Lemon Herb Shrimp and Vegetable Skillet
This bright skillet dinner combines tender garlic shrimp with colorful peppers, zucchini and blistered cherry tomatoes, all tossed with fresh lemon and basil. It is light, quick and made in a single pan. Serve it over rice, pasta or quinoa, or with crusty bread.
Preparation Steps
Pat the shrimp dry and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and garlic and cook for 1 to 2 minutes per side, just until the shrimp turn pink and opaque. Move them to a plate.
Add the remaining oil to the skillet. Cook the bell peppers and zucchini for 4 to 5 minutes, stirring now and then, until crisp-tender.
Add the cherry tomatoes and cook for 2 minutes more, until they start to soften and burst.
Return the shrimp and any juices to the pan. Stir in the lemon juice, lemon zest and dried basil and season with salt and pepper.
Cook for 1 to 2 minutes, until everything is hot and the shrimp are cooked through. Garnish with fresh herbs and serve right away.
Tips & Variations
- Take the shrimp out as soon as they turn pink; they finish cooking when you add them back, so they stay tender rather than rubbery.
- Add a pinch of red pepper flakes for heat, or swap the zucchini for asparagus or snap peas.
- Refrigerate leftovers for up to 2 days. Reheat gently in a skillet until steaming hot.
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