Bright, garlicky, and ready in under 30 minutes, this shrimp skillet is the kind of weeknight dinner that feels far more impressive than the effort involved. Tender zucchini half-moons, golden-edged garlic slices, and plump shrimp all come together in a pan sauce built from bone broth, fresh lemon juice, and lemon zest — clean, vibrant flavors with nothing to second-guess. Cooking for an autoimmune protocol means navigating a long list of off-limits ingredients, and skillet meals like this one are a lifesaver because every component is right there in plain sight. The seasoning here leans on turmeric and ginger instead of nightshade-based spices, which keeps the dish protocol-friendly without sacrificing any depth or warmth. Scraping up the browned bits with bone broth to build the sauce is a small step that pays off big — it ties everything together and adds a subtle richness that makes this feel like restaurant cooking at home. Finish with a scatter of fresh parsley and chives and a squeeze of lemon at the table, and you've got four servings of something genuinely satisfying.
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Pat the shrimp thoroughly dry with paper towels and place in a bowl. Toss with 1 tbsp of the olive oil, 1/4 tsp of the salt, the turmeric, and the ginger until evenly coated.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the zucchini in a single layer and cook, undisturbed, for 2 minutes, then stir and cook for 1–2 minutes more until the edges are lightly golden and the pieces are just tender. Transfer to a plate and set aside.
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