Shrimp with Zucchini and Tomatoes

Image of Shrimp and Zucchini Sauté
Weight Watchers Recipe
Ratings (1392)
3PointsPlus Value
Prep time: 8 min
Cook time: 10 min
Other time: 0 min
Serves: 4
Keep a bag of large frozen shrimp on hand for this quick and easy sautéed meal. The juices from the tomatoes add a wonderful flavor to the sauce.
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  • 1 Tbsp olive oil, extra-virgin, divided   
  •   1 medium uncooked zucchini, cut into 1/4-inch slices   
  •   1 pound(s) uncooked shrimp, large-size, peeled and deveined   
  •   1 cup(s) grape tomatoes, cut in half   
  • 1/2 tsp dried oregano   
  • 1/2 tsp table salt   
  • 1/4 tsp black pepper, freshly ground, or to taste   
  • 1 1/2 tsp minced garlic   
  • 1/4 cup(s) water   


  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.

  • Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.


  • Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).

    Grate some lemon zest over top and/or sprinkle with fresh lemon juice, if desired.


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