Recipe description
July 26, 2026
Shrimp with garlic and zucchini
A quick, flavorful shrimp dish supporting gut-friendly fiber.
Easy Recipe
Protein Rich
Quick Meal
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: shellfish, tree_nut, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Provides gut-friendly fiber from zucchini and plant-based ingredients.
- Contains garlic's prebiotic compounds that may support gut microbiota.
- Balanced with lean shrimp protein and olive oil for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
300
gram
Garlic
4
clove
Zucchini
2
piece
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Lemon juice
1
teaspoon
Instructions
1
Peel and finely chop the garlic cloves.
2
Wash and slice the zucchini into half-moons, about 1/4 inch thick.
3
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
4
Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
5
Add the zucchini slices and cook for 3-4 minutes until slightly softened.
6
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
7
Drizzle with lemon juice, stir gently, and serve immediately.
More Recipes For Your Gut
Nutrition
300 kcal
Calories
30 g
Protein
8 g
Carbohydrates
2 g
Fiber
3 g
Sugar
16 g
Fat
2 g
Saturated fat
1.3 g
Salt
FAQ
Is this dish gluten-free?
Yes. As written, it uses gluten-free ingredients; check store-bought seasonings or additives if you're unsure.
What allergens are present?
Shrimp is the main allergen; the dish contains no dairy or gluten by default.
How do I know when the shrimp are cooked?
They turn pink and opaque; about 2–3 minutes per side.
Can I substitute zucchini with other vegetables?
Yes. Bell peppers, mushrooms, asparagus, or broccoli work; adjust cooking time accordingly.
How long does it take to cook?
About 15–20 minutes total.
How many servings does this make?
2 servings.
How should I store leftovers?
Refrigerate in an airtight container within 2 hours; best within 1–2 days. Reheat gently.
Can I freeze leftovers?
Freezing is fine for raw or cooked shrimp, but texture may change when reheated. For best results, freeze before cooking or enjoy fresh.
What should I serve it with?
Pairs well with whole grains or legumes; add a side salad or steamed greens if you like.
Is there a plant-based version?
Yes: replace the shrimp with firm tofu or tempeh and omit the shrimp.
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