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Easy Summer Skillet Shrimp with Corn and Zucchini

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A quick and flavorful summer dish featuring succulent shrimp cooked with sweet corn and tender zucchini, perfect for a light and satisfying meal.

Ingredients

Protein

  • 1 pound large shrimp, peeled and deveined (wild-caught recommended)

Vegetables

  • 2 ears fresh corn, kernels removed (or thawed frozen corn)
  • 2 medium zucchini, sliced into half-moons

Oils & Seasonings

  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (optional)
  • to taste Salt and freshly ground black pepper
  • 1 lemon juice of 1 lemon

Herbs for garnish

  • as needed Fresh parsley or basil, chopped

Instructions 

  • Prep the ingredients: peel and devein shrimp, slice zucchini, cut corn kernels, mince garlic, and chop herbs.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.
  • Add remaining 1 tablespoon olive oil, garlic, corn, and zucchini. Cook 5-7 minutes until tender and caramelized.
  • Sprinkle smoked paprika, chili flakes (if using), salt, and pepper. Toast spices for 1 minute.
  • Return shrimp to skillet, squeeze lemon juice, toss gently, and cook 1-2 minutes. Garnish with herbs and serve.

Notes

Adjust seasoning as needed and serve immediately for best flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Shrimp