Shrimp and Zucchini Stir Fry

27 Mar

When I have a chance, I like to cook shrimp for myself. Shrimp was on sale today and I had some zucchini in the fridge that needed to be used. This dish is simple and quick. The lemon juice and zest made it very refreshing.

  • juice and a zest of a lemon
  • 1/2 tsp salt
  • fresh ground pepper
  • 2 to 3  small zucchini cut into sticks (julienne)
  • 2 gloves of garlic pressed
  • 1/2 shallot minced
  • 1/2 pound fresh peeled and divined shrimp

Coat a  skillet or wok with 1 tbs of olive or grape seed oil. Add the garlic and shallots. Heat over medium high heat until the garlic and shallot start to sizzle; add the zucchini. Cook about 2-3 minutes before adding the shrimp. After the shrimp start to turn pink season with salt and pepper and  lemon zest. Drain any cooking juices from the skillet before transferring to individual plates.





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