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!
Servings: 6 servings
Calories: 220kcal
Ingredients
Shrimp:
- 1 lb large shrimp deveined & pat dried
- 2 tbsp butter divided
- 1/2 tsp salt divided
- Ground black pepper to taste
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
Instructions
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.
Notes
- 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!
Nutrition
Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 14g | Protein: 20g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 201mg | Sodium: 636mg | Fiber: 4g | Sugar: 7g