Ingredients

The following ingredients have 1 Servings
  • 1 Tbsp Olive oil extra-virgin, divided
  • 1 medium Uncooked zucchini cut into 1/4-inch slices
  • 1 pound(s) Uncooked shrimp large-size, peeled and deveined
  • 1 cup(s) Grape tomatoes cut in half
  • 0.5 tsp Dried oregano
  • 0.5 tsp Table salt
  • 0.25 tsp Black pepper freshly ground, or to taste
  • 1.5 tsp Minced garlic
  • 0.25 cup(s) Water

Instruction

  • 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.