If there’s one thing we’ve learned in the kitchen, it’s that recipes can often be used as a jumping-off point rather than a set of strict rules. Tastes in food are incredibly personal, and if you have the confidence and skills to take things in directions that suit you, you’re often happiest with the results.
Sometimes a quick glance at a recipe photo or title makes you think, "Yes! I'm filing that one away to make this week." But then a closer read surprises you—oh, it’s not how I thought it was going to be, or how I would make it. And if you're using an online recipe, you have the added ability to read the comments section where people have detailed their opinions, mishaps, and creative alterations. While some comments are purely amusing ("I changed every ingredient in this lasagna recipe and now it’s a soup!"), there are often useful tips that can help you gain the confidence to tweak a recipe on the first try.
Case in point: a summery-looking recipe by Melissa Clark for Roasted Zucchini and Shrimp with Za’atar Yogurt.in the New York Times which we were surprised to discover is a sheet pan recipe. Cooking this way is great for a low-mess, easy dinner, and this recipe got lots of 5-star reviews as a result, but it’s not great for controlling the cooking of delicate ingredients (which is what a lot of the comments mentioned). Others commented that the recipe was bland, while some countered that high-quality za'atar was key to making this dish delicious.
Honestly, fresh, high-quality spices are such a difference-maker. We just added New York Shuk's Za'atar to our store lineup and can attest to it being delicious here. This Middle Eastern spice blend is an absolute game-changer—earthy, tangy, and wonderfully aromatic. What makes New York Shuk’s Za'atar so special? It’s all about the quality and freshness of the ingredients. They blend it in small batches, using sumac that’s vibrant and lemony, sesame seeds that add a nutty crunch, and wild thyme that’s full of flavour. The result is a Za'atar that’s bursting with character, ready to elevate your cooking.
In any case, we skipped the sheet pan and made the recipe we'd expected it to be: pan-frying in batches to get an ideal texture, adding sliced red onions, fresh corn, fruity Aleppo pepper and extra garlic. We made the recipe our own and we couldn't be happier.
Sautéed Shrimp & Zucchini with Za'atar
1 lb shelled large shrimp
1/2 tsp Diamond Crystal Kosher salt, plus more to taste
1/4 tsp baking soda
1/2 cup plain whole-milk yogurt
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 small garlic clove, finely grated
1lb zucchini or summer squash (about 3 small), halved and sliced on the bias into ½-inch-thick half-moons
1/2 med red onion, sliced
2 tbsp chopped garlic
1 ear of corn, kernels cut off
1/4 cup extra-virgin olive oil, divided
2 1/2 tsp New York Shuk za’atar
2 tsp Aleppo pepper
1 tbsp chopped mint or parsley
- Pat shrimp dry with a paper towel. Toss shrimp with 1/2 tsp salt and baking soda and set aside to dry brine (on the counter for 10-15 min or in the fridge for up to an hour ahead).
- Combine yoghurt with lemon juice, zest and grated garlic. Thin with a little water to get a drizzle-able consistency, and season with salt to taste. Set aside.
- Toss shrimp with 1 tbsp olive oil, and heat a large frying pan on medium-high heat. Working in batches if need be (you don’t want a crowded pan) add shrimp and sauté for 1 min, turning as needed, until just cooked. Remove from pan and set aside.
- Add 1 tbsp oil and red onions to pan. Season with salt and sauté for 3 min or until softened and lightly browned. Scrape onto a plate and set aside.
- Add another tbsp of oil, turn heat to high and add zucchini. Season with salt and sauté for 3 min or until zucchini is tender-crisp and lightly browned. Remove from pan.
- Turn heat to med-low, add remaining oil and garlic to pan and cook for 30 sec. Add corn and sauté for 1-2 min to soften. Return zucchini, onion and shrimp to pan. Sprinkle with za’atar and aleppo and toss to combine. Taste and adjust seasoning as needed. Scrape onto a serving dish, drizzle with yoghurt sauce and sprinkle with mint.
Serves 4
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