Pescatarian Garlic Lemon Shrimp Skillet
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 6 cloves garlic, thinly sliced
- ⅓ cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
For serving
- lemon wedges, for serving
Instructions
- 1
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.
- 2
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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