Lemon Shrimp and Zucchini over Rice
Shrimp and golden zucchini in olive oil, lemon squeezed over everything, spooned onto rice with all the pan juices. Twenty-five minutes, and most of that is the rice.
- Shrimp is one of the leanest common sources of protein.
- Zucchini cooks soft and golden in olive oil, the only fat in the pan.
- Seasoned with lemon, oregano and fresh herbs rather than heat.
Estimated nutrition per serving
485kcal
43 gprotein
69 gcarbs
4 gfat
4 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- ¾ lb / 350 g large shrimp, peeled and deveined
- 2 medium zucchini, in half-moons
- ¾ cup / 150 g white rice
- 3 tbsp olive oil
- 1 tsp dried oregano
- zest and juice of 1 lemon
- small bunch parsley or dill, chopped
- salt and black pepper
Method
- Start the rice in salted water.
- Pat the shrimp dry; toss with 1 tbsp oil, the oregano, salt and pepper.
- Cook the zucchini in the remaining oil over medium-high, mostly undisturbed, 6–7 minutes until golden at the edges. Push to one side.
- Add the shrimp in one layer; 2 minutes a side, until just pink and curled into loose Cs — tight Os are overdone.
- Off the heat: lemon zest, juice and herbs. Spoon over the rice with every bit of the pan juices.
Worth knowing. Shrimp reheat badly; if prepping ahead, cook the rice and zucchini, and give the shrimp their four minutes fresh.
Take this recipe home
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.