Shrimp and Zucchini Skillet is a quick and tasty dish that comes together with just a few ingredients. The shrimp is tender and juicy, while the zucchini adds a fresh, slightly crunchy texture. Everything cooks up in one pan, making it super easy to put on the table any night of the week.
I love how simple this recipe is. I usually toss in some garlic and a sprinkle of red pepper flakes to give it a little kick. It’s one of those meals I turn to when I want something light but still filling. Plus, the colors in the pan always make me happy—lots of green from the zucchini and that nice pink from the shrimp.
My favorite way to serve this is straight from the skillet with a side of crusty bread or a small bowl of rice. It’s perfect for a relaxed dinner when you don’t want a lot of fuss but still want something delicious and satisfying. Whenever I make this, I end up eating a little extra because it just tastes so good!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. If using frozen, just thaw them fully before cooking. You can swap shrimp with scallops or chicken for a different taste.
Zucchini: Use firm, medium zucchinis for best texture. If you can’t find zucchini, yellow squash is a great substitute and cooks similarly.
Garlic & Italian Seasoning: These add lots of flavor. If you don’t have Italian seasoning, blend dried basil, oregano, and thyme—you’ll get the same tasty effect.
Chicken Broth or White Wine: This adds moisture and depth. If avoiding alcohol, stick with broth or even water as a simple swap.
Lemon Juice & Fresh Parsley: These brighten the dish at the end. If you don’t have parsley, fresh cilantro or basil can work too.
How Do I Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast and can get rubbery if overdone. Here’s how to get juicy, tender shrimp:
- Heat your skillet before adding shrimp so they start cooking immediately.
- Cook shrimp 1-2 minutes per side until they turn pink and start to curl. They should be opaque but still slightly translucent inside.
- Remove shrimp from heat as soon as they’re cooked. They will keep cooking a bit from residual heat.
- Keep an eye on size and color—it’s the best indicator that shrimp is done.
Following these steps means you’ll get perfectly cooked shrimp that stay tender and juicy in your skillet dish.
Equipment You’ll Need
- Large skillet – I prefer a wide one so everything cooks evenly and there’s enough room to toss the ingredients.
- Cooking spoon or spatula – helps you stir and turn the shrimp and vegetables easily.
- Measuring spoons and cup – for adding seasonings, broth, and lemon juice precisely.
- Knife and cutting board – for slicing zucchini, chopping garlic, and parsley quickly.
- Jewelry or tongs – to handle the shrimp without breaking them apart or overcooking.
Flavor Variations & Add-Ins
- Add chopped bell peppers or onions with zucchini for extra crunch and sweetness.
- Use different spices like paprika, cumin, or a splash of soy sauce for a different flavor profile.
- Top with grated Parmesan cheese or crumbled feta after cooking for a salty, creamy touch.
- Swap lemon juice for lime or add a dash of hot sauce for some extra zing and heat.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb medium shrimp, peeled and deveined
- 2 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 1 medium tomato diced)
- 1/4 cup chicken broth or white wine
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/4 teaspoon red pepper flakes (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 10-12 minutes of cooking. It’s a quick and simple meal that comes together in about 20 minutes from start to finish!
Step-by-Step Instructions:
1. Start by Sautéing Garlic:
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds – be careful not to burn it.
2. Cook the Shrimp:
Add the shrimp to the pan, seasoning with salt, pepper, and half the Italian seasoning. Cook the shrimp for 1-2 minutes on each side, until they turn pink and are just cooked through. Take them out of the skillet and set aside.
3. Cook the Vegetables:
In the same skillet, add the sliced zucchini and tomatoes. Season with salt, pepper, the remaining Italian seasoning, and red pepper flakes if you like a little heat. Sauté for 4-5 minutes, until the zucchini is tender but still a bit crisp.
4. Deglaze and Combine:
Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Then, add the shrimp back into the skillet and mix everything together. Let it cook for another 1-2 minutes to let the flavors blend.
5. Finish and Serve:
Remove the skillet from heat, squeeze fresh lemon juice over the dish, and sprinkle with chopped parsley. Serve warm, straight from the skillet. This dish goes great with crusty bread or over rice.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or run them under cold water in a sealed bag for quicker thawing. Pat them dry to avoid extra moisture in the skillet.
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash or even sliced bell peppers work well as substitutes. They’ll add a similar texture and cook quickly alongside the shrimp.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the shrimp and sauté the veggies ahead, then store everything separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or water if the skillet gets too dry.
How Should I Store Leftovers?
Transfer any leftover shrimp and veggies to an airtight container and refrigerate for up to 3 days. Reheat in a pan over low heat to keep shrimp tender and avoid overcooking.