There’s something so comforting about a skillet meal that comes together in minutes.

This easy shrimp and vegetables skillet is colorful, fresh, and bursting with flavor, making it a go-to dinner for busy weeknights.

With juicy shrimp, crisp vegetables, and a hint of lemon, it’s light yet satisfying.

Why You’ll Love This Recipe

This recipe is quick and ready in under 20 minutes.

It’s healthy, packed with lean protein and colorful vegetables.

The flavor is bold with garlic, paprika, oregano, and fresh lemon.

It’s versatile—you can serve it with rice, pasta, or enjoy it on its own.

What You’ll Need (Ingredient Highlights)

Shrimp provide a lean protein base that cooks quickly.

Bell peppers add sweetness and a vibrant pop of color.

Broccoli and zucchini bring freshness and texture.

Garlic and oregano give savory depth, while paprika adds warmth.

Fresh lemon juice brightens and balances the dish.

Pro Tips Before You Start

Pat shrimp dry before cooking so they sear properly.

Cut vegetables into similar sizes for even cooking.

Use a cast-iron skillet if possible for maximum flavor.

Don’t overcook shrimp—once pink, they’re done.

How to Make Easy Shrimp and Vegetables Skillet

Step 1 – Heat the oil

Warm olive oil in a large skillet over medium heat.

Step 2 – Sauté the vegetables

Add sliced bell peppers and broccoli florets.

Cook for 3–4 minutes until they begin to soften.

Step 3 – Add zucchini

Stir in zucchini slices and cook for another 2–3 minutes.

Step 4 – Add garlic

Toss in minced garlic and cook for about 30 seconds until fragrant.

Step 5 – Cook the shrimp

Season shrimp with salt, pepper, paprika, and oregano.

Add them to the skillet and cook for 3–4 minutes, stirring until pink and cooked through.

Step 6 – Finish with lemon juice

Drizzle fresh lemon juice over the shrimp and vegetables.

Toss everything together and remove from heat.

Step 7 – Garnish and serve

Top with chopped parsley if desired. Serve immediately.

What to Serve Them With

Serve over fluffy white rice, quinoa, or couscous for a balanced meal.

Pair with pasta tossed in olive oil and garlic.

Enjoy with warm crusty bread to soak up the juices.

Variations / Substitutions

Swap shrimp for chicken, salmon, or tofu.

Use asparagus, snap peas, or green beans instead of zucchini.

Add soy sauce or sesame oil for an Asian-inspired twist.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet over medium heat or in the microwave.

Avoid freezing, as shrimp and veggies may lose their texture.

FAQs

Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

Can I make this spicy?
Add red pepper flakes or a drizzle of hot sauce.

What vegetables work best in this recipe?
Broccoli, zucchini, bell peppers, asparagus, and snap peas are all great.

How do I keep shrimp tender and not rubbery?
Cook just until they turn pink and opaque—about 2–3 minutes per side.

Can I prepare this ahead of time?
You can chop the vegetables and season the shrimp ahead, but cook just before serving.

Is this dish gluten-free?
Yes, it’s naturally gluten-free as long as no soy sauce with wheat is added.

Final Thoughts

This shrimp and vegetables skillet is the perfect balance of quick, healthy, and delicious.

It’s fresh, colorful, and customizable, making it ideal for weeknight dinners or meal prep.

Once you try it, it will become a staple in your kitchen.