- 1 tablespoon olive oil (extra-virgin, divided)
- 2 zucchinis (medium-small, cut 1/4" thick)
- 12 ounces shrimp (medium sized, peeled and deveined, cut tails off if desired)
- 1 cup cherry tomatoes (cut in half, I love Nature Sweet)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper (or to taste)
- 1/2 teaspoon salt
- 2 cloves garlic (minced)
- 1/4 cup water
PER SERVING *
|Calories150Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
K K. 6 Sep
Loved the flavor combo!
BMD 15 Aug
Delicious, simple and pretty! A nice summer recipe as we figure out ways to use the wealth of zucchini and tomatoes from the garden.
Jane Woytowich 6 Aug
Not bad but I had to add some Lowery’s for taste. I would probably also add sautéed onions next time, but I will make again!
Juanda Woodward 9 Jun
Very simple to make and tastier than I expected. I added Creole seasoning to boost the flavor of the shrimp and veggies.
Pau B. 19 Mar
I used regular tomatoes (2 for 2 servings) and added a tablespoon of almond flour to thicken the sauce. Soooo yummy!!!
Jennifer Beswick-Arthur 8 Mar
wonderful. used a roma tomatoe. steamed bokchoy seperate threw it in at the end. when it calls for water also threw jn diced mushrooms. served over glass noodles
Nita 21 Dec 2017
Great! Simple & quick. Use largest skillet browning zucchini. I thawed shrimp while cooking zucchini.
Brian 30 Nov 2017
Perfect my family enjoyed it in fact I'm making it again tonight
Marilyn Marilyn 20 Oct 2017
We used a dry white wine instead of water. It came out very tasty
Sherry 29 Sep 2017
I used dried tomatoes instead of cherry tomatoes it tasted great!!!
Elisabeth Kaestner 24 Aug 2017
Great! I had to add some flour as there was too much water. I also added pasta to the recipe
Julie Q. 1 Aug 2017
I made this and it was wonderful! Very flavorful. I did not use the water as I had the shrimp pre-cooked from Publix. I will make this again.
Tiffany Hock 23 Jul 2017
Put it over potatoes
Karen 10 Jul 2017
Deglazed with dry vermouth instead of water. Added a pinch of red pepper flakes and a bit of feta. Very good.
Tabitha 27 Jun 2017
Delicious! Didn't change a thing. Quick meal prep and easy cleanup!
Elizabeth C. 13 Jun 2017
This was quick and delicious. I did make two changes to the recipe because I had yellow squash from our garden in the freezer and used that instead of zucchini. Also, I used 1/4 cup of white wine (whatever you have open, but preferably dry) instead of water. Awesome!