A bright, fresh, and flavorful dish, this Lemon Herb Shrimp and Veggie Skillet comes together quickly and highlights vibrant vegetables with tender shrimp in a zesty citrus sauce. It’s perfect for busy weeknights yet impressive enough for entertaining.
Why You’ll Love This Recipe
This skillet meal is light, nutritious, and packed with color. The combination of shrimp, seasonal vegetables, and lemony herbs creates a refreshing dish that feels both wholesome and satisfying. It cooks in under 30 minutes, making it ideal for meal prep or quick lunches. Plus, it’s naturally gluten-free and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Heat the olive oil in a large skillet over medium heat. Add the shrimp and minced garlic, cooking for 2 to 3 minutes or until the shrimp turn pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced bell peppers, zucchini, and cherry tomatoes. Cook for 5 to 7 minutes, or until the vegetables are tender.
Return the shrimp to the skillet and add the lemon juice, lemon zest, dried basil, salt, and pepper. Stir to combine.
Allow the mixture to simmer for 2 to 3 minutes so the flavors meld.
Switch the seasoning to Italian herbs for a different flavor profile.
Replace shrimp with chicken breast slices for a non-seafood option, adjusting cook time as needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat for 3 to 4 minutes or in the microwave in short intervals to avoid overcooking the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just thaw and pat dry before cooking.
Can I substitute the vegetables?
Absolutely. Any quick-cooking vegetables work well.
Is this recipe good for meal prep?
Yes, it stores and reheats easily, making it meal-prep friendly.
Can I use fresh basil instead of dried?
Yes, add it at the end for the best flavor.
How do I keep the shrimp from overcooking?
Cook them only until they turn pink, then remove them from the pan as directed.
Can I make this dish spicy?
Add red pepper flakes or diced chili for heat.
What can I serve with this skillet?
It pairs well with rice, quinoa, couscous, or crusty bread.
Can I double the recipe?
Yes, just use a larger skillet to avoid overcrowding.
Does this work with lemon slices instead of juice?
Lemon slices add aroma, but lemon juice gives the best flavor distribution.
Is this dish dairy-free?
Yes, the recipe contains no dairy ingredients.
Conclusion
This Lemon Herb Shrimp and Veggie Skillet delivers bright flavors, wholesome ingredients, and effortless preparation. Whether you’re cooking for a weeknight dinner or preparing a fresh, vibrant meal ahead of time, this recipe offers a delicious and versatile option that fits perfectly into any routine.
A bright and healthy one-pan meal, this Lemon Herb Shrimp and Veggie Skillet combines tender shrimp with colorful vegetables in a zesty lemon herb sauce. Quick to make and naturally gluten-free, it’s perfect for busy weeknights or meal prep.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Skillet
Cuisine:Mediterranean
Diet:Gluten Free
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
Instructions
Heat olive oil in a large skillet over medium heat. Add shrimp and minced garlic, cooking for 2–3 minutes or until the shrimp turn pink. Remove shrimp and set aside.
In the same skillet, add bell peppers, zucchini, and cherry tomatoes. Cook for 5–7 minutes until vegetables are tender.
Return the shrimp to the skillet and add lemon juice, lemon zest, dried basil, salt, and pepper. Stir to combine.
Simmer the mixture for 2–3 minutes to allow the flavors to meld.
Serve hot, garnished with fresh herbs if desired.
Notes
Use fresh basil or parsley for added flavor and color.
Substitute or add vegetables like mushrooms or asparagus.
Red pepper flakes can add a touch of heat.
Don’t overcook the shrimp—remove as soon as they turn pink.
Pairs well with rice, couscous, quinoa, or crusty bread.
