Lemon Yellow Squash with Shrimp

Name: Lemon Yellow Squash with Shrimp
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 teaspoon olive oil; 1 yellow squash, cut in half lengthwise and sliced into 1/2 inch thick half-moons; 1 spring onion or shallot, thinly sliced; Salt and black pepper to taste; 1/8 to 1/4 cup chicken broth; ½ Juice and zest of 1/2 lemon; 1/4 pound large to jumbo shrimp, peeled and deveined; 1/4 cup dry white wine; 1 teaspoon fresh parsley, chopped; 1 to 2 tablespoons butter, optional

Recipe GLPRc3a35084c3a259

Mediterranean

Main Course

22 min

353 cal

Servings: 1

Stovetop

A light and elegant Mediterranean-inspired single-serving seafood dish featuring tender yellow squash and succulent shrimp finished with bright lemon zest and fresh parsley. The shrimp are cooked until opaque and firm, reaching a safe internal temperature, while the squash becomes silky in a delicate white wine and broth reduction.

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Ingredients

1 teaspoon olive oil

1 yellow squash, cut in half lengthwise and sliced into 1/2 inch thick half-moons

1 spring onion or shallot, thinly sliced

Salt and black pepper to taste

1/8 to 1/4 cup chicken broth

½ Juice and zest of 1/2 lemon

1/4 pound large to jumbo shrimp, peeled and deveined

1/4 cup dry white wine

1 teaspoon fresh parsley, chopped

1 to 2 tablespoons butter, optional

Directions

Heat the olive oil in a skillet or sauté pan over medium-high heat. Add the sliced spring onion and sauté for about 1 minute until fragrant and slightly softened.
Add the yellow squash half-moons to the pan and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the squash begins to soften and develop light golden color on some edges.
Pour in the white wine and chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for another 3 minutes, allowing the squash to continue softening and the liquid to reduce slightly.
Add the peeled shrimp to the pan and stir to combine. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn opaque and pink throughout and feel firm to the touch. Shrimp cook very quickly, so watch carefully to avoid overcooking.
Remove from heat. Stir in the lemon juice and lemon zest. Taste and adjust seasoning with additional salt and pepper as needed.
If using butter, stir it into the warm pan until melted and fully incorporated, creating a silky sauce.
Transfer to a serving bowl or plate and garnish with fresh chopped parsley. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4.75

A single-serving shrimp dish that delivers on the 22-minute promise with honest, straightforward prep. Ingredients are universally available at Charlotte chains—shrimp and white wine are standard at Harris Teeter, Food Lion, and Kroger, and yellow squash and spring onions are year-round staples. Cost per serving runs roughly $6–$8 depending on shrimp size and quality, making it economical for a weeknight protein. The caveat is portion size: this is truly a one-person meal with no natural leftovers, so it doesn't stretch a family dinner or provide next-day lunch, and the recipe assumes you're cooking for yourself alone rather than scaling up.