Sauteed Shrimp & Zucchini

This zucchini and shrimp recipe is Mediterranean-diet friendly and full of flavor! The chickpeas provide a whole food carbohydrate with lots of fiber, which will help to keep you full.

1 ½ Tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp, peeled and deveined
Extra virgin olive oil
½ medium red onion, thinly sliced
5 garlic cloves, minced and divided
1 bell pepper, cored and sliced into sticks
1 to 2 zucchini, halved lengthwise, sliced into half moons (or use 1 zucchini and 1 yellow squash)
1 cup cooked chickpeas (canned), drained
1 ½ cups cherry tomatoes, halved
Kosher salt and pepper
Juice of 1 large lemon
Fresh basil leaves, torn or sliced into ribbons

In a small bowl, combine 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 tablespoons extra virgin olive oil over medium heat. Add onions and half 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. Toss and add the fresh basil. Makes four servings.

Nutrition information per serving: Calories 234; Fat 5.9g; Carbohydrate 21.1g; Protein 27.6

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