This elegant and scrumptious Creamy Shrimp and Zucchini Skillet is a restaurant-worthy dish, made in 30 minutes. Keto friendly.
You need to taste this Creamy Shrimp and Zucchini Skillet. It is outstanding! Simple, colorful, elegant, tasty, and there is almost no clean-up required. Serve it with pasta or over rice. In any case, you won’t be disappointed.
ABOUT THE SHRIMPS
I always recommend buying wild-caught shrimp. In this recipe, small shrimp work the best because they are roughly the same size as the zucchini pieces, which makes it so easy to serve. If you are using jumbo shrimp, you may want to cut them, or you can leave them as is.
THIS SHRIMP AND ZUCCHINI RECIPE IS KETO FRIENDLY
ABOUT THE ROASTED PEPPERS
You’ll need some roasted red peppers for this recipe. You can use store-bought, jarred roasted peppers, or roast the peppers yourself. Both options work well, so the choice is yours.
If you prefer to buy jarred roasted peppers, they are sold in all large grocery stores, usually located in the pickle aisle, or somewhere next to olives. You can also buy roasted peppers on Amazon.
HOW TO MAKE CREAMY SHRIMP AND ZUCCHINI SKILLET
1. Heat a large skillet over medium-high heat. Add the olive oil, 1 tablespoon of butter, the shrimp and Cajun seasoning. Cook for about 4-5 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
2. To the same skillet, add the remaining 1 tablespoon of butter, zucchini, and wine. Stir, and cook until wine evaporates, about 5-6 minutes.
3. Add the roasted peppers and garlic. Cook for about 3-4 minutes. Season with salt and pepper to taste.
4. Return the shrimp to the skillet. Add the heavy cream, Parmesan, and parsley. Stir everything well, and cook for another 3-4 minutes.
CREAMY SHRIMP AND ZUCCHINI SKILLET FAQ:
No wine? No, problem! Use veggie broth instead, or skip it altogether.
Heavy cream substitution? Sure! Heavy cream can be substituted with Half & Half or even full fat coconut milk.
No roasted peppers? Use some cherry tomatoes instead.
No Cajun seasoning? Use Old Bay Seasoning or your favorite seafood seasoning.
You'll love these easy shrimp dinners:
- Easy Shrimp and Vegetable Skillet
- Shrimp in Roasted Pepper Sauce
- Shrimp Scampi with Zucchini Noodles
- Shrimp Fettuccine Skillet
- Crispy Fried Shrimp
- Mexican Zucchini Boats
SHRIMP AND ZUCCHINI SKILLET VIDEO TUTORIAL
SHRIMP AND ZUCCHINI SKILLET
Ingredients
- 1 ½ lbs. small peeled, and deveined shrimp
- 1 tbsp. olive oil
- 2 tbsp. butter divided
- 1 tsp. Cajun seasoning
- 1 ½ lbs. zucchini cubed
- ½ cup white wine to deglaze the skillet
- 8 oz. roasted bell peppers chopped
- 3 garlic cloves minced
- ½ cup heavy cream or Half & Half
- ½ cup grated Parmesan
- 2 tbsp. chopped parsley
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil, 1 tablespoon of butter, the shrimp and Cajun seasoning. Cook for about 4-5 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
- To the same skillet, add the remaining 1 tablespoon of butter, zucchini, and wine. Stir, and cook until wine evaporates, about 5-6 minutes.
- Add the roasted peppers and garlic. Cook for about 3-4 minutes. Season with salt and pepper to taste.
- Return the shrimp to the skillet. Add the heavy cream, Parmesan, and parsley. Stir everything well, and cook for another 3-4 minutes.
Nutrition
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My husband and I finished this off, it is so good! I know it makes 4 servings but....we will workout tomorrow 🙂
Haha! Thanks for making me laugh, Ariel!
I love this recipe. I add others ingredients (I wrote it in you tube) and still so good. I enjoy it. Thanks
Thank you so much, Rosa! I am glad you enjoyed it!
This has to be one of the best recipes I’ve ever tried. And I’m 41 and cook all the time! I didn’t have roasted peppers so I just used plain red pepper. I also added shiritaki rice to thicken it up a bit and I try to avoid carbs. It was AMAZING. It was sort of like a risotto with the rice in there. One of my favorite recipes of all time. Thank you!
Thank you so much, Jennifer! It means a lot to me!
Tastes great! I did add some extra zucchini, about 6oz of a hotter pepper (so 14oz of peppers total), and about 1lb of kielbasa.
All around a really tasty and colorful dish. Thank you!
Thank you, Ben! Kielbasa definitely goes well here. Happy cooking!
Really loved it. Definitely will be making it again. How much per serving? 1 cup?
Hi Claudia! Thank you very much! The whole recipe makes 4 servings, so one serving is a quarter of the dish. You can try adding bay scallops too. Delicious!