Are you tired of bland, boring weeknight dinners that leave you reaching for a snack an hour later? Let’s be honest, when you’re on keto, you want something that checks all the boxes: tasty, quick, filling, and won’t make you feel like you’re missing out on flavor. If you’re looking for a meal that’s low-carb, packed with protein, and filled with fresh, delicious flavors, this Keto Shrimp and Zucchini Skillet is it.
Here’s why you’ll love this recipe: it’s made in one pan (less mess = more joy), it’s keto-friendly without any weird ingredients, and it’s ready in under 30 minutes. Whether you’re a seasoned keto warrior or you’re just testing the low-carb waters, this dish is simple enough to whip up on a busy weeknight but fancy enough to make you feel like you’re treating yourself.
Why Shrimp and Zucchini?
Shrimp are naturally low in carbs, loaded with protein, and full of omega-3 fatty acids. Plus, they cook in no time, making them a dream for weeknight meals. And zucchini? It’s one of the most versatile low-carb veggies out there. It’s mild, soaks up flavor like a sponge, and can add bulk to your meal without tipping your carb count over the edge. Together, shrimp and zucchini are like the keto power couple you didn’t know you needed.
Let’s get into it.
The Ingredients You’ll Need:
You probably have most of these keto-friendly ingredients hanging around in your kitchen already. If not, a quick run to the store and you’re all set:
- 1 lb of shrimp (peeled and deveined): Fresh or frozen works. If you’re using frozen shrimp, just thaw them out before cooking.
- 2 medium zucchini: Slice them into half moons. The thinner, the better – they’ll cook faster and absorb more flavor.
- 2 tablespoons of olive oil: You can swap this with avocado oil or coconut oil if you prefer.
- 4 cloves of garlic: Fresh garlic is a must here. Minced, to get that punch of flavor.
- 1 teaspoon paprika: Adds a little kick without being overpowering.
- 1 teaspoon Italian seasoning: You can use oregano, thyme, or a mix of dried herbs if that’s what you have.
- 1/4 teaspoon red pepper flakes: Optional but adds a great spicy kick.
- Juice of 1 lemon: Fresh lemon juice balances out the richness of the shrimp and oil.
- Salt and pepper: To taste, obviously.
- 1/4 cup grated Parmesan: Optional but who says no to cheese? It adds a perfect salty bite and helps make the dish more satisfying.
Optional Add-Ins:
While the basic recipe is absolutely delicious on its own, you can customize it with these optional ingredients to make it even more filling or flavorful:
- Cherry tomatoes: A few halved tomatoes thrown into the mix add a little color and sweetness.
- Fresh herbs: Toss in some basil, parsley, or cilantro at the end for a pop of freshness.
- Avocado slices: If you’re craving more healthy fats, avocado pairs beautifully with shrimp.
- A drizzle of pesto: Want to get fancy? Top your skillet with a spoonful of pesto to take the flavors to another level.
How to Make Keto Shrimp and Zucchini Skillet
1. Prep your ingredients.
- Shrimp cooks fast, so you want everything ready before you start. Slice the zucchini, mince the garlic, and pat the shrimp dry. Dry shrimp get that lovely sear, which equals more flavor.
2. Heat up the skillet.
- Grab your favorite large skillet (cast iron works great here). Heat 1 tablespoon of olive oil over medium-high heat. Once it’s hot, add the shrimp. Cook them for about 2 minutes per side, or until they turn pink and opaque. Remove the shrimp and set them aside. You don’t want overcooked, rubbery shrimp, so resist the urge to let them hang out in the pan for too long.
3. Cook the zucchini.
- Add the remaining tablespoon of olive oil to the skillet, along with the zucchini slices. Season with a pinch of salt and pepper. Cook the zucchini for about 4-5 minutes, stirring occasionally, until they get a little browned around the edges but are still tender. No one likes soggy zucchini, so keep an eye on them.
4. Add the garlic and spices.
- Once your zucchini is just right, lower the heat a bit and add the minced garlic, paprika, Italian seasoning, and red pepper flakes (if using). Stir constantly to keep the garlic from burning. This is when your kitchen will start to smell incredible.
5. Combine everything.
- Return the shrimp to the skillet and toss everything together. Squeeze the lemon juice over the skillet and stir. Let everything cook together for just another minute or two so the flavors can meld.
6. Finish with Parmesan.
- Remove the skillet from the heat and sprinkle grated Parmesan over the top. If you’re feeling fancy, add some freshly chopped parsley or basil.
7. Serve and enjoy.
- Serve your keto shrimp and zucchini skillet straight from the pan. It’s best while hot, and trust me, it won’t last long.
Tips for the Best Shrimp and Zucchini Skillet
- Use fresh shrimp if possible. Frozen shrimp works, but fresh shrimp often has better texture. Just make sure it’s peeled and deveined to save time.
- Don’t overcook the shrimp. Shrimp turns rubbery when overdone, and no one likes that. Keep an eye on them and cook until they’re just pink and opaque.
- Zucchini cooks fast. The key here is to get a bit of browning without letting it go limp. High heat is your friend.
- Feel free to adjust the seasoning. Like it spicier? Add more red pepper flakes. Want it garlicky? Go ahead and add an extra clove or two. It’s your skillet, after all.
Why This Recipe Works So Well on Keto
This dish is low-carb heaven. Shrimp are naturally keto-friendly, and zucchini brings bulk without a carb overload (only about 3g of carbs per cup!). Plus, the olive oil and optional Parmesan add the fats you need to stay in ketosis, without any sneaky sugar or carbs hiding in the sauce.
And you know what’s great? You don’t feel deprived. There’s something about that lemony shrimp paired with garlic that hits all the right notes – it’s flavorful, fresh, and satisfying, without feeling heavy. That’s the beauty of keto meals when done right: you get to eat good food, feel full, and still lose weight.
Meal Prep and Leftovers
If you’re someone who likes to meal prep, this recipe is a winner. You can make a big batch and portion it out for a couple of lunches or dinners. Just store it in an airtight container in the fridge for up to three days.
When reheating, toss it back in a skillet for a couple of minutes to warm it up. The microwave will work, but the zucchini might get a little mushy, and we don’t want that. If you find yourself with a little extra time, consider adding a fried egg on top when you reheat it. The yolk running over the shrimp and zucchini? It’s chef’s kiss good.
Can You Freeze It?
Freezing shrimp is no problem, but zucchini? It’s not a great idea. When thawed, zucchini tends to get waterlogged and mushy. If you do want to freeze it, cook the shrimp separately and just add fresh zucchini when you’re ready to reheat.
Pairing Ideas
Wondering what to serve with this shrimp and zucchini skillet? Here are a few keto-friendly side options to round out the meal:
- Cauliflower rice: It soaks up the sauce and gives you that rice-like feel without the carbs.
- Zoodles (zucchini noodles): If you want even more zucchini in your life, zoodles are a great addition. Toss them in the skillet for a minute to warm through.
- Keto breadsticks: If you’re craving something to mop up all that garlicky, buttery goodness, a keto-friendly breadstick or roll is perfect.
Conclusion: Shrimp + Zucchini = Keto Magic
In a world of complicated recipes and endless kitchen gadgets, this Keto Shrimp and Zucchini Skillet keeps things simple. But don’t confuse simple with boring – the flavors in this dish are vibrant, fresh, and sure to make it into your weekly rotation. Plus, it’s keto-approved, which means you can feel great about eating it while sticking to your goals.
So next time you’re staring at your fridge, wondering what to make for dinner, grab that bag of shrimp and those zucchinis, and get cooking. This skillet might just become your favorite new go-to.
PrintKeto Shrimp and Zucchini Skillet Dinner Recipe
A quick and easy Keto Shrimp and Zucchini Skillet recipe that’s packed with flavor. This low-carb, one-pan meal is ready in under 30 minutes and is perfect for busy weeknights. Juicy shrimp, tender zucchini, and garlic come together to create a filling and healthy keto dinner that’s simple, yet satisfying.
- Author: Jane Summerfield
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Sauté
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 medium zucchini (sliced into half moons)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- Salt and pepper (to taste)
- 1/4 cup grated Parmesan (optional)
Instructions
- Prep your ingredients. Slice the zucchini, mince the garlic, and pat the shrimp dry.
- Cook the shrimp. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until pink and opaque. Remove and set aside.
- Cook the zucchini. In the same skillet, add the remaining olive oil and zucchini slices. Season with salt and pepper, and cook for 4-5 minutes until browned and tender.
- Add garlic and spices. Lower the heat and add minced garlic, paprika, Italian seasoning, and red pepper flakes. Stir constantly to avoid burning.
- Combine everything. Return the shrimp to the skillet, squeeze lemon juice over, and toss to combine. Cook for 1-2 more minutes to meld the flavors.
- Finish with Parmesan. Remove from heat and sprinkle with Parmesan. Serve hot.
Notes
- For extra flavor, feel free to add fresh herbs like parsley or basil.
- This dish can be customized with cherry tomatoes or a drizzle of pesto.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for best results.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 195mg