This is a low-fat seafood salad. The zucchini is browned with water (instead of oil) and fat-free yogurt is used as salad dressing (instead of high-fat mayonnaise).



Pan Seared Shrimp & Browned Zucchini Salad (for Dukan Diet PV Cruise) | Dietplan-101

Yields: 1 serving



  • 1/3 cup + 1/3 cup water
  • 1 cup chopped yellow zucchini
  • 1/2 tsp olive oil
  • 10 shrimps (peeled, keep the ends)
  • pinch of salt
  • 3/4 cup arugula salad

For salad dressing:

  • 1/2 lemon (juiced)
  • 1 oz (30 g) fat-free Greek yogurt
  • 1 tsp mustard
  • 1 tsp warm water
  • 1/4 tsp salt
  • 1 sachet sweetener


  • Combine ingredients for salad dressing in a bowl and whisk until well mixed.
  • Pour 1/3 cup of water into a large non-stick skillet, then add in chopped zucchini.
  • Cook the zucchini with water over medium heat, until water has evaporated and zucchini lightly stick to the pan, stirring occasionally.
  • Add in more water (about 1/3 cup) and repeat the same until the zucchini is browned to your liking. Add the browned zucchini to the salad dressing.
  • Preheat olive oil in a non-stick skillet.
  • Lightly coat the shrimps with salt, then cook in single layer until turned pink.
  • Turn the shrimps and continue cooking until just cooked through.
  • Add the shrimps and arugula to the zucchini and toss to mix well.
  • Serve.