Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 2 medium (500g) zucchini, sliced into half-moons
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with kosher salt and cracked black pepper until evenly coated. Slice the zucchini into uniform half-moons.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add shrimp in a single layer and cook for 2 minutes per side until opaque and pink. Immediately remove shrimp from the pan and set aside on a plate.
  3. In the same pan, melt the unsalted butter. Once foaming, add the zucchini and sauté for 3–5 minutes, stirring occasionally, until edges are golden brown but centers remain slightly firm.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant. Return the cooked shrimp to the pan and drizzle with fresh lemon juice and lemon zest. Toss for 1 minute until the sauce is velvety and coats the ingredients.
  5. Garnish with chopped fresh parsley and serve immediately.