can get too soft if cooked too long. Here’s how to get it just right:
- Heat your skillet well and add oil and butter to prevent sticking and add flavor.
- Cook zucchini first until just tender but still firm (about 4-5 minutes), stirring so they don’t burn.
- Add tomatoes and let them soften and release juices — this helps keep everything moist.
- Season shrimp separately, then add to skillet and cover for 4-5 minutes so shrimp steam through without drying out.
- Once shrimp turn pink and curl up slightly, remove cover immediately to avoid overcooking.
- Finish with fresh lemon juice and parsley for freshness and a bright contrast to the cooked flavors.
Following these tips keeps zucchini tender, shrimp juicy, and your skillet dish perfectly balanced every time.
Equipment You’ll Need
- Large skillet – I prefer a wide skillet so everything cooks evenly and easily. It makes flipping shrimp and tossing zucchini simple.
- Wooden spoon or spatula – for stirring vegetables and shrimp without scratching your skillet.
- Measuring spoons and cups – to measure broth, oil, and herbs accurately.
- Knife and cutting board – sharp knife for slicing zucchini, garlic, and herbs quickly and safely.
- Lemon squeezer (optional) – makes it easy to get all the bright lemon juice over the dish at the end.
Flavor Variations & Add-Ins
- Swap shrimp with scallops or chunks of firm white fish for different seafood options.
- Add sliced bell peppers or spinach for extra color and nutrients.
- Sprinkle grated Parmesan or feta cheese on top before serving for a creamy, savory touch.
- Use fresh basil or thyme instead of parsley for a different herbal flavor.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into rounds
- 2 medium tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/4 cup chicken or vegetable broth
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Optional: 1/4 cup grated Parmesan cheese for serving
How Much Time Will You Need?
This delicious skillet meal takes about 20 minutes total from start to finish. You’ll spend just 10 minutes prepping the ingredients and about 10 minutes cooking everything on the stove. It’s a quick and tasty dish perfect for busy weeknights or anytime you want a simple, healthy dinner fast!
Step-by-Step Instructions:
1. Sauté the Garlic and Vegetables:
Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and golden. Then, add the sliced zucchini. Cook for 4-5 minutes, stirring occasionally, until the zucchini starts to soften. Next, stir in the diced tomatoes and cook for another 3-4 minutes until the tomatoes begin to break down.
2. Cook the Shrimp:
While the veggies cook, season the shrimp with salt, black pepper, smoked paprika, and crushed red pepper flakes if you like a bit of heat. Add the shrimp to the skillet, then pour in the broth and stir gently to combine everything. Cover the skillet and cook for about 4-5 minutes, or until the shrimp turn pink and are cooked through.
3. Finish and Serve:
Remove the lid, squeeze fresh lemon juice over the shrimp and veggies, and sprinkle chopped parsley on top. Taste and add more seasoning if needed. If you like, sprinkle grated Parmesan cheese right before serving for a creamy finish. Serve warm, right from the skillet, with crusty bread or over cooked rice or pasta for a complete meal.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag under cold running water. Pat dry to remove excess moisture before seasoning and cooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Avoid overcooking when reheating to keep shrimp tender.
Can I Add Other Vegetables to This Skillet?
Absolutely! Bell peppers, spinach, or asparagus are great additions. Add firmer vegetables like bell peppers earlier in the cooking process and delicate greens like spinach towards the end so they don’t overcook.
What Can I Serve with Shrimp and Zucchini Skillet?
This dish pairs well with crusty bread, steamed rice, or cooked pasta. For a low-carb option, try serving it over cauliflower rice or alongside a fresh salad.