One-Pan Lemon Garlic Shrimp and Zucchini

Ingredients

• •2 tablespoons olive oil
• •1 pound large shrimp, peeled and deveined
• •4 medium zucchini, sliced into half-moons
• •4 cloves garlic, minced
• •1/2 cup chicken broth (gluten-free)
• •3 tablespoons fresh lemon juice
• •1 teaspoon lemon zest
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 teaspoon red pepper flakes
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Add shrimp and cook for 2 minutes per side until pink, then remove to a plate.
3. 3Add zucchini and garlic to the skillet, sauté for 3-4 minutes until zucchini is tender-crisp.
4. 4Pour in chicken broth, lemon juice, lemon zest, salt, pepper, and red pepper flakes.
5. 5Return shrimp to the pan and stir to combine, cooking for 1-2 minutes until heated through.
6. 6Taste and adjust seasonings as needed, then garnish with fresh parsley and serve immediately.

💡 Shrimp should be added after zucchini has shed some water; otherwise the seafood finishes before the vegetable has any chance to brown.

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