This Skillet Garlic Zucchini Shrimp is super easy, delicious, cooked in just one pan, 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.

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.

Preheat a large skillet over medium heat. Click here 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!

Yield: 2 servings

Low-Carb Skillet Garlic Zucchini Shrimp

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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.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

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

1. Cut the zucchini and yellow squash into slices
2. Slice the onion into rings and then cut the rings in half.
3. Add the zucchini, yellow squash, red onion, garlic, olive oil, paprika, salt and pepper to a large bowl. Stir to combine.
4. Preheat a large skillet over medium heat. Click for a large skillet.
5. Place the veggie mixture into the skillet and cook about 10 minutes, stirring often, until veggies are just tender but still crisp.
6. Add in the shrimp and parsley and cook for another 2 to 5 minutes until shrimp are cooked through, pink and opaque.
7. Divide the mixture onto two dinner plates or bowls, serve and enjoy!

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Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 295 Saturated Fat: 2g Cholesterol: 285mg Sodium: 895mg Carbohydrates: 12g Fiber: 3g Sugar: 7g Protein: 26g

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