Here is another recipe that includes shrimp and zucchinis. It is also perfect for summer as it’s very light and quick. I got this from the Weight Watchers site. I paired it with an Italian mixed greens salad.
Shrimp with Zucchini and Tomatoes
Serves 4
Ingredients
1 tbsp. extra virgin olive oil, divided
1 medium uncooked zucchini, cut into 1/4 inch slices
1 pound large uncooked shrimp, peeled and devained
1 cup grape tomatoes, halved
1/2 tsp. dried oregano
salt and pepper, to taste
1 tbsp. minced garlic
1 tsp. grated lemon zest
sprinkling of lemon juice
1/4 cup 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. Sprinkle with the Yields about 1 1/4 cups per serving.
This recipe looks so delicious and healthy. And lot of meals are full of calories and fat. I have been trying to lose about 40 pounds so I think this is the perfect meal to incorporate into my daily diet. I plan in advance my diet meals and exercise routine and keep track of the number of calories I’m consuming. It helpes me to stay on track with my required number of calories to lose weight.