Lemony Garlic Shrimp with Garden Steamed Vegetables
This light and flavorful dish features succulent shrimp cooked with garlic and lemon, served alongside a vibrant medley of crisp-tender steamed garden vegetables. It's a quick and healthy meal perfect for any weeknight.
Equipment
- Steamer basket
- Pot
- Large skillet
- Non-stick pan
Ingredients
Main Ingredients
- 1 lb raw shrimp peeled and deveined (fresh or frozen, thawed)
- 1 head broccoli cut into florets
- 2 medium carrots sliced diagonally or into matchsticks
- 1 large red bell pepper deseeded and sliced
- 1 cup green beans trimmed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 lemon for juice and optional wedges for serving
- Salt to taste
- Black pepper to taste
- Pinch red pepper flakes (optional)
- Fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Wash and chop all vegetables into similar-sized pieces for even cooking.
Steaming Vegetables
- Bring an inch of water to a boil in a pot with a steamer basket. First, steam harder vegetables like carrots and broccoli for 3-4 minutes. Then, add softer vegetables such as red bell pepper and green beans, steaming for another 3-5 minutes until all are crisp-tender.
Cooking Shrimp
- While vegetables steam, heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add shrimp to the pan in a single layer, season with salt, pepper, and red pepper flakes if desired. Cook 1-2 minutes per side until pink and opaque, avoiding overcooking.
Combine and Serve
- Gently add the steamed vegetables to the pan with the shrimp, tossing lightly to combine. Squeeze fresh lemon juice over the dish.
- Taste and adjust seasonings as needed. Garnish with fresh chopped parsley and serve immediately.
Notes
For extra flavor, you can marinate the shrimp in a little lemon juice and garlic for 10-15 minutes before cooking. Ensure the shrimp are fully thawed if using frozen to prevent a watery dish.