Name: Garlic Butter Shrimp with Roasted Zucchini and Cherry Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: halal
Ingredients: 400g shrimp (peeled and deveined); 2 medium zucchettes (diced into 1-inch pieces); 200g tomate cerise (cherry tomatoes, halved); 1 medium oignon (finely chopped); 3 cloves garlic (minced); 2 tablespoons honey; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried herbs (optional)

Garlic Butter Shrimp with Roasted Zucchini and Cherry Tomatoes

A light and delicious halal-friendly dish featuring tender shrimp cooked in garlic butter, served alongside roasted zucchini and cherry tomatoes. This low-sugar meal is quick, easy, and perfect for beginners with minimal cooking experience.

30 min

Easy

2 servings

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Taste Profile

Sweet4/10

Salty4/10

Sour2/10

Umami6/10

Spicy1/10

🥄 Texture

Plump shrimp are tender with a slight snap when bitten, coated in a glossy, slightly sticky honey-garlic butter. Roasted zucchini is soft but still holds its shape, while cherry tomatoes are bursty and juicy, and the onions add a soft, silky background.

👃 Aroma

Warm garlic and melted butter dominate the aroma, with a subtle sweetness from honey and caramelized onion. Roasted tomatoes and optional dried herbs add a lightly earthy, savory note that complements the seafood scent of the shrimp.

🍷 Pairs Well With

A crisp, unoaked white wine such as Sauvignon Blanc or Pinot Grigio; alternatively a dry rosé or a light, citrusy beer (pilsner) or sparkling water with lemon.

🥗 Side Dishes

Crusty bread or garlic-toast to soak up the sauce, steamed rice or lemon-herb couscous, or a simple green salad with vinaigrette; roasted baby potatoes or creamy polenta are also good heartier options.

Ingredients(10 items)

1400g shrimp (peeled and deveined)

22 medium zucchettes (diced into 1-inch pieces)

3200g tomate cerise (cherry tomatoes, halved)

41 medium oignon (finely chopped)

53 cloves garlic (minced)

62 tablespoons honey

73 tablespoons olive oil

81 teaspoon salt

91/2 teaspoon black pepper

101/2 teaspoon dried herbs (optional)

Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, spread the diced zucchini and halved cherry tomatoes. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, then roast for 15 minutes until vegetables are tender.

While vegetables roast, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 2-3 minutes, stirring occasionally, until it becomes soft and translucent.

Add the minced garlic to the pan and stir for about 30 seconds until fragrant. Be careful not to burn the garlic.

Add the shrimp to the pan and cook for 3-4 minutes, stirring frequently, until the shrimp turns pink and opaque. Do not overcook.

Drizzle the honey over the shrimp and stir gently to coat. Cook for another 30 seconds to combine flavors.

Remove the roasted vegetables from the oven and add them to the pan with the shrimp. Gently toss everything together for 1 minute to combine all flavors.

Divide the shrimp and vegetable mixture between plates and serve immediately while hot.