This is a colorful one pan dish made with zucchini, corn, tomatoes and wild-caught shrimp, simmered in a light garlic and herb sauce. It’s simple and delicious, packed with flavor and ready in 25 minutes.
At this point in the summer there is an abundance of zucchini and yellow squash looking for a place on your menu. This Shrimp and Summer Vegetables is a terrific place to use them. It’s really light, it’s really quick, and it’s really easy to cook a big batch of it, making it an ideal dish for summer gatherings.
In this recipe the vegetables are sautéed quickly. Then shrimp are added and simmered in a brothy sauce with lots of garlic and thyme. I use a habanero chile, which can be very hot, but not if you remove the seeds. It has beautiful floral notes that you can’t replicate with other peppers.
Simple Ingredients and Substitutions
Shrimp – I buy frozen shrimp from US Wellness Meats. They’re wild-caught and sustainably harvested. The best part is they’re already cleaned. Just defrost and cook. I keep the tail on because it looks pretty and adds extra flavor to the dish. To get the healthiest shrimp, always choose shrimp caught from nearby wild populations in the United States rather than shrimp caught overseas.
Zucchini or Yellow Squash – look for small ones, they are sweeter with more flavor and less water.
Fresh Corn – get the freshest corn you can find and cut it off the cob. If you’re strictly paleo you can leave out the corn or replace it with diced carrots.
Tomatoes – so fragrant and succulent this time of year, any variety will work.
Scallions – we cook the white and light green parts and sprinkle the dark green parts on at the end.
Garlic – has a unique, pungent flavor that is so good. In this dish we use 6 large cloves. Don’t worry it’s very mellow tasting when cooked, yum!
Habanero Chile – It has a nice floral flavor. The fiery heat, is concentrated in the inner white pith or rib of the chile pepper and the seeds. Use gloves to remove those parts. Jalapeno peppers can be substituted.
Fresh Thyme – use a full 2 tablespoons of the leaves. It has an earthy, minty, slightly lemony flavor. Fresh oregano would also be good. Dried herbs aren’t as good.
Bay Leaves, fresh or dried – When this herb is infused into the broth it has a floral almost pine flavor.
White Wine – adds a more complex flavor. Most of the alcohol is cooked off. You can substitute additional stock and white wine or apple cider vinegar.
Grass Fed Butter is swirled in at the end. It mixes with the broth to make a bright, full flavored sauce. If you’re dairy free use a full flavored olive oil.
Lemon Juice – freshly squeezed.
Olive Oil – for sautéing the vegetables, use extra virgin.
How to Serve Easy Shrimp and Summer Vegetables
Serve this dish in shallow bowls so everyone gets plenty of the tasty sauce.
I find this flavorful dish perfect as is. It would also be nice with some crusty bread on the side, if that’s part of your diet.
Shrimp and Summer Vegetables stays well in the refrigerator and tastes great the next day. Enjoy!
The flavors in this recipe are perfectly balanced. It’s tasty, nutritious, high in protein, has lots of minerals, packed with vegetables, light and satisfying.
It’s one of those dishes I’ll make all summer, and it works for lunch or dinner.
If you like this recipe try these other delicious shrimp dishes:
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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A simple one pan dish made with zucchini, corn, tomatoes and wild-caught shrimp, simmered in a light garlic and herb sauce.
- 2 bunches scallions (5 ounces total)
- 2 tablespoons olive oil
- 6 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons)
- 2 fresh or dried bay leaves
- 1 1/2 cups fresh corn kernels
- 3 3/4 cups summer squash, chopped into 1/4-inch pieces (3–4 medium)
- 1 pound raw large shrimp (16–20 shrimp) peeled and deveined, tail-on (defrosted if frozen)
- ½ cup Fish Stock or Clam Juice or chicken stock
- 1/2 small fresh habanero chile, ribs and seeds removed, minced (about 1 teaspoon)
- 1 1/4 cups chopped tomato (1 medium tomato),
- ½ cup dry white wine*
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons grass fed unsalted butter or fruity olive oil
- Thinly slice scallions, dividing the white and light green parts from the dark green parts. Set dark green parts aside.
- Heat oil in a Dutch oven or large saute pan over medium-high. Add white and light green scallion parts, garlic, and bay leaves; cook, stirring occasionally, until scallions just soften, about 2 minutes.
- Add corn and squash; cook, stirring constantly, 1 minute.
- Add shrimp, fish stock, wine, and habanero; cook, stirring constantly, until shrimp just start to turn opaque but are not cooked through, about 1 -2 minutes.
- Add tomato, parsley, thyme, lemon juice, salt, and black pepper. Cook, stirring constantly, until shrimp are just cooked through, about 1 minute.
- Add butter; cook, stirring vigorously until butter melts and makes a creamy sauce, about 1 minute. Taste to adjust salt.
- Remove from heat. Stir in dark green scallion parts. Serve immediately in shallow bowls.
If you don’t use wine, substitute 3 tablespoons broth and 1 tablespoon white wine vinegar or apple cider vinegar.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Gluten Free