One-Pan Garlic Shrimp with Lemon and Zucchini

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Bright, zesty shrimp and zucchini cooked in a single skillet with lemon and garlic for a vibrant, healthy weeknight dinner. This mediterranean-inspired one pot ready in about 25 minutes pairs Shrimp, medium Zucchini, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 1 lb Shrimp
• 2 medium Zucchini
• 1 cup Cherry tomatoes
• 4 cloves Garlic
• 1 Lemon
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley
• 1/4 tsp Red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 2 sliced medium zucchini, 1 cup halved cherry tomatoes, and 4 minced garlic cloves. Cook for 5-7 minutes, stirring occasionally, until zucchini is tender-crisp and tomatoes soften.
3. Step 3: Return shrimp to skillet, add zest and juice from 1 lemon, 1/4 tsp red pepper flakes, and 2 tbsp chopped fresh parsley. Toss to combine and cook for 1 minute until heated through and flavors meld.