Garlic Butter Shrimp with Veggies
Garlic Butter Shrimp with Veggies is a fast, flavorful one-pan dinner made with juicy shrimp, colorful vegetables, smoky paprika, fresh garlic, butter, and bright lemon. Ready in under 20 minutes, this easy skillet meal is perfect for busy weeknights, meal prep, or a light low-carb dinner.
Equipment
- Large Skillet
- Cutting Board
- Chef's knife
- mixing bowl
- Tongs or spatula
- Measuring spoons
Ingredients
Shrimp
- 1 1/2 pounds jumbo raw shrimp peeled and deveined
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon dried thyme for seasoning the shrimp
Vegetables
- 1 medium zucchini sliced into half-moons
- 8 ounces baby bella mushrooms halved or quartered
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1/3 red onion thinly sliced
Garlic Butter Sauce
- 4 cloves garlic minced
- 1 lemon juiced
- 3 tablespoons butter divided; use ghee or non-dairy butter if preferred
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme for the vegetables
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Pat the shrimp very dry with paper towels. In a mixing bowl, toss the shrimp with smoked paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt.
- Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon butter. Once the butter melts and foams, add the shrimp in a single layer.
- Sear the shrimp for 1 to 2 minutes per side, just until pink and cooked through. Transfer the shrimp to a plate and keep warm.
- Add the remaining 2 tablespoons butter to the same skillet. Once melted, add the mushrooms, yellow bell pepper, orange bell pepper, and red onion.
- Season the vegetables with the remaining 1/2 teaspoon dried thyme, dried oregano, black pepper, and a little extra salt to taste. Sauté for 4 to 6 minutes, stirring often, until the vegetables begin to soften and the mushrooms release their moisture.
- Stir in the zucchini and cook for 3 to 5 minutes, until tender but still slightly crisp. Keep the heat at medium so the vegetables soften without burning.
- Push the vegetables to the side of the skillet and add the minced garlic to the center. Sauté for 10 to 15 seconds, just until fragrant, being careful not to brown the garlic.
- Return the shrimp to the skillet. Add the lemon juice and chopped parsley, then toss gently until the shrimp and vegetables are coated in the lemon garlic butter sauce.
- Taste and adjust salt, pepper, or lemon juice as needed. Remove from heat and serve immediately over rice, quinoa, pasta, cauliflower rice, or greens.
Notes
Dry the shrimp thoroughly before cooking to help them sear instead of steam. For the best texture, cook shrimp in a single layer and work in batches if your skillet is crowded.
If the garlic starts to brown too quickly, remove the skillet from the heat and add lemon juice right away to soften the flavor.
For extra heat, add a pinch of red pepper flakes or a small drizzle of chili oil. For more greens, stir in spinach at the end until just wilted.
To stretch the meal, serve with cooked pasta, rice, quinoa, or cauliflower rice. For a dairy-free version, use ghee or a non-dairy butter substitute.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Cooked shrimp and vegetables may be frozen for up to 1 month, though the vegetables may soften after thawing.