Photo of Shrimp with zucchini and tomatoes by WW

Shrimp with zucchini and tomatoes

2
1
1
SmartPoints® value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Keep a bag of large frozen shrimp on hand for this quick and easy meal ready in under 20 minutes. The browning of the zucchini brings out a hint of sweetness and a lot of roasted flavor while the quick sauté of shrimp and tomatoes creates a delicious sauce that flavors the entire dish. Serve this over some steamed rice or a favorite pasta to maximized the juices or atop some grilled slices of sourdough for a fork-and-knife sandwich. Try this with fresh basil instead of, or in addition to, the oregano. Grate some lemon zest over top and/or sprinkle with fresh lemon juice to add a brightening zing.

Ingredients

olive oil

1 Tbsp, extra-virgin, divided

uncooked zucchini

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

½ tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground, or to taste

minced garlic

1½ tsp

water

¼ cup(s)

Instructions

  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. Yields about 1 1/4 cups per serving.

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