Diet & Healthy
Low-Calorie Shrimp Zucchini Lemon Stir-Fry
Prep
15 min
Cook
10 min
Servings
2
Level
Easy
This shrimp zucchini lemon stir-fry is the perfect choice for when you're dieting but still want to eat something delicious and filling. The savory flavor of shrimp blends fresh with crunchy zucchini and a craveable lemon aroma, all without the guilt. It's perfect as a light dinner menu that's still high in protein and low in carbs.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams Fresh shrimp, peeled with tails left on
- 2 Zucchini, cut into half-moons
- 3 cloves Garlic, finely minced
- 1/2 Onion, thinly sliced
- 1/2 Red bell pepper, cut into strips
- 1 tbsp Olive oil
- 2 tbsp Lemon juice
- 1/2 tsp Grated lemon zest
- 1/2 tsp Low-sodium chicken bouillon powder
- 1/4 tsp Salt
- 1/4 tsp Ground black pepper
- 1 tbsp Chopped parsley for garnish
- 3 tbsp Water
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👩🍳 Instructions
- 1 Wash the shrimp thoroughly and drain. Add a little salt and lemon juice, then let sit for 10 minutes to remove the fishy smell and let the seasoning soak in.
- 2 Heat the olive oil in a non-stick pan over medium heat. Sauté the garlic and onion until fragrant and softened.
- 3 Add the shrimp and stir quickly until evenly pink, about 2-3 minutes.
- 4 Add the bell pepper and zucchini, and mix well. Stir-fry briefly until the zucchini starts to soften but is still crisp — don't cook too long or it will turn mushy.
- 5 Pour in the water, bouillon powder, salt, and black pepper. Stir well and cook for about 2 minutes until the seasoning is absorbed and the liquid has reduced slightly.
- 6 Turn off the heat, then add the lemon juice and grated lemon zest. Stir briefly so the aroma comes through without turning bitter.
- 7 Transfer to a serving plate and sprinkle with chopped parsley. Serve warm.
💡 Tips
• Don't stir-fry the zucchini too long so it stays crisp and doesn't get watery.
• Use medium-to-large shrimp so they taste juicier and don't overcook too quickly.
• For an extra-fresh kick, add a few sliced bird's eye chilies while sautéing the garlic and onion.
• Store any leftover grated lemon zest in the freezer — it can be used again for other dishes.
📊 Nutrition Facts / serving
195
Calories (kcal)
24 g
Protein
7 g
Fat
9 g
Carbs
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