Lemon Herb Shrimp and Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash & Carrot Skillet
This lemon herb shrimp and roasted vegetable skillet is a vibrant one-pan meal packed with bold flavor, nourishing ingredients, and colorful presentation. Juicy shrimp are quickly sautéed with fresh herbs and lemon, while a medley of Brussels sprouts, sweet potato, butternut squash, and carrots caramelize into tender, golden bites. The natural sweetness of roasted vegetables balances perfectly with the bright citrus and savory garlic notes from the shrimp. This dish works well as a wholesome weeknight dinner because it is simple to prepare yet feels hearty and satisfying. The mix of textures, from crisp edges on vegetables to tender shrimp, creates a balanced and enjoyable meal without complicated steps. With minimal cleanup and flexible ingredient options, it is ideal for busy schedules or meal prep. Serve it on its own for a lighter option or pair with rice, quinoa, or crusty bread for a more filling dinner.
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 50–55 minutes
Servings: 4
Ingredients
For the Caramelized Vegetables
1½ cups Brussels sprouts, halved
1 cup sweet potato, peeled and diced
1 cup butternut squash, cubed
1 cup carrots, sliced
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika or chili flakes (optional)
For the Lemon Herb Shrimp
450g (1 lb) raw shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1 tsp dried oregano or thyme
1 tbsp chopped fresh parsley
Salt and pepper to taste
Optional Garnish
Lemon wedges
Extra parsley or dill
Instructions
Heat a large skillet or pan over medium heat and add 2 tbsp olive oil.
Add Brussels sprouts, sweet potato, squash, and carrots to the pan.
Season with salt, pepper, and paprika. Cook for 15–20 minutes, stirring occasionally until tender and caramelized.
Remove vegetables from skillet and set aside.
Add remaining olive oil to the same pan and heat over medium-high.
Add garlic and sauté briefly until fragrant.
Add shrimp, lemon zest, oregano, salt, and pepper. Cook 2–3 minutes per side until pink and opaque.
Squeeze lemon juice over shrimp and stir gently.
Return caramelized vegetables to the skillet and toss everything together.
Garnish with parsley and serve warm with lemon wedges.
Tips
Cut vegetables into uniform sizes to ensure even cooking.
Use a wide skillet to avoid overcrowding and achieve caramelization.
Stir vegetables occasionally but allow some time untouched for browning.
Pat shrimp dry before cooking for better searing.
Avoid overcooking shrimp. Remove as soon as they turn pink.
Fresh lemon zest enhances flavor more than juice alone.
Add a small knob of butter at the end for extra richness if desired.
Pre-roast vegetables in the oven if you prefer deeper caramelization.
Taste and adjust seasoning after combining everything.
Finish with fresh herbs for brightness and color.
Variations
Replace shrimp with scallops or diced chicken breast.
Add cooked quinoa or brown rice for a hearty skillet meal.
Include red bell peppers or zucchini for extra vegetables.
Add chili paste or hot sauce for a spicy version.
Use lime instead of lemon for a different citrus profile.
Add feta or parmesan cheese for a savory finish.
Toss in baby spinach during the final minutes for added greens.
Use coconut oil and add ginger for an Asian-inspired twist.
Mix in roasted chickpeas for additional plant-based protein.
Serve over pasta for a comforting, complete dish.
Q&A
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
How do I prevent soggy vegetables?
Cook in batches or use a large skillet for proper browning.
Can I make this ahead?
Vegetables can be cooked in advance, but shrimp taste best freshly prepared.
What herbs work best?
Parsley, dill, thyme, or oregano all pair nicely with lemon.
Can I cook everything together?
Cook vegetables first since they take longer than shrimp.
Is this dish low-carb?
It is moderate in carbs due to root vegetables but can be adjusted by adding more greens.
How do I store leftovers?
Refrigerate in an airtight container for up to 2 days.
Can I make it dairy-free?
Yes, the base recipe is naturally dairy-free.
What sides go well with it?
Rice, quinoa, couscous, or crusty bread.
How do I reheat shrimp without overcooking?
Warm gently over low heat or in short microwave intervals.
Nutrition (Approx. per Serving)
Calories: 360–400
Protein: 28–32g
Carbohydrates: 28–30g
Fat: 14–16g
Fiber: 6–7g
Sugar: Natural from vegetables
Sodium: Moderate depending on seasoning
Conclusion
Lemon Herb Shrimp and Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash & Carrot Skillet is a vibrant, balanced meal that delivers both nutrition and flavor in one pan. The combination of bright citrus shrimp with tender caramelized vegetables creates a satisfying harmony of sweet, savory, and fresh notes. Its straightforward cooking process and adaptable ingredients make it an excellent choice for busy weeknights while still offering a wholesome, home-cooked feel. Whether served on its own or paired with grains or bread, this skillet meal provides comforting textures and bold flavors without requiring complicated techniques. With flexible variations and easy preparation, it is a dependable recipe that encourages creativity and makes healthy cooking feel approachable and enjoyable.