Shrimp Zucchini Recipes

SHRIMP AND ZUCCHINI RISOTTO

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
• Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
• Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
• If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
• Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
• Wine suggestion for this recipe: Pinot Grigio

SHRIMP & ZUCCHINI

Steps:

• Cut zucchini in half and then into 1/2" slices.
• Season shrimp with salt & pepper.
• Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
• Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
• Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
• Garnish with parmesan cheese if desired.

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Steps:

• 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.

ZUCCHINI NOODLE SHRIMP SCAMPI

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler.
• Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
• Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

SHRIMP W/SHREDDED ZUCCHINI

Steps:

• shred zucchini with manual shredder or in processor, lengthwise.
• layer in a colander and sprinkle with salt while you prepare the shrimp.
• rinse zucchini and drain well.
• in a skillet melt 2 tbsp butter and 1 tbsp oil, add zucchini and cook 3 minutes,add salt& pepper, remove and set aside.
• melt remaining butter and oil, add shrimp and garlic, cook until shrimp turns pink, 3 minutes.
• add broth, bring to a boil, add red pepper and parsley, cook 1 minute more.
• serve shrimp over zucchini.

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel long strips from the zucchini.
• In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
• On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
• Enjoy!

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
• Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
• Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
• Reduce the oven heat to 450 degrees F (230 degrees C).
• Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
• Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
• Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.