30-Minute Lemon-Basil Shrimp Summer Skillet

Instructions

1. 1Pat the shrimp dry with paper towels. Season with 1/2 teaspoon of the salt, the black pepper, and half of the lemon zest. Set aside.
2. 2Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Transfer to a plate.
4. 4Add the remaining 1 tablespoon olive oil to the same skillet. Add the zucchini and corn and cook, stirring occasionally, for 4 minutes until the zucchini begins to soften and take on color.
5. 5Stir in the cherry tomatoes and garlic. Cook 2 to 3 minutes until the tomatoes blister and start to release their juices.
6. 6Return the shrimp to the skillet along with the lemon juice, remaining lemon zest, basil, remaining 1/4 teaspoon salt, and red pepper flakes if using. Toss for 1 minute to heat through and coat everything in the pan juices.
7. 7Remove from heat, taste, and adjust seasoning. Garnish with extra basil and serve right away.

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