Lemon Dill Shrimp, Zucchini & Peas in 15 Minutes

lemon dill shrimp zucchini peas

5 from 1 reviews

Lemon Dill Shrimp Recipe with crunchy zucchini and bursting peas, sautéed with lemon, garlic and dill and ready in 15 minutes.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x



Zucchini and Peas:

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


  1. Shrimp: Preheat cast iron 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 1/4 tsp salt, pepper and cook for another 3 minutes, not touching. Transfer to a bowl and set aside.
  2. Zucchini and Peas: Return skillet to medium heat and swirl avocado 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.

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