One-Pot Lemon Garlic Shrimp with Zucchini

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

A vibrant weeknight dinner featuring plump shrimp and tender zucchini in a bright lemon-garlic sauce, ready in 35 minutes. This mediterranean-inspired one pot (mediterranean) ready in about 35 minutes pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes, and sauté for 1 minute until fragrant, being careful not to brown the garlic.
  2. Step 2: Add 1 pound peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then transfer the shrimp to a plate and set aside.
  3. Step 3: Add 1 medium zucchini sliced into 1/2-inch rounds to the skillet and cook for 3-4 minutes until tender but still firm, stirring occasionally.
  4. Step 4: Pour in 1/2 cup dry white wine and 1 tablespoon lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.
  5. Step 5: Return 1 pound shrimp to the skillet, add 1/4 cup fresh parsley, 1 tablespoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 more minute until heated through and flavors are combined.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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-Pot 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-Pot 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-Pot Lemon Garlic Shrimp with Zucchini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Pot 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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