Lemony Shrimp Skillet with Zucchini and Smashed Potatoes
Bright, garlicky shrimp tossed with tender zucchini and sweet blistered tomatoes over a bed of quick stovetop potatoes. It feels springy and fresh while still using practical early-March produce.
Back to full listIngredients
- Wild 51/60 Key West Shrimp, 12 OZ 1 package, 12 oz $9.99
- Zucchini Squash 2 medium $1.99
- Grape Tomatoes, 1 PT 1/2 pint, about 1 cup $2.49
- Yellow Potato 2 medium, about 12 oz $1.49
- Green Onion 2 stalks, sliced $1.29
- Lemon 1 $0.99
- Organic Garlic, 3 CT 2 cloves, minced $2.89
- Pantry: olive oil 2 tbsp pantry
- Pantry: butter 1 tbsp pantry
- Pantry: paprika or red pepper flakes 1/4 tsp pantry
- Pantry: salt and black pepper to taste pantry
Instructions
- Prep the ingredients: halve or quarter 2 medium Yellow Potatoes ($1.49), slice 2 medium Zucchini Squash ($1.99), halve about 1 cup Grape Tomatoes from 1/2 pint ($2.49), slice 2 Green Onions ($1.29), mince 2 cloves Organic Garlic ($2.89), zest and juice 1 Lemon ($0.99), and pat dry 1 package Wild 51/60 Key West Shrimp, 12 oz ($9.99).
- Place the 2 medium Yellow Potatoes ($1.49) in a saucepan, cover with salted water, and bring to a boil. Simmer 10 to 12 minutes until tender. Drain, then return them to the pot with 1 tablespoon butter, half the lemon zest from the 1 Lemon ($0.99), a pinch of salt, and black pepper. Cover to keep warm.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced 2 medium Zucchini Squash ($1.99) and cook 3 to 4 minutes until browned in spots.
- Add the halved 1 cup Grape Tomatoes from 1/2 pint ($2.49) and the minced 2 cloves Organic Garlic ($2.89). Cook 1 to 2 minutes until the tomatoes begin to blister.
- Add the 12 oz Wild 51/60 Key West Shrimp ($9.99), 1 tablespoon olive oil, 1/4 teaspoon paprika or red pepper flakes, 1/2 teaspoon salt, and black pepper. Cook 2 to 3 minutes per side until the shrimp are pink and just cooked through.
- Turn off the heat and add the juice from 1 Lemon ($0.99) plus half the sliced 2 Green Onions ($1.29). Toss everything together.
- Serve the lemon potatoes in shallow bowls and spoon the shrimp, zucchini, and tomatoes over or alongside. Finish with the remaining sliced Green Onions ($1.29) and any extra lemon zest from the 1 Lemon ($0.99).
- Pour Sauvignon Blanc or Pinot Grigio if serving wine; both flatter the citrusy shrimp and delicate vegetables.
Cook time: 25 minutes
Estimated cost: $14-17
Health notes: About 430-530 calories per serving. Lean protein from shrimp, moderate carbs from potatoes, and plenty of vegetables. Add extra zucchini for more volume with minimal calories.
Drink pairing: Sauvignon Blanc or Pinot Grigio. Sauvignon Blanc highlights the lemony shrimp and green zucchini, while Pinot Grigio keeps the dish crisp, light, and easygoing.