Healthy Recipe, Creamy Lemon Shrimp and Zucchini 

You can’t beat the convenience of frozen, peeled, and deveined shrimp as a lean protein source. Loaded with heart-healthy omega-3s, vitamins, and minerals, they take infinite preparations and flavor combos. This low-carb one-skillet dish, lightly adapted from “Hungry Happens Mediterranean” by Stella Drivas, is a keeper. The shrimp are quickly sauteed, then combined with colorful veggies in a creamy sauce. To keep the carbs low, serve it atop a bed of cauliflower rice. Serves 4. – Susan Puckett

Ingredients

• 1 ½ pounds peeled and deveined large or jumbo shrimp
• 1 teaspoon acceptable sea salt
• 1 teaspoon paprika
• 3 tablespoons olive oil
• 3 medium zucchini (about 1 ½ pounds), cubed
• 1 medium red bell pepper, diced
• ½ cup white wine or vegetable broth
• 1 tablespoon minced garlic (about 3 cloves)
• Freshly ground black pepper
• ½ cup heavy cream
• Grated zest and juice of 1 lemon, plus 1 lemon cut in wedges for serving
• 1 teaspoon Dijon mustard
• ½ cup grated Parmesan cheese, plus more for serving 
• ¼ cup coarsely chopped basil, plus extra leaves for garnish
• Cauliflower rice, or grain of choice

Instructions

1. Pat the shrimp dry with paper towels. Place in a medium bowl and toss with ½ teaspoon of the salt and the paprika. 
2. Preheat a wide skillet over medium-high heat until hot. Swirl in 2 tablespoons of the oil. Add the shrimp, spreading them out evenly over the bottom of the pan, and cook, undisturbed, for about a minute, until they are pink. 
3. Flip them over and cook on the other side for about another minute, just until pink all over, taking care not to overcook. Transfer to a plate. 
4. Add the remaining tablespoon of oil to the pan, then add the zucchini and bell pepper and sauté the vegetables over medium-high heat just until they begin to soften, about 3 minutes. Add the wine and continue cooking until most of the liquid has evaporated, 3 to 5 minutes longer.  
5. Reduce the heat to medium-low. Stir in the garlic and season with black pepper to taste. Add the cream, lemon zest and juice, mustard, and Parmesan. Return the shrimp to the pan and season with the remaining ½ teaspoon of salt. Simmer for an additional 3 to 4 minutes to allow the flavors to meld. Stir in the chopped basil. Taste and adjust seasoning as needed.
6. Ladle the mixture over cauliflower rice or your favorite grain. Garnish with basil leaves and serve with lemon wedges.

Susan Puckett is an Atlanta-based food writer and cookbook author.

Are you interested in changing your life for the better? Join our 21-Day Strength and Longevity program to rediscover everything you’re still capable of! Learn more here: 21-Day Longevity and Strength Program.