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Italian shrimp and vegetables on a white square plate

Italian Shrimp and Vegetables

This Italian Shrimp and Vegetables Bowl combines seared zucchini and mushrooms topped with shrimp scampi, grape tomatoes, Parmesan, and fresh basil.

Course Main, Main Course
Cuisine Gluten Free, Italian
Keyword bowl, bowl, easy, fast, quick, seafood, shrimp, vegetables, weeknight, weeknight
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 215 kcal
Author Katie Moseman

Ingredients

  • 16 ounces Gorton's Seafood Simply Bake Shrimp Scampi
  • 8 ounces cherry tomatoes or grape tomatoes
  • extra virgin olive oil
  • 2 zucchini
  • 8 ounces white mushrooms
  • 1/2 ounce fresh basil
  • Parmesan cheese

Instructions

  1. Preheat oven according to Gorton's Seafood Simply Bake Shrimp Scampi package instuctions.  Once the shrimp are in the oven, proceed to prepare the vegetables while the shrimp scampi cooks.

  2. Sliced the cherry tomatoes in half lengthwise and set aside.  Begin preheating a grill pan over medium heat.

  3. Cut the zucchini into rounds about 1/2 inch thick.  Cut the mushrooms in half lengthwise.  Brush the zucchini and the mushrooms with olive oil.

  4. When the grill pan is hot, lay the zucchini slices in the pan.  Cook for 5 to 7 minutes on one side, then flip each piece over and cook the other side for about 5 minutes, until fork-tender but not floppy.  Repeat with the mushrooms.

  5. When the shrimp scampi is done, divide the zucchini and mushrooms between 4 plates.  Divide the shrimp scampi between the plates.  Garnish each plate with cherry tomato halves, basil leaves, and freshly grated Parmesan cheese, then serve immediately.

Nutrition Facts
Italian Shrimp and Vegetables
Amount Per Serving
Calories 215 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 285mg 95%
Sodium 898mg 37%
Potassium 660mg 19%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 26g 52%
Vitamin A 13.2%
Vitamin C 44.8%
Calcium 19.3%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.