Shrimp & Squash With Fresh Tomato Garnish

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"This is a very quick, easy, and healthy dish. Sometimes, I enjoy having a 'CARB FREE;' dinner; that still tastes amazing. This is one of these really easy dishes to prepare. And, it's cooked right in the oven; in just a few minutes."

Original recipe yields 4 servings


  • Serving Size: 1 (1433.9 g)
  • Calories 551.3
  • Total Fat - 19.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 142.8 mg
  • Sodium - 871.6 mg
  • Total Carbohydrate - 70.1 g
  • Dietary Fiber - 12.3 g
  • Sugars - 42.7 g
  • Protein - 27 g
  • Calcium - 346.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 59.5 mg
  • Thiamin - 0.5 mg

Step 1

Garlic Red Pepper Oil ... Add all the ingredients to a medium size bowl, and set to the side. Season to taste with salt and pepper. If there is any leftover oil; it is delicious brushed on a baguette and toasted; or, used in a vinaigrette. I usually use most of it.

Step 2

Balsamic Tomatoes ... Add the tomatoes and vinaigrette to a small bowl, and toss. The vinaigrette is already seasoned; so, you won't need to add any salt or pepper. Cover with plastic wrap; and, refrigerate until ready to use. Right before serving, add the basil to the mix. Remember, this is meant to be quick and easy; so, I use my favorite store brand - but; you can always make your own.

Step 3

Shrimp ... Remember, fresh is best! However, a good quality frozen shrimp will work just fine for this. But, if using frozen shrimp; make sure to thaw in the refrigerator, in a colander, over a bowl covered well. This way, they do not set it water as they thaw.

Step 4

Once thawed, let the shrimp set on the counter to take the chill off; and, pat dry with a paper towel. Line a sheet pan with parchment paper or foil for easy clean up, then add the shrimp, oil (just enough to lightly coat the shrimp), salt, and pepper; and toss until combined. Spread out the shrimp on the pan. It isn't necessary to use parchment paper or foil; but, it makes for easy clean up.

Step 5

Squash and Onions ... First, if you cut them too thin; they will just fall apart once cooked. I stick with 1/3" thick slices, which seems to work well. Then, line another sheet pan with parchment paper or foil; and add the planks of squash (zucchini and summer squash), and onions. Brush the top of both the squash and onions with the garlic red pepper oil.

Step 6

Cook ... I like to add the squash and onions first; as they take a couple minutes longer than the shrimp. However, neither takes very long; so, keep an eye on them. The vegetables should take about 7-10 minutes in a 450 degree oven, middle shelf. The vegetables should be tender; but not falling apart. And, the shrimp; should only take 5 minutes - again, keep an eye on them. Once they begin to curl and turn pink; they are done.

Step 7

Finish ... Plate the squash and onions on a serving platter; and top with the shrimp. Finish with the chilled balsamic tomatoes. The dressing from the tomatoes is perfect over the warm grilled vegetables and shrimp.

Step 8

ENJOY! ... It's a very simple 'carb' free dinner with tons of flavor. Now, you could always add mushrooms or other vegetables if you want. But, I keep this simple. And, for those who absolutely need those carbs ... you could always add some polenta, orzo; or, some crusty bread on the side.

Tips & Variations

No special items needed.