Garlic Butter Shrimp with Veggies
This Garlic Butter Shrimp with Veggies is a quick, colorful one-skillet dinner packed with juicy shrimp, crisp-tender vegetables, lemon, garlic, butter, and herbs. Ready in about 20 minutes, it is a fresh and satisfying weeknight meal that pairs beautifully with rice, pasta, quinoa, or greens.
Equipment
- Large Skillet
- Cutting Board
- Chef's knife
- Measuring spoons
- Tongs or spatula
- mixing bowl
Ingredients
Shrimp
- 1 1/2 pounds jumbo raw shrimp peeled, deveined, and patted dry
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste if needed
Vegetables
- 1 medium zucchini sliced into half-moons
- 8 ounces baby bella mushrooms quartered
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1/3 red onion thinly sliced
Garlic Butter Sauce and Seasoning
- 4 cloves garlic minced
- 1 lemon juice only
- 3 tablespoons butter divided
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried thyme divided
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Instructions
- Sear the shrimp: Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon butter. Once the butter melts, add the shrimp, smoked paprika, half of the dried thyme, and salt. Cook the shrimp in a single layer for 1 to 2 minutes per side, until pink and just cooked through. Remove the shrimp from the skillet and set aside.
- Sauté the vegetables: Add the remaining 2 tablespoons butter to the same skillet. Add the mushrooms, yellow bell pepper, orange bell pepper, and red onion. Season with the remaining dried thyme, oregano, and black pepper. Sauté until the vegetables soften and begin to brown.
- Add zucchini and garlic: Stir in the zucchini and cook for 3 to 5 minutes, until crisp-tender. Make a small well in the center of the skillet, add the minced garlic, and sauté for about 15 seconds, stirring constantly so it does not burn.
- Finish the skillet: Return the cooked shrimp to the skillet with the vegetables. Pour in the lemon juice and sprinkle with chopped parsley. Toss everything together until the garlic butter sauce evenly coats the shrimp and vegetables.
- Serve: Remove from heat and serve immediately over rice, pasta, quinoa, creamy polenta, or a bed of greens.
Notes
Pat the shrimp dry before cooking to help them sear instead of steam. Avoid overcrowding the skillet; cook the shrimp in a single layer for the best texture.
Shrimp cook quickly, so remove them from the pan as soon as they turn pink and opaque. Overcooking can make them firm and rubbery.
For a spicy version, add 1/4 teaspoon red pepper flakes while sautéing the vegetables. For a saucier finish without alcohol, add a splash of broth or an extra tablespoon of butter at the end.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, broth, or olive oil to revive the sauce.