Tomato-Basil Shrimp and Zucchini

This summery tomato-basil shrimp and zucchini is a flavorful midweek meal that comes together quickly with just a few ingredients.

A celebration of summer flavors in one simple skillet of tomato-basil shrimp and zucchini.

Who doesn’t love a simple skillet dinner? This tomato-basil shrimp and zucchini recipe has become my go-to easy dinner, bringing together all my favorite summer flavors. Sweet cherry tomatoes, tons of fresh basil, and lots of lemon paired with tender zucchini and just enough crushed red pepper. It’s a light, flavorful, and easy meal made in heaven!

How to make this tomato-basil shrimp and zucchini

You only need a handful of ingredients to make this easy shrimp dinner.

What you need

• Onion and zucchini: You’ll need one onion and two small zucchini. You want to aim for about three cups of diced zucchini, so adjust accordingly depending on the size of your zucchini.
• Cherry tomatoes: I used a pound and a half of mixed cherry tomatoes. You could also make this with two cans of diced tomatoes instead. Alternatively, you could chop up fresh Roma or heirloom tomatoes.
• Shrimp: I marinate the shrimp in salt, pepper, lemon zest, and plenty of crushed red pepper.
• Basil: I used petite basil leaves from Gourmet Sweet Botanicals. I love the tender stems and the slightly more delicate flavor! But any basil leaves will work here.
• Lemon juice: I finish the dish with fresh lemon juice for the perfect amount of brightness to round out the flavors.

How to make it

• Step 1: Sauté the onion and zucchini until the zucchini begin to turn golden brown in spots.

• Step 2: Add the cherry tomatoes and simmer for 15 to 20 minutes until the skins begin to split. You can use a fork or a potato masher to break apart the tomatoes to create the sauce for the shrimp.

• Step 3: Add the shrimp and cook for 5 to 10 minutes until just cooked through. Finish with the fresh basil leaves and lemon juice.

From there, you’re ready to serve it up! You can serve this tomato-basil shrimp with thick slices of crusty bread, cooked pasta, or risotto. We served ours with air-fried potatoes and cauliflower, and it was delicious!

Tomato-Basil Shrimp and Zucchini

This summery tomato-basil shrimp and zucchini is a flavorful midweek meal that comes together quickly with just a few ingredients.

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 286kcal

Equipment

• Skillet

Ingredients

Shrimp:

• 2 pounds jumbo shrimp (peeled and deveined)
• 1½ teaspoons kosher salt
• 1 teaspoon crushed red pepper (more or less to taste)
• ½ teaspoon black pepper
• 1 teaspoon lemon zest
• 1 tablespoon extra virgin olive oil

Tomato-basil zucchini sauce:

• 1 tablespoon extra virgin olive oil
• 1 yellow onion (peeled and sliced into thin wedges)
• 2 zucchini (trimmed and small-diced)
• 1½ pounds cherry tomatoes
• 1 cup basil leaves (loosely packed; plus more for serving)
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

Marinate the shrimp:

• Place the shrimp in a large bowl with 1½ teaspoons kosher salt, 1 teaspoon crushed red pepper, ½ teaspoon black pepper, 1 teaspoon lemon zest, and 1 tablespoon extra virgin olive oil. Toss to coat. Transfer to the refrigerator for 20 to 30 minutes as you prepare the sauce.

Make the sauce:

• Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and zucchini and cook for 8 to 10 minutes, turning occasionally. Season with salt and pepper.

Simmer the sauce:

• Add the cherry tomatoes and cook over medium heat until the skins begin to split. Use a fork or potato masher to break open the tomatoes to create a sauce. Season with salt and pepper. Turn the heat to low and simmer for 20 minutes, breaking apart any tomatoes as needed. Taste and add salt and pepper.

Cook the shrimp:

• Add the shrimp to the skillet and cook for 5 to 10 minutes until almost opaque.
• Add the basil and lemon juice and toss to combine. Once the shrimp are pink and opaque, turn off the heat.

To serve:

• Transfer the shrimp to a serving platter and finish with more fresh basil leaves if you like. Enjoy!

Nutrition

Calories: 286kcal | Carbohydrates: 16g | Protein: 34g | Fat: 10g | Sodium: 2192mg | Fiber: 3g | Sugar: 8g | Vitamin C: 63mg

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