Shrimp with Zucchini and Tomatoes

Shrimp with Zucchini and Tomatoes
Shrimp with Zucchini and Tomatoes

PREP TIME

8

minutes

TOTAL TIME

18

minutes

SERVINGS

4

1 1/4 cup

PREP TIME

8

minutes

TOTAL TIME

18

minutes

SERVINGS

4

servings

Ingredients

  • 1 1

    1 Tbsp olive oil, extra-virgin, divided

  • 1 1 1/4-inch

    medium uncooked zucchini, cut into 1/4-inch slices

  • 1 1

    1 pound(s) uncooked shrimp, large-size, peeled and deveined

  • 1 1

    1 cup(s) grape tomatoes, cut in half

  • 1/2 1/2

    1/2 tsp dried oregano

  • 1/2 1/2

    1/2 tsp table salt

  • 1/4 1/4 to

    tsp black pepper, freshly ground, or to taste

  • 1 1/2 1 1/2

    1/2 tsp minced garlic

  • 1/4 1/4

    1/4 cup(s) water

  • 1 1

    1 Tbsp olive oil, extra-virgin, divided

  • 1 1 1/4-inch

    medium uncooked zucchini, cut into 1/4-inch slices

  • 1 1

    1 pound(s) uncooked shrimp, large-size, peeled and deveined

  • 1 1

    1 cup(s) grape tomatoes, cut in half

  • 1/2 1/2

    1/2 tsp dried oregano

  • 1/2 1/2

    1/2 tsp table salt

  • 1/4 1/4 to

    tsp black pepper, freshly ground, or to taste

  • 1 1/2 1 1/2

    1/2 tsp minced garlic

  • 1/4 1/4

    1/4 cup(s) water

  • 1 1

    1 Tbsp olive oil, extra-virgin, divided

  • 1 1 1/4-inch

    medium uncooked zucchini, cut into 1/4-inch slices

  • 1 1

    1 pound(s) uncooked shrimp, large-size, peeled and deveined

  • 1 1

    1 cup(s) grape tomatoes, cut in half

  • 1/2 1/2

    1/2 tsp dried oregano

  • 1/2 1/2

    1/2 tsp table salt

  • 1/4 1/4 to

    tsp black pepper, freshly ground, or to taste

  • 1 1/2 1 1/2

    1/2 tsp minced garlic

  • 1/4 1/4

    1/4 cup(s) water

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon. Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving. 1 Weight Watcher point per serving

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