Lemon Herb Shrimp & Veggie Skillet
A bright, zesty, one-pan meal that’s fast, healthy, and bursting with fresh flavor!
This Lemon Herb Shrimp & Veggie Skillet is a light yet satisfying dish made with juicy shrimp, colorful vegetables, and a vibrant lemon-garlic herb sauce. It’s perfect for busy weeknights, meal prep, or a clean-eating lunch. Everything cooks in one pan in under 30 minutes!
Cooking Time Overview
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: ~25–28 minutes
Serving Size: 3–4 servings
Ingredients
For the Shrimp
500 g (1 lb) large shrimp, peeled & deveined
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp black pepper
½ tsp salt
Zest of 1 lemon
For the Veggies (Mix & Match)
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced
½ red onion, sliced
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
Lemon Herb Sauce
Juice of 1 large lemon
3 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano (or Italian seasoning)
½ tsp red chili flakes (optional)
2 tbsp fresh parsley or cilantro, chopped
Step-by-Step Cooking Instructions
Step 1: Season the Shrimp
In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, pepper, and lemon zest. Set aside.
Step 2: Sauté the Veggies
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add onion, broccoli, bell peppers, and zucchini.
Cook for 5–6 minutes, stirring occasionally until tender-crisp.
Remove veggies from skillet and set aside.
Step 3: Cook the Shrimp
In the same skillet, add a bit more oil if needed.
Add shrimp in a single layer and cook:
2 minutes per side until pink and opaque.
Step 4: Make the Lemon Herb Sauce
Lower heat to medium. Add:
Garlic
Lemon juice
Oregano
Chili flakes
Stir for 30–40 seconds until fragrant.
Step 5: Combine Everything
Return veggies to the skillet. Toss everything together for 1–2 minutes until coated in sauce.
Step 6: Garnish & Serve
Sprinkle fresh parsley or cilantro and serve hot!
Serving Ideas
Over steamed rice or quinoa
With garlic bread
In wraps or tacos
Over cauliflower rice for low-carb
Nutrition Highlights (Approx. per serving)
Calories: ~290
Protein: ~35g
Carbs: ~12g
Fat: ~10g
High in Vitamin C, Omega-3, and antioxidants
Recipe Q & A
Q1: Can I use frozen shrimp?
Yes! Thaw completely, pat dry, then season as normal to avoid excess moisture.
Q2: What vegetables work best?
Broccoli, zucchini, bell peppers, green beans, carrots, asparagus, and mushrooms all work great.
Q3: Can I make this dairy-free?
Yes! Simply replace butter with extra olive oil.
Q4: Is this recipe good for meal prep?
Absolutely. Store in airtight containers for up to 3 days in the fridge.
Q5: How do I avoid overcooking shrimp?
Cook just until pink and opaque—2 minutes per side max. Overcooked shrimp become rubbery.
Q6: Can I make it spicy?
Yes! Add more chili flakes, cayenne pepper, or hot sauce.
Final Tip
For extra restaurant flavor, finish the dish with a drizzle of olive oil and an extra squeeze of fresh lemon just before serving.