Name: Shrimp and Zucchini in Tomato Garlic Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 300g (10oz) shrimp, peeled and deveined; 1 1/2 cups zucchini, chopped into cubes; 2 garlic cloves, minced; 1 cup cherry tomatoes, halved; 1 tbsp tomato paste; 1 tbsp chopped green olives; 1/2 tsp chili powder; 1 tbsp parsley, thinly chopped; 1 tbsp basil, thinly chopped; 1 tbsp olive oil

Introduction

This Shrimp and Zucchini in Tomato Garlic Sauce is a light and flavorful dish perfect for busy weeknights. It combines tender shrimp with fresh vegetables in a vibrant tomato sauce enhanced by garlic and herbs. Ready in under 20 minutes, it’s a delicious way to enjoy a healthy, satisfying meal.

A close-up top view of a pan filled with a cooked shrimp and vegetable dish featuring three main layers: at the bottom, a thin layer of orange-red tomato-based sauce with a smooth texture; on top of the sauce, evenly distributed pieces of small, pink cooked shrimp with a firm, slightly curled texture; scattered throughout and covering the shrimp, chunky pieces of light green and pale yellow zucchini, cut into small cubes and triangles with a fresh, slightly glossy appearance; garnished with bright green fresh herbs sprinkled all over, adding pops of color and contrast, with some visible small black pepper flakes for seasoning, all resting in a silver pan placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g (10oz) shrimp, peeled and deveined
1 1/2 cups zucchini, chopped into cubes
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 tbsp tomato paste
1 tbsp chopped green olives
1/2 tsp chili powder
1 tbsp parsley, thinly chopped
1 tbsp basil, thinly chopped
1 tbsp olive oil

Instructions

Step 1: Heat olive oil in a pan over medium-high heat. Add the halved cherry tomatoes and sauté for 2-3 minutes until they start to soften.
Step 2: Press the tomatoes gently with a spatula to release their juice, then stir in the tomato paste until well combined.
Step 3: Add the shrimp and chili powder to the pan. Cook for 2-3 minutes until the shrimp begin to turn pink.
Step 4: Stir in the chopped zucchini and minced garlic. Cook for another 3 minutes until the zucchini is tender but still firm.
Step 5: Turn off the heat, then mix in the chopped green olives. Sprinkle the basil and parsley over the dish and give it a final gentle stir.
Step 6: Serve immediately with a fresh salad and bread, or alongside rice or pasta for a heartier meal.

Tips & Variations

For extra depth, add a splash of white wine when cooking the shrimp before adding zucchini.
If you prefer milder heat, reduce or omit the chili powder.
Swap green olives for black olives for a slightly different flavor profile.
Use fresh herbs if possible for the best aroma and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to keep the sauce from drying out. This dish is best enjoyed fresh but can be kept chilled and reheated once.

How to Serve

A close-up view of a white bowl filled with a shrimp and vegetable stew. The dish contains multiple layers, starting with a rich orange-red tomato-based sauce at the bottom. On top of the sauce are plump, orange shrimp, spread evenly across the bowl. Diced zucchini pieces in light green and white colors are scattered throughout, mixed with chopped green leafy herbs for a fresh touch. The textures appear soft and slightly chunky from the cooked vegetables and herbs. Small black pepper specks are sprinkled on the dish, adding detail and contrast. The bowl rests on a white marbled texture surface, enhancing the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free, making this recipe suitable for a gluten-free diet. Just be sure any bread or sides served alongside are also gluten-free if needed.

Shrimp and Zucchini in Tomato Garlic Sauce Recipe

Print Recipe

★★★★★

5 from 114 reviews

A flavorful and healthy dish combining succulent shrimp and fresh zucchini cooked in a vibrant tomato garlic sauce, infused with herbs and a touch of spice. Perfect for a quick weeknight dinner served with bread, rice, or pasta.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Ingredients

Scale

Shrimp and Vegetables

300g (10oz) shrimp, peeled and deveined
1 1/2 cups zucchini, chopped into cubes
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 tbsp tomato paste
1 tbsp chopped green olives
1/2 tsp chili powder

Herbs and Oil

1 tbsp parsley, thinly chopped
1 tbsp basil, thinly chopped
1 tbsp olive oil

Instructions

Sauté Tomatoes: Heat olive oil in a pan over medium-high heat. Add the halved cherry tomatoes and sauté for 2-3 minutes, stirring occasionally, until they soften.
Release Tomato Juice: Press the tomatoes gently with a spatula to release their juice, then stir in the tomato paste to create a rich base.
Cook Shrimp and Spices: Add the shrimp and chili powder to the pan. Cook for 2-3 minutes until shrimp start to turn pink.
Add Zucchini and Garlic: Stir in the chopped zucchini and minced garlic, cooking for another 3 minutes until the zucchini is tender.
Finish and Garnish: Turn off the heat, then stir in the chopped green olives. Sprinkle the thinly chopped basil and parsley on top for freshness.
Serve: Enjoy your shrimp and zucchini in tomato garlic sauce with a fresh salad and a side of bread, rice, or pasta.