One-Pan Garlic Shrimp and Zucchini
A vibrant, weeknight-friendly dish with tender shrimp and lightly cooked zucchini, ideal for new Whole30 starters. This Italian-inspired one-pot recipe, ready in about 20 minutes, pairs shrimp, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shrimp
- 2 medium zucchini
- 2 tbsp olive oil
- 3 cloves garlic
- 1/2 lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp red pepper flakes
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and opaque, then transfer to a plate.
- Step 2: Add remaining 1 tbsp olive oil to the skillet, then add zucchini slices and cook 5 minutes, stirring occasionally, until tender but still firm.
- Step 3: Return shrimp to the skillet, add minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp red pepper flakes. Cook 1 minute until garlic is fragrant and shrimp are heated through.
