Spicy Garlic Shrimp and Summer Squash Skillet

lemon + garlic-infused oil, shrimp, yellow squash, sugar snap peas

1767 Past Meals

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 371 | Category: Gluten-Free, Keto, Low-Calorie, Low-Carb, Paleo, Pescatarian | Allergens: Contains Shellfish (Shrimp) | Excellent Source of: Iron, Protein, Vitamin C | Good Source of: Calcium, Fiber


  • - Chef's Knife
  • - Large Skillet
  • - Measuring Spoons
  • - Vegetable Peeler

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Crushed Red Pepper
  • - Lemon
  • - Minced Garlic
  • - Shrimp
  • - Sliced Red Onion
  • - Sugar Snap Peas
  • - Sliced Yellow Squash

Wine Pairings by @grapefriend

A high acid, citrusy Albariño is always amazing with fish.

Beer Pairings

The sweet, citrus notes of a Belgian-style Saison make it the ideal choice to pair with the spicy lemon shrimp.

TK Table Talk:

What is your line between art and “not art”?

What To Do:

1. Shrimp may arrive slightly frozen. Thaw as needed.

Spicy Garlic Shrimp and Summer Squash Skillet - Step 1

2. Peel Lemon: With a vegetable peeler or paring knife, cut large strips of zest from lemon. Cut peeled lemon into wedges.

Spicy Garlic Shrimp and Summer Squash Skillet - Step 2

3. Infuse Oil: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add lemon peel, crushed red pepper and garlic. Cook 1 minute or until lemon peel is translucent.

Spicy Garlic Shrimp and Summer Squash Skillet - Step 3

4. Cook Vegetables: Add squash, sugar snap peas and red onion to oil. Sprinkle with ½ teaspoon each salt and pepper. Sauté 5 minutes or until vegetables begin to brown.

Spicy Garlic Shrimp and Summer Squash Skillet - Step 4

5. Cook Shrimp: Add shrimp to vegetables. Sauté 3 minutes or until shrimp are pink. Season with salt and pepper to taste.

To Serve: Serve right from the skillet! Divide mixture evenly between 2 plates or bowls. Remove the lemon peel, if desired. Serve with lemon wedges.

Pro Tip:

When peeling the lemon, avoid removing the bitter white pith if possible.
Spice it Up!: Add more of the crushed red pepper if you like more heat.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.