Seafood · ALWAYS FREE
Smoky shrimp & zucchini skillet
Paprika-coated shrimp and browned zucchini meet in a quick garlic-and-lemon skillet.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Pat the shrimp dry and keep refrigerated while preparing the vegetables. Divide the zucchini into 2 batches; a crowded pan will steam rather than brown it.
- Heat 0.353 oz oil in a large skillet over medium-high heat. Cook half the zucchini with 0.0265 oz salt for 5–6 minutes, turning occasionally, until lightly browned and just tender. Transfer to a bowl. Repeat with another 0.353 oz oil, the remaining zucchini and another 0.0265 oz salt.
- Toss the shrimp with paprika, pepper and the remaining 0.0529 oz salt. Divide the remaining 0.353 oz oil between 2 batches. Cook each batch of shrimp in a single layer over medium-high heat for about 2 minutes on the first side and 1–3 minutes after turning, until the thickest centers are opaque and pearly white throughout. Transfer the first cooked batch to a clean plate. Lower the heat to medium and add all the garlic for the final 30 seconds of the second batch, stirring so it does not burn.
- Return all shrimp, zucchini and accumulated juices to the pan. Add lemon juice and toss over the heat for 1 minute. Remove from the heat and fold in parsley. Weigh and divide the cooked shrimp into 4 equal portions, then divide all cooked zucchini and pan juices evenly. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 253 kcal
- Protein
- 36.9 g
- Total carbohydrate
- 8 g
- Total fat
- 9.2 g
- Total sugars
- 5.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- High Protein: Estimated protein from the main ingredient only: 680 g raw peeled, deveined, tail-off shrimp, weighed after thawing and draining × 20.1 g protein per 100 g ÷ 4 equal portions = 34.17 g, rounded down to 34.1 g per portion. Other ingredients are not counted. This raw-ingredient calculation is an estimate, not a guaranteed minimum in the cooked dish or a full nutrition panel; composition, preparation and portioning vary. USDA reference · USDA reference
- Weight Loss Journey: One of four measured equal portions contains 200 g raw edible nonstarchy vegetables (800 g trimmed zucchini) and a main-ingredient protein estimate of 34.1 g. Vegetable weights are before cooking, not cooked serving weights. The specified ingredients contain no added sugar and the method is not deep-frying. This meets the site’s portion-aware criteria of at least 20 g estimated protein and 150 g nonstarchy vegetables per portion; it is not a calorie prescription or a promise of weight loss. Supporting reference · Supporting reference · Supporting reference · Supporting reference
- Paleo: Every listed ingredient was checked against the site’s strict exclusions. The specified recipe includes no white potatoes, grains, legumes, dairy, added sweeteners or unverified sauces. Use the listed plain ingredients and exact packaged-product composition; substitutions and optional accompaniments need their own review. This is ingredient compatibility only, not a health-outcome claim. Supporting reference
- Mediterranean: Unseasoned shrimp and zucchini cooked with olive oil, garlic, smoked paprika, lemon, parsley, salt and pepper; no butter or sauce mix is listed. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any seafood, poultry or dairy shown explicitly above.
Required label checks: Use plain shrimp and single-ingredient smoked paprika.
Supporting reference - Gluten-Free: Unseasoned shrimp and zucchini cooked with olive oil, garlic, smoked paprika, lemon, parsley, salt and pepper; no butter or sauce mix is listed.
Required label checks: Use plain shrimp and single-ingredient smoked paprika. Gluten-Free eligibility is conditional: choose gluten-free-labeled packaged smoked paprika and ground pepper; verify all other packaged ingredients and avoid gluten cross-contact during preparation.
Supporting reference - Dairy-Free: Unseasoned shrimp and zucchini cooked with olive oil, garlic, smoked paprika, lemon, parsley, salt and pepper; no butter or sauce mix is listed.
Required label checks: Use plain shrimp and single-ingredient smoked paprika.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
