Mediterranean-Style Sauteed Shrimp and Zucchini
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4 people
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Calories
2987 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean-Style Sauteed Shrimp and Zucchini
Description
This Mediterranean-Style Sauteed Shrimp and Zucchini features large peeled and deveined shrimp dusted with a fragrant spice blend of oregano, cumin, coriander, and sweet paprika. Vegetables including zucchini sliced into half-moons, bell peppers, thinly sliced red onion, canned chickpeas, and halved cherry tomatoes are sautéed with the remaining spices and olive oil. Cooking the shrimp separately in olive oil with garlic prevents overcooking, preserving its tender texture and pink color. The addition of fresh lemon juice after cooking enhances the freshness, while fresh basil ribbons lend an aromatic finish to the dish.
The resulting sauté is a hearty yet light dish with a combination of tender shrimp and just-softened vegetables. It works well as a standalone meal or can accompany grains like rice or couscous. The use of a dry spice mix and fresh herbs keeps the flavors bright and Mediterranean without heaviness.
To ensure the shrimp stays tender, watch closely during cooking and remove from heat once fully pink. The recipe also benefits from using good quality extra virgin olive oil. The vegetables are cooked just to tenderness without becoming mushy, preserving their structure and vibrant colors, which contributes to the dish’s appeal on the plate.
Ingredients
- 1 ½ tbsp oregano dry
- 1 tsp cumin ground
- 1 tsp ground coriander
- ½ tsp paprika sweet
- 1 lb Shrimp prawns, peeled, and deveined, large
- 2 tbsp extra virgin olive oil I used Private Reserve Greek EVOO
- ½ red onion thinly sliced, medium
- 5 garlic minced and divided, cloves
- 1 bell pepper cored and sliced into sticks
- 1 to 2 zucchini halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash)
- 1 cup chickpeas from canned chickpeas, drained, cooked
- 1 ½ cups cherry tomato halved
- Pinch kosher salt
- Pinch black pepper
- 1 lemon juice of, large
- Handful basil torn or sliced into ribbons (you can use a different herb, depending on what’s available to you, fresh leaves
Instructions
- In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
- Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
- In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
- Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
- Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
- Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.
Notes
- Avoid overcooking shrimp; cook until pink and opaque, about 4 to 5 minutes depending on size.
- Reserve some spice mix to season both shrimp and vegetables for layered flavor.
- Use fresh lemon juice and basil just before serving for brightness and aroma.
- High-quality extra virgin olive oil enhances overall flavor of the sauté.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2987 kcal
% Daily Value*
| Calories | 298.7kcal | 15% |
| Carbohydrates | 23.9g | 8% |
| Protein | 29.3g | 59% |
| Fat | 10.4g | 16% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 5.6g | 28% |
| Cholesterol | 285.8mg | 95% |
| Sodium | 455mg | 19% |
| Potassium | 642.9mg | 14% |
| Fiber | 6.9g | 28% |
| Sugar | 7.2g | 14% |
| Vitamin A | 1483.1IU | 30% |
| Vitamin C | 81.4mg | 90% |
| Calcium | 257.6mg | 26% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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