This Skillet Garlic Zucchini Shrimp is super easy, delicious, cooked in just one pan, and low-carb.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
Scroll to the bottom for a full recipe card.
This dish is quick, ready in just 20 minutes, and makes a great lunch, dinner, or romantic date night meal for two.
Other vegetables that can work in this recipe are broccoli, asparagus, or Brussels sprouts.
How to make Skillet Garlic Zucchini Shrimp:
Cut the zucchini and yellow squash into slices
Slice the onion into rings and then cut the rings in half.

Add the zucchini, yellow squash, red onion, garlic, olive oil, paprika, salt and pepper to a large bowl. Stir to combine.

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Preheat a large skillet over medium heat. Click for a large skillet.
Place the veggie mixture into the skillet and cook about 10 minutes, stirring often, until veggies are just tender but still crisp.

Add in the shrimp and parsley and cook for another 2 to 5 minutes until shrimp are cooked through, pink and opaque.

Divide the mixture onto two dinner plates or into bowls, serve and enjoy!

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Low-Carb Skillet Garlic Zucchini Shrimp

This Skillet Garlic Zucchini Shrimp is super easy, delicious, and low-carb. This dish is quick, ready in just 20 minutes and makes a great lunch, dinner, or romantic date night meal for two. Other vegetables that can work in this recipe are broccoli, asparagus, or Brussels sprouts.
Ingredients
- 1 small zucchini
- 1 small yellow squash
- 1 small red onion
- 2 teaspoons minced garlic
- 2 Tablespoons olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 pound large shrimp (peeled, deveined, and tails removed)
- 1 Tablespoon fresh minced parsley
Instructions
- Cut the zucchini and yellow squash into slices
- Slice the onion into rings and then cut the rings in half.
- Add the zucchini, yellow squash, red onion, garlic, olive oil, paprika, salt and pepper to a large bowl. Stir to combine.
- Preheat a large skillet over medium heat. Click for a large skillet.
- Place the veggie mixture into the skillet and cook about 10 minutes, stirring often, until veggies are just tender but still crisp.
- Add in the shrimp and parsley and cook for another 2 to 5 minutes until shrimp are cooked through, pink and opaque.
- Divide the mixture onto two dinner plates or bowls, serve and enjoy!
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Nutrition Information:
Yield:
2Amount Per Serving: Calories: 295 Saturated Fat: 2g Cholesterol: 285mg Sodium: 895mg Carbohydrates: 12g Fiber: 3g Sugar: 7g Protein: 26g
1 Comment
oliviamoore
April 13, 2018 at 9:32 pmthank you so much dear!! have a nice day