Sautéed Shrimp with Zucchini and Tomatoes

Sautéed Shrimp with Zucchini and Tomatoes

Serves 6

Quick and easy, this flavorful dish shines the spotlight on the fresh zucchini, tomatoes and garlic of late summer. Only five minutes of cooking time is needed, so be sure to have all the ingredients fully prepared before you turn on the stove.

  • 1/4 cup olive oil
  • 6 large garlic cloves, finely chopped
  • 3 tablespoons oregano, finely chopped
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 3/4 pound zucchini, chopped
  • 3/4 pound red and yellow cherry tomatoes, halved
  • 1/2 cup basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Basil leaves (optional)
  • Lemon slices (optional)
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Heat the oil in a large skillet over high heat. Add garlic and oregano and cook for 30 seconds. Add shrimp and zucchini and cook about 3 to 5 minutes. Add tomatoes, chopped basil, salt and pepper. Continue to cook until shrimp are just opaque in the center, about 1 minute longer. Transfer contents of skillet to a large shallow platter and garnish with basil leaves and lemon slices, if you like. Serve immediately.

Nutritional Info: 
Per Serving:220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 225mg cholesterol, 360mg sodium, 6g carbohydrate (1g dietary fiber, 3g sugar), 26g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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