Lemon Herb Shrimp and Veggie Skillet

Lemon Herb Shrimp and Veggie Skillet..

🛒 Ingredients (Serves 3–4)

• 1 lb (450g) large shrimp, peeled & deveined

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup cherry tomatoes, halved

• ½ red onion, sliced

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt & black pepper to taste

• Zest of 1 lemon

• Juice of 1 lemon (about 2–3 tbsp)

• 2 tbsp fresh parsley, chopped

• Optional: pinch of red pepper flakes

👩‍🍳 Instructions

1. Season the Shrimp:
   Pat shrimp dry. Season with salt, pepper, paprika, and half of the Italian seasoning.

2. Cook the Shrimp:
   Heat 1 tbsp olive oil in a large skillet over medium-high heat.
   Add shrimp and cook 1–2 minutes per side until pink and opaque.
   Remove from skillet and set aside.

3. Sauté the Veggies:
   In the same skillet, add remaining olive oil.
   Add garlic and sauté for 30 seconds until fragrant.
   Toss in zucchini, bell peppers, onion, and tomatoes.
   Season with remaining Italian seasoning, salt, and pepper.
   Cook 5–7 minutes until tender-crisp.

4. Combine & Finish:
   Return shrimp to the skillet.
   Add lemon zest and lemon juice.
   Stir gently and cook for 1–2 minutes.
   Sprinkle with fresh parsley and optional red pepper flakes.

5. Serve:
   Serve hot on its own, over rice, quinoa, pasta, or with crusty bread.

❓ Q & A

Q: Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.

Q: How do I avoid rubbery shrimp?
Do not overcook. Shrimp cooks very quickly—remove as soon as they turn pink and opaque.

Q: Can I add other vegetables?
Absolutely! Try asparagus, broccoli, mushrooms, or snap peas.

Q: Is this recipe low-carb?
Yes, it’s naturally low-carb and keto-friendly if served without rice or pasta.

Q: How long does it keep?
Store in an airtight container in the fridge for up to 2 days.