Summer is finally here, and it’s time to fire up the grill, dust off those sandals, and get cooking! As we trade in our hearty winter meals for lighter, fresher options, there’s one ingredient that really shines: zucchini. This versatile veggie pairs perfectly with another summer favorite: shrimp. In this article, we’ll dive into 18 flavorful shrimp and zucchini recipes that are sure to become staples of your summer cooking routine.
From classic combinations like garlic butter shrimp and zucchini skillet to more adventurous pairings like coconut curry shrimp with zucchini noodles, these recipes showcase the best of both worlds. Whether you’re looking for quick weeknight meals or impressive dishes for summer gatherings, we’ve got you covered. So grab a plate of fresh zucchini and let’s get started!
Garlic Butter Shrimp and Zucchini Skillet
A flavorful and quick skillet dish that combines succulent shrimp, tender zucchini, and a rich garlic butter sauce.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 2 tablespoons of butter in a large cast-iron skillet over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for 1 minute, until fragrant.
4. Add the zucchini slices to the skillet and cook for 3-4 minutes, until tender and lightly browned.
5. Return the cooked shrimp to the skillet and stir to combine with the zucchini and garlic butter sauce.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Lemon Herb Shrimp and Zucchini Pasta
Brighten up your pasta dish with this refreshing recipe that combines succulent shrimp, zucchini, and a burst of citrus flavor.
Ingredients:
– 12 oz. pasta (linguine or fettuccine)
– 1 lb. large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tbsp. unsalted butter
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook for 2-3 minutes or until pink and cooked through. Remove from heat.
4. In the same skillet, add zucchini slices and cook for an additional 2-3 minutes or until tender.
5. Stir in lemon juice, parsley, salt, and pepper.
6. Toss cooked pasta with shrimp and zucchini mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Shrimp and Zucchini Stir-Fry
Savor the flavors of Asia with this quick and easy stir-fry recipe that combines succulent shrimp, crunchy zucchini, and a kick of heat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/2 teaspoon sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Add the zucchini slices and cook for an additional 2-3 minutes, until tender.
5. In a small bowl, whisk together soy sauce and sriracha sauce. Pour over the shrimp and zucchini mixture.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Coconut Curry Shrimp with Zucchini Noodles
Experience the tropical fusion of flavors as succulent shrimp swim in a creamy coconut curry sauce, served on top of zucchini noodles that add a refreshing twist to this savory dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– Salt and pepper to taste
– Zucchini noodles for serving
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 3-4 minutes.
3. Add the shrimp; cook until pink and cooked through, about 2-3 minutes per side.
4. In a small bowl, whisk together the coconut milk and curry powder.
5. Pour the curry mixture over the shrimp and simmer for 1-2 minutes or until heated through.
6. Serve the shrimp on top of zucchini noodles.
Cooking Time: 15-20 minutes
Grilled Shrimp and Zucchini Kebabs
Grilled Shrimp and Zucchini Kebabs: A flavorful and healthy summer treat!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread shrimp and zucchini slices onto skewers, leaving a small space between each piece.
3. In a small bowl, mix together garlic, olive oil, lemon juice, salt, and pepper.
4. Brush the mixture evenly over both sides of the kebabs.
5. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and zucchini is tender.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 8-10 minutes
Shrimp and Zucchini Fritters
A refreshing twist on traditional fritters, this recipe combines succulent shrimp with tender zucchini and a hint of spices, perfect for a light and crispy snack or appetizer.
Ingredients:
– 1 cup large shrimp, peeled and deveined
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, combine shrimp, zucchini, flour, paprika, salt, and pepper. Mix well.
2. Add the beaten egg and mix until just combined.
3. Using wet hands, shape the mixture into 8-10 small patties.
4. Heat the olive oil in a large non-stick skillet over medium-high heat.
5. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Creamy Shrimp and Zucchini Risotto
This creamy risotto combines succulent shrimp and tender zucchini with Arborio rice, creating a rich and satisfying meal perfect for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 pound large shrimp, peeled and deveined
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add Arborio rice; cook for 1 minute, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take approximately 20-25 minutes, or until rice is tender and creamy.
4. In a separate pan, sauté zucchini and shrimp in butter until cooked through, about 3-4 minutes per side.
5. Combine cooked risotto, zucchini-shrimp mixture, and Parmesan cheese; season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Shrimp and Zucchini Tacos with Avocado Crema
Elevate your taco game with this flavorful and healthy recipe that combines succulent shrimp, tender zucchini, and creamy avocado.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
3. In the same skillet, add zucchini and cook for 3-4 minutes, until tender and slightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing cooked shrimp and zucchini on a warmed tortilla, topping with Avocado Crema and desired toppings.
Avocado Crema:
– 3 ripe avocados, mashed
– 1/2 lime, juiced
– 1 clove garlic, minced
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before using.
Cooking Time: 15-20 minutes
Sheet Pan Shrimp and Zucchini with Parmesan
A flavorful and healthy seafood dish that’s ready in no time! This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper.
3. In a bowl, whisk together olive oil, garlic, and oregano.
4. Add the shrimp and zucchinis to the bowl; toss to coat evenly.
5. Season with salt and pepper to taste.
6. Spread the shrimp and zucchini mixture on the prepared sheet pan in a single layer.
7. Sprinkle Parmesan cheese over the top.
8. Bake for 12-15 minutes or until the shrimp are pink and cooked through, and the zucchinis are tender.
Cooking Time: 12-15 minutes
Shrimp and Zucchini Casserole with Breadcrumbs
This casserole is a great way to enjoy the flavors of shrimp, zucchini, and breadcrumbs all in one dish. It’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. In a separate bowl, toss the zucchini slices with salt, pepper, and dried oregano.
5. In a 9×13-inch baking dish, arrange half of the cooked shrimp mixture, followed by half of the zucchini slices, and finally half of the breadcrumbs. Repeat the layers.
6. Top with cheddar cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Shrimp and Zucchini Soup with Coconut Milk
This creamy and refreshing soup is a perfect blend of flavors and textures, featuring succulent shrimp, tender zucchini, and the richness of coconut milk. Serve it as a light meal or an appetizer for a dinner party.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 cups chicken broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the zucchinis and cook until they start to soften, about 3-4 minutes.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
7. Stir in the coconut milk and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-22 minutes
Shrimp and Zucchini Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines succulent shrimp with zucchini and cheese for a satisfying and nutritious meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, chopped
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Add zucchini and garlic to the skillet; cook until tender, about 5 minutes.
5. Stuff each bell pepper with the shrimp-zucchini mixture, followed by cheese and breadcrumbs.
6. Place peppers in a baking dish and bake for 20-25 minutes or until filling is heated through.
Cooking Time: 25-30 minutes
Shrimp and Zucchini Fried Rice
This flavorful fried rice dish combines succulent shrimp with tender zucchini, savory soy sauce, and crispy cooked rice for a quick and delicious meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 1 medium zucchini, sliced
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink and just done, about 2-3 minutes per side. Remove from the pan and set aside.
3. Add the zucchini to the same pan and cook until tender, about 3-4 minutes.
4. Push the zucchini to one side of the pan. Crack in the garlic and stir-fry for 30 seconds.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, incorporating the zucchini and garlic.
6. Add the soy sauce and cook for an additional minute, stirring constantly.
7. Return the shrimp to the pan and stir-fry until everything is well combined.
8. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Shrimp and Zucchini Quiche
This quiche is a perfect blend of savory and sweet, featuring succulent shrimp and tender zucchini wrapped in a flaky crust. It’s an ideal brunch or dinner option for any occasion.
Ingredients:
– 1 pie crust
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the shrimp, zucchini, onion, and garlic until the vegetables are tender and the shrimp are pink.
4. In a separate bowl, whisk together the heavy cream and egg. Add salt and pepper to taste.
5. Pour the cream mixture over the cooked filling in the pie crust.
6. Top with grated cheddar cheese.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Shrimp and Zucchini Pizza with Pesto
Savor the flavors of Italy with this fresh and flavorful pizza, loaded with succulent shrimp, tender zucchini, and a rich pesto sauce.
Ingredients:
– 1 pre-baked pizza crust (or homemade dough)
– 12 large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 tbsp pesto
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza crust and spread the pesto evenly over the dough, leaving a 1/2-inch border around the edges.
3. Arrange the zucchini slices on top of the pesto, slightly overlapping each other.
4. Place the shrimp on top of the zucchini, spreading them evenly across the surface.
5. Sprinkle the mozzarella cheese over the shrimp and zucchini.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 12-15 minutes
Shrimp and Zucchini Dumplings with Soy Dipping Sauce
This recipe combines the flavors of the ocean and the garden, resulting in a delicious and healthy appetizer or snack. Crunchy shrimp and zucchini dumplings served with a savory soy dipping sauce make for an irresistible combination.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup cooked and flaked shrimp
– 1 medium zucchini, grated
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– 1 teaspoon chopped green onions for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together cooked shrimp, grated zucchini, and sesame oil.
3. Place a wonton wrapper on a clean surface. Place a small spoonful of the shrimp mixture in the center of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with remaining wrappers and filling.
6. Bake the dumplings for 12-15 minutes, or until golden brown.
7. Serve warm with Soy Dipping Sauce (see below).
Soy Dipping Sauce:
– Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon water.
Shrimp and Zucchini Egg Rolls
Elevate your snack or appetizer game with these crispy shrimp and zucchini egg rolls, packed with flavor and texture.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, grated
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, combine shrimp, zucchini, garlic, soy sauce, and olive oil. Mix well.
2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the shrimp mixture in the center of the wrapper.
3. Brush edges of the wrapper with water.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Heat about 1-2 inches of vegetable oil in a large skillet or wok over medium-high heat. Fry egg rolls until golden brown, about 3-4 minutes per side.
6. Remove from oil and drain on paper towels. Serve warm.
Cooking Time: About 15-20 minutes total (including preparation and frying time)
Shrimp and Zucchini Pasta Bake with Mozzarella
Savor the flavors of the Mediterranean with this vibrant and satisfying pasta bake, featuring succulent shrimp, tender zucchini, and melted mozzarella cheese.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1 cup (250ml) tomato sauce
– 1 cup (115g) shredded mozzarella cheese
– 1 tsp (5mL) olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté zucchini, garlic, and shrimp in olive oil until the vegetables are tender and the shrimp pink.
4. Combine cooked pasta, tomato sauce, and seafood mixture in a baking dish.
5. Top with mozzarella cheese and bake for 15-20 minutes or until melted and bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Summary
Beat the heat this summer with these 18 mouth-watering shrimp and zucchini recipes! From classic comfort foods to international twists, there’s something for every taste bud. Try a Garlic Butter Shrimp and Zucchini Skillet or Lemon Herb Shrimp and Zucchini Pasta for a bright and refreshing meal. Or go bold with Spicy Shrimp and Zucchini Stir-Fry or Coconut Curry Shrimp with Zucchini Noodles. And don’t forget about the sweet treats, like Shrimp and Zucchini Fritters or Shrimp and Zucchini Quiche! These easy-to-make recipes are perfect for a quick dinner or a summer BBQ.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
