One-Pan Lemon-Garlic Shrimp with Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, weeknight-friendly skillet dish featuring plump shrimp and tender zucchini bathed in a citrusy garlic sauce that comes together in under 20 minutes. This mediterranean-inspired one pot ready in about 20 minutes pairs shrimp, medium zucchini, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a large skillet over medium-high heat. Add 2 tbsp olive oil and heat until shimmering, about 1 minute.
  2. Step 2: Add 4 minced garlic cloves, 1/4 tsp red pepper flakes, and 1/2 tsp salt to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Step 3: Add 12 oz peeled and deveined shrimp and 2 medium zucchini (sliced into 1/2-inch half-moons) to the skillet. Toss to coat in oil and garlic mixture. Cook for 5-6 minutes, stirring occasionally, until shrimp turn pink and opaque and zucchini edges are slightly caramelized.
  4. Step 4: Remove skillet from heat. Stir in zest and juice of 1 lemon and 1/4 tsp black pepper. Let sit for 1 minute to meld flavors.
  5. Step 5: Transfer to a serving dish and sprinkle with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does One-Pan Lemon-Garlic Shrimp with Zucchini take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Lemon-Garlic Shrimp with Zucchini?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in One-Pan Lemon-Garlic Shrimp with Zucchini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Lemon-Garlic Shrimp with Zucchini for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Lemon-Garlic Shrimp with Zucchini?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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