Garlic Shrimp and Zucchini Salad

One of the (many) things I love about cooking this time of year is how fast it is. While cold-weather foods tend to require the patience of a generous bake or braise, most summer dishes prefer just a quick flash of heat or none at all. Is it by design or coincidence that these cooking methods keep us out of hot kitchens and give us more time to socialize?

This meal fits the summer cooking profile beautifully. The garlicky breaded shrimp crisp up in minutes under the broiler, while the zucchini salad is raw, or perhaps marinated if you choose to let it soften for a few hours in the fridge. Basil would also be a welcome addition to the zucchini salad, although I do particularly like the combination of parsley, lemon, and garlic with shrimp.

Crispy Garlic Shrimp

1 cup panko bread crumbs
2 cloves garlic, finely chopped
1 tsp. salt
1/4 cup olive oil
1 lb. shrimp, peeled

1. Preheat the broiler. Stir together the panko, garlic, and salt in a large bowl. Drizzle in the olive oil and stir to combine.
2. Toss the shrimp in the panko mixture, using your hands to gently press it into each shrimp. Move the shrimp to a baking sheet and top with any panko that didn’t stick to the shrimp.
3. Place the baking sheet under the broiler until the shrimp are cooked on one side, about 3-5 minutes depending on the size of the shrimp and heat of the broiler. Flip the shrimp and broil on the second side. Serve shrimp and any loose pieces of cooked panko over raw zucchini salad; recipe below.

Serves 4

Raw Zucchini Salad

1 lemon, juiced
1/4 cup good quality olive oil
A pinch each salt and pepper
6 cups shredded zucchini (from about 4 medium zucchini)
1/2 cup loosely packed parsley leaves, roughly chopped

Add the lemon juice to a large bowl. Slowly drizzle in the olive oil while whisking to combine. Stir in the salt and pepper. Add the zucchini and parsley leaves and toss to combine. Serve immediately or let marinate in the fridge for a few hours before serving.


Elizabeth’s Pairing Suggestion:
Garlicky shrimp with a summery green zucchini salad demands a pairing with a zesty, herbal, fresh white wine. I like in particular Santorini Assyrtiko, Moraitis as its lithe acidity is meant for seafood and goes well with garlic; green-fruited notes are perfect for olive oil, zucchini, lemons and fresh herbs.

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