This Zucchini and Basil Shrimp Skillet packs all the flavor into one skillet with only seven ingredients! Perfect for a healthy dinner on a busy weeknight.
One skillet meals are my bff.
At least once a week, I like to make what I call “fridge skillets” where I pull everything out of my fridge, pick a protein, veggies, and some flavor boosters, and throw it in a skillet.
Shrimp is one of my favorite proteins to use because you can go so many different ways with it- cajun, Italian, Mediterranean, anything!
This Zucchini Basil Shrimp Skillet is one of my go-to’s because it packs such a punch of flavor with only a few ingredients.
What You’ll Need
- Peeled and deveined shrimp
- Fresh basil
- Zucchini
- Garlic
- Chopped walnuts
- Italian seasoning
- Salt and pepper
- Large non-stick skillet (We got these skillets at Costco and they’ve held up SO well. I mean, fried eggs literally slide out of the pan.)
Seriously, that’s it! Simple and flavorful, minimal dishes and prep, and done in less than 20 minutes. Y’all know that’s my kind of dinner.
You can always add in more vegetables, or serve it over rice or quinoa for a more hearty meal!
PIN IT:
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 tbsp olive oil
- 1 lb shrimp peeled and deveined
- 2 medium zucchini sliced and halved
- 1/4 cup walnuts chopped
- 2 cloves garlic finely diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp italian seasoning
- 2 tbsp fresh basil chiffonade
Ingredients
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|
- Heat a large skillet over medium heat. In a small bowl, season shrimp with salt, pepper, and Italian seasoning. Set aside.
- Add olive oil and saute zucchini until it starts to soften, about 5 minutes. Stir often. Add in walnuts and garlic.
- Next, scoot the zucchini, walnuts and garlic to the edges of the pan and add in shrimp. Allow the shrimp to cook until slightly opaque, then flip.
- Cook until pink throughout, and mix all ingredients together. Remove from heat, stir in fresh basil, and serve.
Thanks for reading,
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