4.9 from 279 votes
Mediterranean-Style Sauteed Shrimp and Zucchini
Mediterranean-Style Sauteed Shrimp and Zucchini combines spiced prawns with a sauté of zucchini, bell pepper, red onion, chickpeas, and cherry tomatoes. The shrimp is seasoned with a blend of oregano, cumin, coriander, and paprika, which is also used to flavor the vegetables. Cooking the shrimp separately ensures it stays tender and pink without overcooking. A squeeze of lemon juice brightens the dish, while fresh basil adds a herbaceous note, making it a balanced and colorful meal.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
4
people
Calories:
2987 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 2987
% 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.