Lemon Shrimp with Fresh Vegetables
Brighten up your dinner table with this vibrant and healthy recipe for Lemon Shrimp with Fresh Vegetables! Succulent, citrus-infused shrimp are paired with a colorful medley of broccoli, red bell peppers, and zucchini, creating a dish that’s as visually stunning as it is delicious. A quick sauté in olive oil with fragrant garlic and a hint of red pepper flakes (optional for a spicy kick) brings out the natural flavors of the fresh ingredients. Finished with a splash of lemon juice, a sprinkle of parsley, and a touch of broth for added depth, this one-pan wonder is packed with protein and nutrients. Ready in just 30 minutes, it's perfect for a busy weeknight meal or an elegant weekend dinner. Serve it on its own or over fluffy rice, quinoa, or cauliflower rice for a complete, flavorful experience. Whether you're following a low-carb, keto, or gluten-free lifestyle, this recipe will surely delight your taste buds!
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 whole lemon
- 3 cloves garlic (minced)
- 3 tbsp olive oil
- 2 cups broccoli florets
- 1 whole red bell pepper (sliced)
- 1 whole zucchini (sliced into half-moons)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp parsley (chopped, for garnish)
- 2 tbsp water or chicken broth
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Place them in a bowl and set aside.
Zest the lemon, then cut it in half. Juice half the lemon into a small bowl and slice the other half into thin rounds. Set aside the zest, juice, and slices.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets, red bell pepper slices, and zucchini. Sprinkle with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to a plate and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and sprinkle with the lemon zest, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through.
Return the cooked vegetables to the skillet with the shrimp. Pour in the lemon juice and water or chicken broth. Toss everything together and cook for another 1-2 minutes until heated through.
Remove the skillet from heat and garnish with freshly chopped parsley and the reserved lemon slices.
Serve the Lemon Shrimp with Fresh Vegetables warm, either on its own or over rice, quinoa, or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 606 mg | 13% | |
*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.
