Sautéed Shrimp and Zucchini (with AIP swap!)
Sort of an entree salad, sort of not…but all delicious! I initially set out to just make some zucchini; I had two giant, beautiful zucchini that a friend gave me just waiting to be cooked. I thought they’d be great with some tomatoes, and then my husband chimed in with a hearty “oooh what about shrimp?!” And there you go… a dinner idea was born!
I tossed in some arugula because it’s a personal goal to have some type of leafy green at each meal. It was that or spinach, and I chose the arugula because I thought the peppery flavor it provides would be great alongside the saute. I chose correctly! So about 25 minutes later…here’s what I had!
AIP Tip***if you haven’t reintroduced tomatoes, sub asparagus with a bit of lemon.
•2 zucchini, quartered
•15-20 jumbo shrimp, peeled
•1 cup heirloom tomatoes, halved
•4 tbsp olive oil, divided
•1 1/4 tsp sea salt, divided
•1 tsp garlic powder
•1/2 tsp onion powder
•4 garlic cloves, minced
•2 handfuls arugula
TOMATO FREE VERSION
•1/2 small bunch of asparagus, cut into quarters
•1/2 - 1 tbsp lemon juice (to your preference)
Toss the zucchini with two tablespoons of olive oil and 1/4 tsp sea salt
Transfer to a non-stick skillet (ceramic preferred). Warm to low and sauté until just tender. Remove zucchini from the pan and set aside.
Add the minced garlic to the pan and cook for a couple of minutes until fragrant.
Toss the shrimp with remaining oil and seasonings and add to the pan. Sauté until they begin to turn pink.
Add the tomatoes and cook until tender.
TOMATO FREE VERSION: add the asparagus and lemon when you add the shrimp, remaining oil and seasonings. Skip the tomatoes!
Add the zucchini and cook for just a couple of minutes.
Place the arugula in a large serving bowl. Use a slotted spoon to scoop the shrimp, zucchini and tomatoes/ asparagus from the pan and add to the arugula. Toss just before serving.