Garlic shrimp with zucchini & rice
Shrimp is shellfish, a major allergen. Raw shrimp should be kept cold and cooked within a day or two.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Zheng Zhou, CC BY-SA 4.0. DetailsHere's how.
- 01
Cook the rice following the packet directions.
- 02
Pat the peeled shrimp dry. Slice the zucchini into half-moons and the garlic thinly.
- 03
Warm half the olive oil in a wide pan over medium-high heat. Cook the zucchini for 4 minutes until golden, then move it to a plate.
- 04
Add the remaining oil and the garlic for 30 seconds, then the shrimp. Cook for 2 to 3 minutes on each side until pink, curled and opaque throughout.
- 05
Return the zucchini to the pan, add the lemon juice and herbs, and serve over the rice.
Shrimp is shellfish, a major allergen. Raw shrimp should be kept cold and cooked within a day or two.
Clear information. Better decisions.
Food safety: Shrimp: cook until the flesh is pearly and opaque, which is 63°C / 145°F. FoodSafety.gov temperature guidance.
*Time: 25 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
