Introduction
Welcome to this delicious recipe for Lemon Herb Shrimp and Veggie Skillet. This dish is a perfect combination of fresh seafood, vibrant vegetables, and zesty flavors that come together in a single skillet meal. Whether you are looking for a quick weeknight dinner or a special weekend treat, this recipe is sure to satisfy your taste buds with its burst of flavors. Let’s dive into the ingredients and steps to create this mouthwatering dish.
Ingredients
For this Lemon Herb Shrimp and Veggie Skillet recipe, you will need the following ingredients:
1. 1 pound of large shrimp, peeled and deveined
2. 2 tablespoons of olive oil
3. 2 cloves of garlic, minced
4. 1 red bell pepper, sliced
5. 1 yellow bell pepper, sliced
6. 1 zucchini, sliced
7. 1 yellow squash, sliced
8. 1 teaspoon of dried oregano
9. 1 teaspoon of dried basil
10. Juice of 1 lemon
11. Salt and pepper to taste
Steps
1. In a large skillet, heat olive oil over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced red and yellow bell peppers to the skillet and cook until they start to soften.
4. Next, add the sliced zucchini and yellow squash to the skillet and cook until all the vegetables are tender.
5. Push the vegetables to the side of the skillet and add the shrimp. Cook the shrimp for 2-3 minutes per side until they are pink and cooked through.
6. Sprinkle dried oregano and basil over the shrimp and vegetables.
7. Squeeze the lemon juice over the skillet and season with salt and pepper to taste.
Variations
There are several ways to customize this Lemon Herb Shrimp and Veggie Skillet recipe to suit your preferences:
1. Add cherry tomatoes for an extra burst of freshness.
2. Substitute the shrimp with chicken or tofu for a different protein option.
3. Sprinkle some feta cheese on top before serving for a creamy twist.
4. Experiment with different herbs and spices to create your own flavor profile.
Tips
Here are some tips to help you perfect this Lemon Herb Shrimp and Veggie Skillet:
1. Make sure not to overcook the shrimp to prevent them from becoming tough and rubbery.
2. Feel free to add other vegetables of your choice to make this dish even more colorful and nutritious.
3. Serve the skillet with a side of quinoa, rice, or crusty bread to soak up the delicious lemon herb sauce.
4. Double the recipe if you are feeding a crowd or want to have leftovers for the next day.
Conclusion
In conclusion, Lemon Herb Shrimp and Veggie Skillet is a simple yet flavorful dish that is perfect for any occasion. With its combination of succulent shrimp, tender vegetables, and zesty lemon herb sauce, this recipe is sure to become a favorite in your household. Whether you are a seafood lover or just looking for a healthy meal option, this skillet dish ticks all the boxes. Try it out today and enjoy a delicious and satisfying meal that is quick and easy to make.
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking to ensure even cooking.
Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.
Q: Can I make this recipe ahead of time?
A: While this dish is best enjoyed fresh, you can prep the vegetables and shrimp ahead of time to streamline the cooking process.
Lemon Herb Shrimp and Veggie Skillet
A delicious combination of succulent shrimp, vibrant vegetables, and zesty lemon herb sauce cooked together in a skillet. This flavorful dish is perfect for a quick weeknight dinner or a special weekend treat.
Ingredients
-
1 pound large shrimp, peeled and deveined
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2 tablespoons olive oil
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2 cloves garlic, minced
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
-
1 zucchini, sliced
-
1 yellow squash, sliced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Juice of 1 lemon
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Salt and pepper to taste
Directions
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In a large skillet, heat olive oil over medium heat.
-
Add minced garlic and sauté for about 1 minute until fragrant.
-
Add the sliced red and yellow bell peppers to the skillet and cook until they start to soften.
-
Add the sliced zucchini and yellow squash to the skillet and cook until all the vegetables are tender.
-
Push the vegetables to the side of the skillet and add the shrimp. Cook the shrimp for 2-3 minutes per side until pink and cooked through.
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Sprinkle dried oregano and basil over the shrimp and vegetables.
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Squeeze the lemon juice over the skillet and season with salt and pepper to taste.
