Photo of Shrimp with Zucchini and Tomatoes by WW

Shrimp with Zucchini and Tomatoes

Points® value
Total Time
18 min
8 min
10 min
Keep a bag of large frozen shrimp on hand for this quick and easy sautéed meal. The juices from the tomatoes add a wonderful flavour to the sauce. 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.


Olive oil

1 tbsp(s), extra-virgin, divided


1 medium, cut into 1/4-inch slices

Uncooked shrimp

1 pound(s), large-size, peeled and deveined

Grape tomatoes

1 cup(s), cut in half

Dried oregano

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

1 pinch(es), freshly ground, or to taste

Minced garlic

1 tsp(s)


1 cup(s)


  1. 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.
  2. 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.
  3. Yields about 1 1/4 cups per serving.


SERVING SIZE (about 1 1/4 cups) 128 Cal, 5 g Total Fat, 1 g Sat Fat, 1,232 mg Sod, 5 g Total Carb, 2 g Sugar, 0 g Added Sugar, 1 g Fib, 16 g Prot.