Lemon Herb Shrimp and Veggie Skillet: A Quick and Healthy Delight:
Introduction:
Looking for a quick, nutritious, and flavorful meal that doesn’t skimp on taste? Lemon Herb Shrimp and Veggie Skillet is the perfect answer. This one-pan wonder is packed with succulent shrimp, vibrant veggies, and a zesty lemon herb sauce that ties everything together beautifully. Ready in under 30 minutes, it’s ideal for busy weeknights or when you’re craving a healthy and satisfying dinner.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced into half-moons
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Preparation Tips:
- Use Fresh Shrimp: Fresh shrimp ensures a tender and juicy texture, but frozen shrimp works well when properly thawed.
- Even Veggie Cuts: Slice vegetables uniformly to ensure even cooking.
- High-Heat Cooking: Cook on medium-high heat to achieve a light char and caramelization on the vegetables.
- Customize Veggies: Substitute or add broccoli, asparagus, or snap peas based on your preferences.
- Pairing Options: Serve over rice, quinoa, or with crusty bread to soak up the lemony sauce.
Instructions:
Step 1: Cook the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season shrimp with salt, pepper, and smoked paprika.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
Step 2: Sauté the Veggies
- Add the remaining tablespoon of olive oil to the same skillet.
- Add garlic and cook for 30 seconds until fragrant.
- Add zucchini, bell peppers, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
Step 3: Combine and Season
- Return the shrimp to the skillet with the vegetables.
- Add oregano, thyme, lemon juice, and lemon zest. Toss everything together and cook for 1-2 minutes to let the flavors meld.
Step 4: Garnish and Serve
- Remove from heat and garnish with fresh parsley or basil.
- Serve immediately on its own or with your favorite side.
Description:
This Lemon Herb Shrimp and Veggie Skillet is a harmony of fresh flavors and vibrant colors. The shrimp are tender and perfectly seasoned, while the vegetables provide a satisfying crunch. The lemon herb sauce adds a bright, zesty note that ties the dish together, making it both refreshing and comforting.
Nutritional Information (Per Serving):
- Calories: 240
- Protein: 25g
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 3g
- Sugars: 5g
- Sodium: 500mg
Note: Nutritional values may vary based on portion size and ingredient brands.
Recommendations:
- Make It Spicy: Add red pepper flakes or a dash of hot sauce for a kick.
- Keto-Friendly Option: Skip the cherry tomatoes to lower the carb count.
- Meal Prep-Friendly: Store in airtight containers for up to 3 days and reheat for quick meals.
- Add a Creamy Twist: Stir in a dollop of Greek yogurt or cream for a richer sauce.
- Complementary Drink: Pair with a crisp white wine like Sauvignon Blanc or a sparkling water infused with lemon.
Conclusion:
Lemon Herb Shrimp and Veggie Skillet is proof that healthy eating can be both delicious and effortless. Its fresh ingredients, quick preparation, and versatile serving options make it a go-to recipe for any night of the week. Try it today, and enjoy a flavorful meal that’s as nourishing as it is satisfying!