Description
A quick, vibrant, and healthy one-pan meal packed with juicy shrimp, tender vegetables, and bright lemony flavors. Perfect for a weeknight dinner or a light, protein-rich lunch.
Introduction
This Lemon Herb Shrimp and Veggie Skillet is a delicious balance of protein and fresh vegetables. The shrimp cook quickly and stay tender, while bell peppers, zucchini, and cherry tomatoes add color, sweetness, and crunch. A touch of garlic, lemon juice, and dried herbs makes every bite flavorful and satisfying. Ready in just 30 minutes, it’s a fuss-free meal that’s both nutritious and visually appealing.
Why You’ll Love This Recipe
Quick and easy, ready in 30 minutes
One-pan cleanup for minimal dishes
Fresh, vibrant, and healthy
Customizable with your favorite veggies or herbs
Perfect for meal prep or an impressive dinner
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes
1 lemon, juiced and zested
1 teaspoon dried basil
Salt and pepper, to taste
Fresh herbs for garnish (optional)
Instructions
Step 1 Saute Shrimp
Heat olive oil in a large skillet over medium heat. Add shrimp and minced garlic. Cook for 2–3 minutes, until shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 2 Cook Veggies
In the same skillet, add the sliced red and yellow bell peppers, zucchini, and cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until vegetables are tender but still slightly crisp.
Step 3 Combine
Return the cooked shrimp to the skillet with the vegetables. Add lemon juice, lemon zest, dried basil, salt, and pepper. Stir well to combine and coat everything evenly with the lemony garlic flavor.
Step 4 Simmer
Let the skillet simmer for 2–3 minutes to allow the flavors to meld together.
Step 5 Serve
Serve the Lemon Herb Shrimp and Veggie Skillet hot, garnished with fresh herbs if desired. Pair with rice, quinoa, or enjoy on its own for a light, low-carb meal.
Variations
Spicy Kick: Add red pepper flakes or a pinch of cayenne.
Herbal Twist: Swap dried basil for thyme, oregano, or parsley.
Vegetable Swap: Use asparagus, green beans, or broccoli instead of zucchini.
Creamy Version: Stir in a tablespoon of cream or coconut milk at the end for richness.
Tips for the Best Results
Use fresh shrimp for the best flavor and texture.
Do not overcook shrimp; they cook very quickly and become rubbery if left too long.
Cut vegetables uniformly so they cook evenly.
Taste and adjust seasoning before serving.
Storage Tips
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in a skillet over medium-low heat to prevent overcooking the shrimp.
Serving Suggestions
Serve over steamed rice, quinoa, or pasta for a complete meal.
Pair with a crisp green salad or warm crusty bread.
Add a wedge of lemon on the side for extra brightness.
FAQs
Can I use frozen shrimp?
Yes, thaw completely before cooking to avoid excess water in the skillet.
Can I make this dish ahead?
Cook the vegetables ahead, then add shrimp and lemon just before serving for best texture.
Is it gluten-free?
Yes, naturally gluten-free if served with rice or vegetables.
Conclusion
The Lemon Herb Shrimp and Veggie Skillet is a fast, flavorful, and healthy meal that’s perfect for busy nights. With tender shrimp, crisp vegetables, and bright lemony flavors, it’s a dish you’ll want to make again and again.