Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Set aside.
Slice the zucchini into thin rounds or half-moons, aiming for even thickness for quick, uniform cooking. Set aside.
Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the bottom. When the oil shimmers and just begins to smoke, you're ready to cook.
Add the shrimp to the hot skillet in a single layer. Sear for about 2 minutes until they develop a pink color and slight char on the edges, then flip and cook for another 2 minutes. Remove the shrimp from the skillet and set aside.
Add the minced garlic to the same skillet, stirring constantly for about 30 seconds until fragrant and golden at the edges.
Toss in the sliced zucchini, season with a pinch of salt, and sauté for about 3-4 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite and edges are golden and caramelized.
Return the cooked shrimp to the skillet, tossing everything together gently. Cook for another minute to reheat and combine flavors.
Squeeze the fresh lemon juice over the skillet contents, add chopped herbs if using, and toss to coat everything evenly. Taste and adjust seasoning with salt and pepper as needed.
Remove from heat and let sit for a minute so flavors meld. Serve immediately, garnished with extra herbs or lemon wedges if desired.
