Shrimp with Zucchini and Tomatoes
- Total Time
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.
olive oil1 Tbsp, extra-virgin, divided
uncooked zucchini1 medium, cut into 1/4-inch slices
uncooked shrimp1 pound(s), large-size, peeled and deveined
grape tomatoes1 cup(s), cut in half
dried oregano½ tsp
table salt½ tsp
black pepper¼ tsp, freshly ground, or to taste
minced garlic1 ½ tsp
- 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.