Shrimp with Zucchini & Tomatoes
3
Points®
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
Uncooked zucchini
1 medium
Uncooked shrimp
1 pound(s)
Grape tomatoes
1 cup(s)
Dried oregano
0.5 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Jarred minced garlic
1.5 tsp
Water
0.25 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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