A delightful one-pan meal that combines succulent shrimp with vibrant zucchini and sweet corn, embodying the essence of summer.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
2 medium zucchinis, sliced into half-moons
1 cup fresh corn kernels (or frozen if unavailable)
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Season with salt, pepper, smoked paprika, and dried oregano. Set aside.
In a large skillet, heat the olive oil over medium heat until it shimmers.
Add the minced garlic, diced red bell pepper, and sliced zucchini to the skillet. Cook for about 5–7 minutes until the zucchini is tender and slightly caramelized.
Stir in the corn kernels and continue to cook for an additional 2–3 minutes until heated through.
Push the vegetables to the side of the skillet and add the seasoned shrimp to the center. Cook for about 2–3 minutes on each side until they turn pink and opaque.
Drizzle lemon juice over the shrimp and vegetables. Toss everything together gently to combine.
Remove from heat and garnish with freshly chopped parsley and lemon wedges. Serve hot.
