Lemon Shrimp with Fresh Vegetables

Brighten up your dinner table with this vibrant and healthy recipe for Lemon Shrimp with Fresh Vegetables! Succulent, citrus-infused shrimp are paired with a colorful medley of broccoli, red bell peppers, and zucchini, creating a dish that’s as visually stunning as it is delicious. A quick sauté in olive oil with fragrant garlic and a hint of red pepper flakes (optional for a spicy kick) brings out the natural flavors of the fresh ingredients. Finished with a splash of lemon juice, a sprinkle of parsley, and a touch of broth for added depth, this one-pan wonder is packed with protein and nutrients. Ready in just 30 minutes, it's perfect for a busy weeknight meal or an elegant weekend dinner. Serve it on its own or over fluffy rice, quinoa, or cauliflower rice for a complete, flavorful experience. Whether you're following a low-carb, keto, or gluten-free lifestyle, this recipe will surely delight your taste buds!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 1 whole lemon
• 3 cloves garlic (minced)
• 3 tbsp olive oil
• 2 cups broccoli florets
• 1 whole red bell pepper (sliced)
• 1 whole zucchini (sliced into half-moons)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp parsley (chopped, for garnish)
• 2 tbsp water or chicken broth

Directions

Step 1

Rinse the shrimp under cold water and pat dry with paper towels. Place them in a bowl and set aside.

Step 2

Zest the lemon, then cut it in half. Juice half the lemon into a small bowl and slice the other half into thin rounds. Set aside the zest, juice, and slices.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets, red bell pepper slices, and zucchini. Sprinkle with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to a plate and set aside.

Step 4

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the shrimp to the skillet and sprinkle with the lemon zest, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through.

Step 6

Return the cooked vegetables to the skillet with the shrimp. Pour in the lemon juice and water or chicken broth. Toss everything together and cook for another 1-2 minutes until heated through.

Step 7

Remove the skillet from heat and garnish with freshly chopped parsley and the reserved lemon slices.

Step 8

Serve the Lemon Shrimp with Fresh Vegetables warm, either on its own or over rice, quinoa, or cauliflower rice for a complete meal.

Nutrition Facts

Serving size	(1124.3g)

Amount per serving	% Daily Value*
Calories	981.2

Total Fat 44.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 885.8mg	0%
Sodium 2115.0mg	0%
Total Carbohydrate 33.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 14.6g
Protein 120.4g	0%

Vitamin D 0IU	0%
Calcium 332.9mg	0%
Iron 5.4mg	0%
Potassium 2116.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 47.2%

Carbs: 13.1%