Lemon-Dill Shrimp and Zucchini Saute

Enjoy a refreshing dish of succulent shrimp and crisp zucchini, sautéed with zesty lemon juice and fragrant dill, perfect for a light summer meal.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by heating 1 tablespoon of olive oil in a large non-stick skillet over medium heat. The oil should shimmer but not smoke. Add the peeled and deveined shrimp to the skillet, spreading them out in a single layer for even cooking. Cook for about 2-3 minutes on one side until they turn pink and opaque, then flip each shrimp over to cook the other side for an additional 2 minutes. Remove the shrimp from the skillet and set aside.
2. 2.
   Using the same skillet, add the sliced zucchini. Stir-fry them in the leftover olive oil and shrimp juices for about 3-4 minutes. You want the zucchini to become tender but still have a slight crunch, giving them a vibrant green color. If they start to brown too quickly, lower the heat slightly. Zucchini releases moisture; a caramelized look is ideal, not soggy.
3. 3.
   Return the cooked shrimp to the skillet, combining them with the zucchini. Pour in 2 tablespoons of freshly squeezed lemon juice, ensuring each piece of shrimp and zucchini gets a touch of acidity. This will brighten the flavors and help create a light, flavorful sauce in the bottom of the pan.
4. 4.
   Sprinkle 1 teaspoon of chopped fresh dill over the dish for an aromatic finish. The dill pairs beautifully with the lemony shrimp, enhancing the freshness of each bite. Stir everything together, allowing the flavors to meld for another 30 seconds on the heat. Taste and adjust seasoning if necessary, adding a pinch of salt if desired.
5. 5.
   Serve immediately to enjoy the mix of flavors while they are at their peak. If any excess sauce remains in the pan, drizzle it over the dish before serving. For even more brightness, consider garnishing with an additional lemon wedge on the side.