Zesty Lemon-Herb Shrimp Skillet with Summer Vegetables
This vibrant shrimp skillet features succulent shrimp, a medley of summer vegetables, and a bright lemon-herb sauce, making it a quick and healthy meal perfect for any weeknight.
Equipment
- Paper Towels
- Large Skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb large shrimp peeled and deveined
- 1 zucchini diced
- 1 yellow squash diced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 2 garlic minced
- 1/4 cup fresh basil chopped
- lemon Juice of 1
- Salt to taste
- Black pepper to taste
- red pepper flakes Pinch of (optional)
Instructions
Cooking Steps
- Pat the shrimp dry, season with salt and pepper. Dice zucchini, yellow squash, halve cherry tomatoes, slice red onion, and mince garlic.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add red onion and cook for 2-3 minutes, then add minced garlic and cook for 1 minute until fragrant. Stir in diced zucchini and yellow squash and cook for 3-5 minutes until tender-crisp.
- Push vegetables to one side, add seasoned shrimp to the empty side, and cook for 1-2 minutes per side until pink. Add halved cherry tomatoes.
- Remove from heat, stir in fresh basil and lemon juice, and add optional red pepper flakes. Toss gently and adjust seasoning if needed.
- Garnish with extra fresh basil and serve hot.
Notes
For extra flavor, marinate the shrimp in lemon juice and a pinch of red pepper flakes for 15 minutes before cooking.