Ingredients
Scale
- 1 lb large shrimp, deveined and peeled
- 2 medium zucchinis, sliced
- 1 lemon, juiced and zested
- 2 tbsp lemon pepper seasoning
- 3 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels.
- Slice the zucchini into half-moons for even cooking.
- Mince garlic finely and zest the lemon before juicing.
- Heat olive oil in a skillet over medium-high heat, add zucchini, and cook until tender-crisp.
- In the same pan, add shrimp in a single layer, season with lemon pepper and garlic, and cook until pink.
- Combine cooked zucchini and shrimp, add lemon juice and zest, toss to coat and simmer.
- Garnish with parsley and serve immediately with rice or salad.
Notes
- Don’t overcook the shrimp to prevent rubbery texture.
- Use fresh lemon for brighter flavor.
- Customize vegetables to your liking for more nutrition.
- Add a pinch of red pepper flakes for heat if desired.
- For a creamy texture, stir in cream cheese at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 200mg