Hi guys, welcome back! So I know I did promise a Shrimp & Zucchini recipe for you guys to try. It’s super quick and easy not to mention deeeeelicious! I came up with this one day because Kroger’s was selling a bag of shrimp for like $13 dollars. I was like whaattt *grabs bag*. Lately we have been on this zucchini craving lately so I went and bought a few to cut up and sauté. The day came to make a quick dinner and it only took about 10-15 minutes to make! Like I said, so quick and easy especially for people who want to meal plan or just eat something quick but filling.
So first, grab a nice bag of shrimp, I would recommend the big ones, I grabbed a 21/25 count, because they get smaller once they cook a little in the pan (as I’ve discovered on my own).
This can serve around 3-4 and does not require much prepping.
Make sure to have:
- 1 TBSP Butter
- 1 TBSP Olive oil
- 1 medium uncooked zucchini (cut into 1/4 inch slices)
- 1/2 TBS Garlic powder
- 1/2 TBS Parsley
- 1/4 TSP Black pepper
- 1/2 TSP Salt
- 1/2 Cup grape tomatoes (optional)
- 1.5 cups of large-size pealed shrimp
What I did first was cut up the zucchini first into 1/4 inch slices and put it on the side.
Then I placed the olive oil in the pan and waited a few minutes to get hot. How I can tell if the pan is hot sometimes is I splash a little water and if it crackles, it’s pretty good on heat.
Then I place the zucchini slices in the pan and cook until it’s golden on both sides by mixing and flipping the zucchinis for around 5 minutes, during this time I sprinkle over the black pepper, salt, and garlic powder. Once it’s cooked I place it on the side.
Next, I put butter in my pan, assuming it’s still on and hot (using a check method first) I go ahead and add my shrimp to the pan and start moving it around to get the shrimp cooked on all sides. During this time I am adding my parsley in between and making sure all of the shrimp is lightly covered (add more if needed). The shrimp is cooked when you no longer see the greys and translucent of the shrimp. It should be a reddish, pink color.
I add my tomatoes at the end and let it cook with the shrimp by tossing and moving it around in the pan until the tomatoes are softened. Then I put my zucchini back in the pan to get hot and voila I’m done!
Now you can serve and what would be recommended is 1 and 1/4 cups to serve or however you decide you would like to eat it. Make sure you keep in mind portion control! Small meat, more veggies, and small complex carbs.
Unfortunately my husband loves the white rice and pasta so I had to make him white rice. I stuck with my shrimp and veggies though to keep it disciplined.
It is a HARD road to be disciplined but believe me, it will totally pay off in the long run and I will keep posting more healthy meal ideas for you health lovers and weight watchers.
Until next time.
One thought on “Sautéed Shrimp & Zucchinni”
What a good idea!! I have 3 giant zucchini’s from our garden that I had no idea what to do with! Ty!!