introduction
This Lemon Herb Shrimp and Veggie Skillet is quick and bright. It uses shrimp, bell peppers, zucchini, and tomatoes. You cook shrimp first, then cook the vegetables, and mix them with lemon and herbs. If you like zucchini in new ways, try a related idea like the zucchini and ravioli skillet for another simple meal.
why make this recipe
- It cooks fast.
- It needs few ingredients.
- It tastes fresh and light.
- It works for weeknights or a simple dinner with friends.
how to make Lemon Herb Shrimp and Veggie Skillet
Make sure shrimp are peeled and deveined. Heat oil and cook shrimp with garlic until pink. Take shrimp out, cook peppers, zucchini, and tomatoes until tender. Add shrimp back, add lemon juice, zest, and dried basil. Stir and cook a few minutes more. For more fresh meal ideas, see a simple salad pairing like the Autumn Harvest Honeycrisp Apple and Feta Salad.
Ingredients :
- 1 lb large shrimp, peeled and deveined
- 2 tbsp 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 tsp dried basil
- Salt and pepper to taste
Directions :
Step 1: Heat olive oil in a skillet over medium heat. Add shrimp and garlic, cook until shrimp turn pink, about 2-3 minutes. Remove shrimp from pan and set aside. Step 2: In the same skillet, add sliced bell peppers, zucchini, and cherry tomatoes. Cook until vegetables are tender, about 5-7 minutes. Step 3: Return the cooked shrimp to the skillet with the veggies. Add lemon juice, lemon zest, dried basil, salt, and pepper. Stir well to combine. Step 4: Let the skillet simmer for another 2-3 minutes to allow the flavors to meld together. Step 5: Serve the Lemon Herb Shrimp and Veggie Skillet hot, garnished with fresh herbs if desired.
how to serve Lemon Herb Shrimp and Veggie Skillet
Serve hot from the skillet. Good with rice, pasta, or crusty bread. You can also put it over a bed of greens for a light meal.
how to store Lemon Herb Shrimp and Veggie Skillet
Cool to room temperature before storing. Put in an airtight container. Keep in the fridge up to 2 days. Reheat gently on the stovetop or in the microwave until warm.
tips to make Lemon Herb Shrimp and Veggie Skillet
- Do not overcook shrimp. They cook fast and become rubbery if overdone.
- Cut vegetables to similar sizes so they cook evenly.
- Add lemon at the end for a bright flavor.
- For side ideas, you can pair it with a crisp salad like the Autumn Harvest Honeycrisp Apple and Feta Salad.
variation (if any)
- Swap shrimp for chicken or tofu for a different protein.
- Use fresh herbs like parsley or basil instead of dried basil.
- Add a pinch of red pepper flakes for heat.
- Use different veggies like asparagus, green beans, or mushrooms.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking.
Q: Can I make this gluten free?
A: Yes. The recipe is naturally gluten free if you choose gluten-free sides.
Q: How long do leftovers last?
A: Up to 2 days in the fridge.
Q: Can I add cream or butter?
A: You can add a small pat of butter or a splash of cream for a richer sauce.
Conclusion
For another one-skillet shrimp and vegetable idea, see this recipe: One-Skillet Lemon Garlic Shrimp & Vegetables – Beautiful Eats …
Lemon Herb Shrimp and Veggie Skillet
Ingredients
Method
- Heat olive oil in a skillet over medium heat. Add shrimp and garlic, cook until shrimp turn pink, about 2-3 minutes. Remove shrimp from pan and set aside.
- In the same skillet, add sliced bell peppers, zucchini, and cherry tomatoes. Cook until vegetables are tender, about 5-7 minutes.
- Return the cooked shrimp to the skillet with the veggies. Add lemon juice, lemon zest, dried basil, salt, and pepper. Stir well to combine.
- Let the skillet simmer for another 2-3 minutes to allow the flavors to meld together.
- Serve the Lemon Herb Shrimp and Veggie Skillet hot, garnished with fresh herbs if desired.