Lemon Feta Shrimp and Zucchini Skillet

Ingredients

• 1 pound large shrimp, peeled and deveined (454 g)
• 2 medium zucchini, sliced into half-moons (400 g)
• 5 ounces baby spinach (142 g)
• 4 ounces feta, crumbled (113 g)
• 1 lemon (120 g)
• 2 tablespoons olive oil, divided (27 g)
• 3 cloves garlic, minced (9 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon smoked paprika (2 g)
• 1/4 teaspoon red pepper flakes (1 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 2 tablespoons water (30 g)

Instructions

1. Season shrimp. Pat shrimp dry and toss with salt, pepper, paprika, and oregano. Zest and juice the lemon; slice zucchini, mince garlic, crumble feta, and keep spinach nearby.
2. Sear shrimp. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add shrimp in one layer. Cook 90 seconds, turn, and cook 1 minute more, until opaque and curled. Move shrimp and juices to a plate.
3. Brown zucchini. Reduce heat to medium and add remaining oil. Spread zucchini across skillet and cook uncovered for 5 to 6 minutes, stirring occasionally, until golden at edges yet firm in the center.
4. Build sauce. Add garlic and red pepper flakes; stir 30 seconds, until fragrant. Add lemon juice and water, scraping browned bits with a wooden spoon. Simmer 1 minute, until liquid lightly coats the zucchini.
5. Wilt spinach. Add spinach in two batches, tossing each until wilted but still green. Stir in lemon zest and taste; add salt only if needed, because feta is salty.
6. Finish skillet. Return shrimp and juices, tossing 1 minute until warmed and coated. Turn off heat, scatter feta over top, and rest 2 minutes. Spoon immediately into four warm bowls with the lemony pan juices.

Notes

• Pull shrimp when opaque and curled; they finish warming after returning to the skillet. This keeps them tender.
• If zucchini releases excess liquid, cook uncovered one extra minute before spinach. The sauce should lightly coat vegetables, not pool in skillet.
• For a milder finish, add half the lemon juice first, then taste after feta. Lemon acidity varies, and feta is already sharp.

Nutrition Facts