Dinner · 12 min · american

Speedy Shrimp & Zucchini Skillet

American flavors, weeknight effort. Shrimp meets zucchini in a 12-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Shrimp
• 2 Zucchini
• 2 cloves Garlic
• 1 tbsp Butter
• 1/2 Lemon
• 1 pinch Chili flakes

Steps

1. Pat 6 oz shrimp dry with paper towels. Dry shrimp sear instead of steam, which is what gives you that golden color.
2. Trim 2 zucchini and slice into 1/2-inch half-moons; mince 2 garlic cloves. Have everything ready before the skillet gets hot, because this cooks fast.
3. Heat a large skillet over medium-high with 1 tbsp butter until it foams and just starts to brown. Lay the shrimp in a single layer and sear 2 minutes per side until pink and opaque.
4. Slide the shrimp onto a plate -- they finish cooking quickly and turn rubbery if left in the heat, so pull them the moment they turn pink.
5. In the same skillet, saute the zucchini and garlic for 3-4 minutes until just tender with lightly golden edges.
6. Return the shrimp to the skillet and toss for 1 minute to reheat everything together.
7. Squeeze over the juice of 1/2 lemon, add a pinch of chili flakes, and taste before salting -- butter and shrimp vary in saltiness, so taste and adjust salt at the end. Serve straight from the skillet while hot.

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