Easy Lemon Herb Shrimp and Veggie Skillet

This Lemon Herb Shrimp and Veggie Skillet is the perfect weeknight meal: bright, flavorful, and on the table in under 30 minutes. Juicy shrimp are seared with garlic, lemon, and herbs, then tossed with a colorful mix of fresh vegetables for a dish that’s as nourishing as it is delicious. It’s low-effort, high-reward cooking at its best—light, satisfying, and packed with vibrant flavor.

Why You’ll Love This Recipe

Zesty & Fresh – Lemon juice and zest brighten the dish beautifully.
Protein-Packed – Shrimp are lean, filling, and quick to cook.
Veggie-Loaded – A medley of vegetables adds color, texture, and nutrients.
One-Skillet Simplicity – Fewer dishes, more flavor, done in 25 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried Italian herbs (or a mix of thyme, basil, oregano)
• Salt and pepper, to taste
• Optional: chopped parsley for garnish

Instructions

1. Cook the Vegetables
Heat half the olive oil in a large skillet over medium heat. Add broccoli, bell pepper, zucchini, and a pinch of salt. Sauté for about 5–6 minutes, until vegetables are tender-crisp. Remove from the skillet and set aside.

2. Sauté the Shrimp
In the same skillet, add the remaining oil. Add shrimp, garlic, Italian herbs, salt, and pepper. Cook for 2–3 minutes per side, until the shrimp are pink and opaque.

3. Add Lemon & Combine
Return the vegetables to the skillet. Add lemon juice and zest. Toss everything together until heated through and coated with the lemony herb sauce.

4. Serve and Enjoy
Garnish with fresh parsley if desired. Serve warm on its own, over rice, or with a side of quinoa or cauliflower rice.

Nutritional Information (Per Serving)

Calories: 240
Protein: 25g
Fat: 9g
Carbohydrates: 12g
Fiber: 3g
Sugar: 4g

Tips for Success

• Don’t Overcook the Shrimp – They cook fast! Once pink, remove them from heat.
• Use Fresh Lemon – Bottled juice won’t give the same brightness.
• Change Up the Veggies – Try asparagus, mushrooms, or spinach based on what’s in season.
• Meal Prep Friendly – Store leftovers in the fridge for up to 3 days.

Why This Recipe Works

This skillet meal is full of flavor but light enough for everyday eating. The shrimp provide lean protein while the veggies add texture, color, and fiber. The lemon and herbs bring it all together in a vibrant, one-pan wonder that’s quick, wholesome, and deeply satisfying.

Lemon Herb Shrimp and Veggie Skillet is proof that healthy meals don’t need to be boring or bland. It’s packed with bright, fresh flavor, comes together in minutes, and leaves you feeling full and energized. Whether you’re eating light or just love good food fast, this dish is a win from skillet to table.