Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, waiting until it shimmers and smells fruity and inviting.
Add the minced garlic to the hot oil and cook for about 30 seconds, stirring constantly until fragrant and golden around the edges.
Place the shrimp in the skillet in an even layer. Cook for 2-3 minutes, stirring occasionally, until they turn pink, curl up, and release a savory aroma.
Remove the shrimp from the pan and set aside on a plate to keep warm. Add another tablespoon of olive oil if needed, then toss in the sliced zucchini.
Sauté the zucchini for about 3-4 minutes, stirring regularly, until they turn bright green with slightly charred edges and are tender but still have a slight bite.
Return the cooked shrimp to the skillet, tossing everything together gently for a minute to combine flavors and heat through.
Squeeze fresh lemon juice over the mixture, sprinkle with red pepper flakes, and season with salt and pepper to taste. Toss again to evenly distribute.
Cook for an additional minute until everything is heated through, the zucchini is slightly caramelized, and the shrimp are tender and juicy.
Transfer the dish to plates, garnishing with extra lemon wedges or herbs if desired. Serve immediately while hot and flavorful.
