Lemon Garlic Shrimp Vegetables
Elevate your weeknight dinner routine with this vibrant Lemon Garlic Shrimp Vegetables recipe, a colorful medley of tender shrimp, crisp zucchini, sweet red bell peppers, and bright asparagus coated in a zesty lemon and garlic sauce. Ready in just 30 minutes, this one-pan dish combines simplicity with bold, fresh flavors, making it a go-to for busy evenings or when you’re craving something light yet satisfying. The fresh lemon juice and zest add a citrusy brightness, while a touch of red pepper flakes lends optional heat for spice lovers. Served warm and garnished with fragrant parsley, it pairs beautifully with rice, quinoa, or crusty bread for a complete meal that’s as healthy as it is delicious. Perfect for seafood enthusiasts and packed with protein and vibrant veggies, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 zucchini (medium, sliced into half-moons)
- 1 red bell pepper (sliced into strips)
- 1 bunch asparagus spears (trimmed and cut into 2-inch pieces)
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Rinse and pat the shrimp dry with paper towels. Season them lightly with a pinch of salt and black pepper. Set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.
Add the shrimp to the pan and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the zucchini, red bell pepper, and asparagus. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet with the vegetables.
Add the lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Toss everything gently to coat evenly in the sauce.
Cook for another 2 minutes to allow the flavors to meld together.
Remove from heat and garnish with fresh parsley before serving.
Serve warm with your choice of rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 22.4 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
