This Lemon Dill Sauteed Shrimp with Zucchini is a light, flavorful, protein-rich lunch or dinner. It is 15 minute easy low carb main dish to impress!

Looking for other quick, healthy ways to enjoy shrimp this summer? You’ll love these healthy shrimp recipes like shrimp avocado salad or these delicious shrimp tacos with slaw!

Shrimp, zucchini, peas, lemon and dill in cast iron skillet.

Summer heat waves call for quick, easy, and low fuss meals that are nice and light and use tons of fresh veggies and tasty ingredients!

If you have a garden that produces more zucchini than you can handle, don’t fret! I’ve got you covered with these beauties.

Zucchini sticks, Pad Thai zoodles, pasta with zucchini, and now this easy lemon dill sautéed shrimp with zucchini!

Sauteed shrimp with zucchini is one of those, throw everything in a skillet, recipes that oozes flavor. Juicy buttery shrimp, tangy lemon, garlic, dill, and tender zucchini and peas.

It’s a fun, colorful, and delicious combination that comes together so easily. All you need is a chilled glass of unoaked chardonnay in hand and a wooden spoon in the other. It’s that easy!

Got an air fryer? You will love these shrimp tostadas, another no oven required recipe!

Ingredients You’ll Need

Shrimp, zucchini, lemon, peas, garlic, and fresh dill.
  • Shrimp: Use large raw shrimps for this, so they’re nice and plump and don’t get lost! Devein and pat dry.
  • Butter: Used to sauté the shrimp giving it a nice buttery flavor.
  • Zucchini: Wash zucchini and chop into quarters. Keep the skin on!
  • Green peas: Fresh or thawed from frozen for a nice pop of color.
  • Garlic cloves: Minced garlic adds immense flavor that pairs well with shrimp, veggies, lemon juice, and everything else in this dish.
  • Lemon zest and juice: Fresh is best but bottled lemon juice will work as well.
  • Fresh dill: Fresh basil or parsley will be great too! I do not recommend dried dill weed, it can ruin the dish.

A shortcut: You could even make it easier and use leftover air fryer shrimp! Cooked shrimp will save about 5 minutes of this recipe. Perfect for meal prep!

How to Make Sauteed Shrimp with Zucchini

Here are the few simple steps it takes to make this fresh, flavorful, and super satisfying one pan meal!

  • Prep ingredients: Make sure your shrimp are deveined and dried, your garlic is minced, peas, are thawed. You get the drill! It’s much easier to streamline a quick meal if you are ready to go.
  • Sauté shrimp: In a large cast iron skillet or nonstick skillet, cook shrimp in melted butter over medium heat. Place them in a single layer, sprinkle with salt and pepper and cook for 3 minutes per side. Add more butter, salt, and pepper once you’ve flipped them over. Set them aside in a bowl.
  • Stir fry zucchini: Return the skillet to the heat and swirl in the oil. Cook garlic for 10 seconds until fragrant then add the zucchini. Cook for 4-5 minutes until tender, yet still firm. Stir occasionally.
  • Add remaining ingredients: Turn off the heat and add peas, lemon juice and zest, and a bit more salt. You want to add the peas at the end so they don’t overcook and turn a funky color.
  • Serve: Sprinkle with dill and serve over rice, quinoa, farro, whole wheat pasta, etc.
Sauteed shrimp in skillet.

Recipe Tips

  • Preheat skillet: Always wait until the skillet is hot before adding the shrimp. This way, you’ll get that nice initial caramelization on the outside without overcooking the inside.
  • Don’t have shrimp? Use leftover baked cod or even fried tofu!
  • Extra veggies: Throw in red bell pepper, cherry tomatoes, or mushrooms.
  • Heat: Red pepper flakes are always a quick and easy way to spice things up.
  • No dill? Capers might be a fun alternative!

What Should I Serve with Sauteed Shrimp?

A starchy side like rice, pasta, or potatoes is always a good pairing with shrimp. If you’re looking for low carb ideas, cauliflower rice is great.

Quinoa and brown rice are usually my go-to because I like to stretch out this meal and complete each portion with something hearty and filling.

How to Store Leftovers?

Keep any leftovers fresh by storing them in a glass container with an airtight lid. It’ll last for up to 2 days in the fridge, perfect for healthy lunch ideas.

No rule says you can’t enjoy it cold either!

More FAQs

What is the best way to reheat shrimp?

Shrimp cooks quite quickly and when overcooked it can be rubbery. Reheating in a skillet can do the trick. If you’re heating a small amount, a quick zap in the microwave works too.

Do I need to use a cast iron skillet?

You don’t. It’s always good to use a skillet that distributes and conducts heat evenly for even cooking, but any nonstick skillet will do.

More Healthy Zucchini Recipes

You might also enjoy this compiled list of 45 healthy zucchini recipes.

More Healthy Shrimp Recipes

Shrimp with zucchini in cast iron skillet with dill, peas and lemon.
Shrimp, zucchini, peas, lemon and dill in cast iron skillet.

Lemon Dill Sauteed Shrimp with Zucchini

This 15 minute Lemon Dill Sauteed Shrimp and Zucchini is a light, flavorful, low carb lunch or dinner to impress!
4.46 from 11 votes
Servings 6 servings
Calories 220
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



Zucchini and Peas:

  • 2 lbs zucchini chopped into quarters
  • 2 cups green peas fresh or thawed
  • 1 large garlic clove minced
  • 2 tbsp oil for frying
  • 1 large lemon zest and juice of
  • 1/2 tsp salt
  • 3 tbsp fresh dill finely chopped


To cook shrimp:

  • Preheat cast iron skillet or ceramic non-stick skillet on medium heat and swirl 1 tbsp of butter to coat. Add shrimp in a single layer, sprinkle with 1/4 tsp salt, ground black pepper and cook for 3 minutes.
  • Turn, add remaining 1 tbsp of butter, sprinkle with remaining 1/4 tsp salt, pepper and cook for another 3 minutes, not touching. Transfer to a bowl and set aside.

To cook zucchini and peas:

  • Return skillet to medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Add zucchini and cook for 4-5 minutes or until cooked but firm, stirring occasionally.
  • Turn off heat and add peas, lemon juice, salt and zest; stir gently. Sprinkle with dill and serve warm on its own or on top of a bed of quinoa, brown rice, farro, whole wheat pasta etc.


  • Store: Refrigerate in a glass airtight container for up to 2 days.
  • Extra veggies: Throw in red bell pepper, cherry tomatoes, or mushrooms.
  • Heat: Red pepper flakes are always a quick and easy way to spice things up.
  • No dill? Fresh parsley or basil, or capers might be a fun alternative!


Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 14g | Protein: 20g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 201mg | Sodium: 636mg | Fiber: 4g | Sugar: 7g
Course: Dinner
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 3 stars
    Really did not like this much. Which is surprising because I like everything that went into it. Just didn’t like them all together.

  2. 5 stars
    Made this for dinner tonight & it was so good ! Olena, you have a knack for combing just the right ingredients to make a dish taste fantastic !

  3. 5 stars
    Soo good! This recipe is light, satisfying and delicious! I’ll definitely be serving this again.

  4. 5 stars
    Sounds like you had a very productive weekend! 🙂

    Lemon and dill are a match made in heaven so I know this is delicious! I love how colorful it is too!

4.46 from 11 votes (1 rating without comment)

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