Best 8 Simple Shrimp And Zucchini Saute Recipes

SHRIMP & ZUCCHINI

Steps:

• Cut zucchini in half and then into 1/2" slices.
• Season shrimp with salt & pepper.
• Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
• Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
• Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
• Garnish with parmesan cheese if desired.

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Steps:

• In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
• Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
• In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
• Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
• Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
• Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

SHRIMP W/SHREDDED ZUCCHINI

Steps:

• shred zucchini with manual shredder or in processor, lengthwise.
• layer in a colander and sprinkle with salt while you prepare the shrimp.
• rinse zucchini and drain well.
• in a skillet melt 2 tbsp butter and 1 tbsp oil, add zucchini and cook 3 minutes,add salt& pepper, remove and set aside.
• melt remaining butter and oil, add shrimp and garlic, cook until shrimp turns pink, 3 minutes.
• add broth, bring to a boil, add red pepper and parsley, cook 1 minute more.
• serve shrimp over zucchini.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

SHRIMP SALAD WITH ZUCCHINI AND BASIL

Steps:

• Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
• Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

SIMPLE SHRIMP AND ZUCCHINI SAUTE

Steps:

• Melt butter in non-stick skillet on med-hi heat.
• Add shrimp; saute 1 minute.
• Add zucchini, saute 2 minutes.
• Add tomato, seasoning, salt and red pepper; cook and stir for 3 minutes.
• Transfer to plate; sprinkle with parmesan.

GARAM SAUTEED SHRIMP AND ZUCCHINI WITH SPICED RICE

Steps:

• Toss first 3 ingredients in bowl to blend. Sprinkle with salt and pepper. Melt butter in medium skillet over medium-high heat. Remove zucchini from bowl; sauté until slightly browned, about 1 minute. Add shrimp; sauté until opaque in center, about 2 minutes. Remove from heat. Stir in cilantro and lemon juice. Season with salt and pepper.
• Divide rice between 2 plates. Spoon shrimp and zucchini over rice.

ZUCCHINI SAUTE

Steps:

• Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.