Description
Creamy Shrimp and Zucchini Skillet is a rich, one-pan meal featuring tender shrimp, zucchini, and roasted peppers simmered in a velvety garlic cream sauce seasoned with Cajun spices. This quick and flavorful dish delivers gourmet taste with minimal prep and cleanup, making it perfect for weeknight dinners, date nights, or healthy meal prep. Naturally gluten-free and easily adaptable for dairy-free or low-carb diets, it’s a comforting, protein-packed option that feels indulgent yet wholesome.
Ingredients
Scale
Protein & Vegetables:
- 1 pound wild-caught medium shrimp, peeled and deveined (thawed if frozen, patted dry)
- 2 medium zucchini, thickly sliced
- ½ cup roasted red peppers (jarred or homemade)
Sauce & Seasoning:
- 2 tablespoons butter (or plant-based alternative)
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup dry white wine (or chicken broth for alcohol-free)
- ¾ cup heavy cream (or coconut milk for dairy-free)
- Salt and black pepper, to taste
Finish & Garnish:
- 1 tablespoon chopped fresh parsley or thyme
- Optional: grated Parmesan, for serving
Instructions
- Heat butter in a large skillet over medium-high heat.
- Add shrimp and cook for about 2 minutes per side, until pink but not fully cooked. Remove and set aside.
- In the same skillet, add zucchini and roasted peppers. Sauté for 3–4 minutes until tender-crisp.
- Add minced garlic and Cajun seasoning; cook for 1 minute, stirring constantly until fragrant.
- Pour in white wine (or broth) and simmer until reduced by half.
- Lower the heat and stir in heavy cream (or coconut milk). Simmer gently until the sauce thickens and becomes creamy.
- Return shrimp to the skillet and stir to coat in the sauce. Cook for 2–3 more minutes until shrimp are fully cooked and the sauce is velvety.
- Garnish with chopped parsley and serve hot over zucchini noodles, cauliflower rice, or with crusty bread.
Notes
- Pat shrimp dry before cooking to achieve a perfect golden sear.
- Slice zucchini thickly to prevent sogginess.
- Avoid boiling the sauce; simmer gently to prevent curdling.
- For extra spice, add smoked paprika, red pepper flakes, or Old Bay seasoning.
- For vegan version: replace shrimp with tofu or mushrooms, butter with vegan butter, and cream with coconut milk.
- Store leftovers up to 3 days in the fridge or freeze sauce (without shrimp) for 1 month.
- Reheat gently on the stovetop with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Dinner
- Method: Sautéing / Skillet
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 portion
- Calories: ~340
- Sugar: ~3 g
- Sodium: ~580 mg
- Fat: ~25 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~11 g
- Trans Fat: 0 g
- Carbohydrates: ~9 g
- Fiber: ~2 g
- Protein: ~25 g
- Cholesterol: ~190 mg