Shrimp with Vegetables

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 medium zucchini
• 1 medium yellow squash
• 1 large tomato
• 4 cloves garlic
• 1 whole lemon
• 3 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Pat the 1 lb shrimp dry and season with 1/2 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.

2. 2

   Add the shrimp in a single layer and cook until pink and opaque, 2-3 minutes per side. Transfer to a plate and set aside.

3. 3

   Reduce heat to medium. Add the remaining 1 tbsp olive oil, then the 1 sliced zucchini and 1 sliced yellow squash. Cook, stirring occasionally, until tender and lightly browned, about 6-8 minutes.

4. 4

   Add the 4 minced garlic cloves and 1 chopped tomato. Cook until the tomato softens and the garlic is fragrant, about 2 minutes.

5. 5

   Return the shrimp to the skillet, add the remaining 1/2 tsp salt, and toss everything together for 1 minute until heated through.

6. 6

   Squeeze the juice of 1 lemon over the top and serve hot, with extra lemon wedges if desired.

Tools you’ll need

• Large skillet
• Cutting board
• Chef's knife
• Measuring spoons
• Plate

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min