This simple Mediterranean-style sautéed shrimp and vegetables recipe comes together in just over 20 minutes! FULL RECIPE 👉 http://bit.ly/TMD-sauteed-shrimp-zucchini
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👉 GROUND CORIANDER: https://bit.ly/TMD-coriander
👉 GROUND CUMIN: https://bit.ly/TMD-cumin
👉 SWEET PAPRIKA: http://bit.ly/TMD-Sweet-Paprika
👉 GREEK OLIVE OIL: https://bit.ly/Private-Reserve-EVOO

INGREDIENTS:
🔹1 ½ tbsp dry oregano
🔹1 tsp ground cumin
🔹1 tsp ground coriander
🔹½ tsp sweet paprika
🔹1 lb large shrimp (prawns), peeled, and deveined
🔹Extra virgin olive oil (I used Private Reserve Greek EVOO)
🔹½ medium red onion, thinly sliced
🔹5 garlic cloves, minced and divided
🔹1 bell pepper, cored and sliced into sticks
🔹1 to 2 zucchini, halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash)
🔹1 cup cooked chickpeas (from canned chickpeas), drained
🔹1 ½ cups cherry tomatoes, halved
🔹Kosher salt and pepper
🔹1 large lemon, juice of
🔹Handful fresh basil leaves, torn or sliced into ribbons (you can use a different herb, depending on what’s available to you)

⏱️TIMESTAMPS⏱️
0:00​​ Intro
0:30 Prepping the shrimp
2:10 Cutting up the vegetables
4:23 Prepping the skillet
6:08 Adding the shrimp to the skillet
6:50 Finale ingredients
7:35 Taste test