You can’t beat the convenience of frozen shrimp as a lean protein source. Loaded with omega-3s, vitamins, and minerals, they pair perfectly with zucchini, bell peppers, and a creamy lemon-Parmesan sauce in this easy one-pan dish. Serve over cauliflower rice or your favorite grain for a complete meal.
Serves 4
1 ½ pounds peeled and deveined large or jumbo shrimp
1 teaspoon fine sea salt
1 teaspoon paprika
3 tablespoons olive oil
3 medium zucchini (about 1 ½ pounds), cubed
1 medium red bell pepper, diced
½ cup white wine or vegetable broth
1 tablespoon minced garlic (about 3 cloves)
Freshly ground black pepper
½ cup heavy cream
Grated zest and juice of 1 lemon, plus wedges for serving
1 teaspoon Dijon mustard
½ cup grated Parmesan cheese, plus more for serving
¼ cup coarsely chopped basil, plus extra leaves for garnish
Cauliflower rice, or grain of choice
Pat shrimp dry with paper towels. Toss with ½ teaspoon salt and paprika.
Heat 2 tablespoons oil in a wide skillet over medium-high heat. Add shrimp in a single layer, cooking 1 minute per side until just pink. Transfer to a plate.
Add remaining oil to the skillet. Sauté zucchini and bell pepper 3 minutes, then add wine and cook 3–5 minutes until liquid evaporates.
Reduce heat to medium-low. Stir in garlic, black pepper, cream, lemon zest and juice, mustard, and Parmesan. Return shrimp to pan, season with remaining salt, and simmer 3–4 minutes. Stir in chopped basil.
Serve over cauliflower rice or your favorite grain. Garnish with fresh basil and lemon wedges.
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