Sometimes we just need something fresh, and veggie loaded. This Shrimp with Shaved Zucchini Salad is exactly that. Protein-packed, flavorful, and loaded with veggies in every single bite!
Springtime just has me reaching for quick and fresh meals. After a long winter of cozy and warm foods, I am ready to take on bright and crisp flavors like never before! That’s where the inspiration for this warm salad came from. This incredibly simple dish features tender and juicy shrimp surrounded by a bed of fresh zucchini and sugar snap peas. This warm salad boasts perfectly cooked zucchini, cooked and heated just to warm rather than a soggy mess that overcooked zucchini often creates. Sugar snap peas provide extra crunch and sweetness, and a squeeze of zippy lemon juice finishes it off.
Ingredients
1 lb shrimp
3 tbsp olive oil
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 medium zucchini
1 cup sugar snap peas
1/2 lemon, juiced
Directions:
- Preheat a large skillet with olive oil to medium-high heat. Add garlic and allow to soften and become slightly translucent, about 1-2 minutes.
- Pat shrimp dry with a paper towel or cloth. Generously sprinkle with salt and pepper.
- Add shrimp to the hot pan, taking care to not overcrowd the pan. You can do two separate batches of shrimp if needed! Sear each side for about 2-3 minutes per side, or until shrimp turns pink and slightly opaque and white.
- Note: use fresh or frozen shrimp. However, thaw frozen shrimp before attempting to cook.
- Remove shrimp from pan with a tong and transfer to a serving bowl. Once all shrimp is cooked and removed from the pan, reduce heat to medium-low.
- Shave zucchini using a vegetable peeler and slice sugar snap peas in half.
- Toss zucchini and peas into the pan and cook for about 2-3 minutes, until just heated through – nobody wants soggy zucchini.
- Add to serving bowl and squeeze fresh lemon juice over the top before serving warm.
Enjoy this light and delectable Shrimp and Shaved Zucchini Salad all spring and summer long!
This Shrimp with Shaved Zucchini Salad is a fresh and veggie-filled dish. You just need a few simple ingredients and less than 20 minutes to deliciousness!
- 1 lb shrimp
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium zucchini
- 1 cup sugar snap peas
- 1/2 lemon juiced
-
Preheat a large skillet with olive oil to medium-high heat. Add garlic and allow to soften and become slightly translucent, about 1-2 minutes.
-
Pat shrimp dry with a paper towel or cloth. Generously sprinkle with salt and pepper.
-
Add shrimp to the hot pan, taking care to not overcrowd the pan. You can do two separate batches of shrimp if needed! Sear each side for about 2-3 minutes per side, or until shrimp turns pink and slightly opaque and white.
-
Note: use fresh or frozen shrimp. However, thaw frozen shrimp before attempting to cook.
-
Remove shrimp from pan with a tong and transfer to a serving bowl. Once all shrimp is cooked and removed from the pan, reduce heat to medium-low.
-
Shave zucchini using a vegetable peeler and slice sugar snap peas in half.
-
Toss zucchini and peas into the pan and cook for about 2-3 minutes, until just heated through - nobody wants soggy zucchini.
-
Add to serving bowl and squeeze fresh lemon juice over the top before serving warm.
