Shrimp with Vegetables
A quick, colorful skillet dinner with juicy shrimp, tender zucchini and yellow squash, and fresh tomato, brightened with lemon and garlic. Ready in about 30 minutes, perfect for a weeknight.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Pat the 1 lb shrimp dry and season with 1/2 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.
Step 2
Add the shrimp in a single layer and cook until pink and opaque, 2-3 minutes per side. Transfer to a plate and set aside.
Step 3
Reduce heat to medium. Add the remaining 1 tbsp olive oil, then the 1 sliced zucchini and 1 sliced yellow squash. Cook, stirring occasionally, until tender and lightly browned, about 6-8 minutes.
Step 4
Add the 4 minced garlic cloves and 1 chopped tomato. Cook until the tomato softens and the garlic is fragrant, about 2 minutes.
Step 5
Return the shrimp to the skillet, add the remaining 1/2 tsp salt, and toss everything together for 1 minute until heated through.
Step 6
Squeeze the juice of 1 lemon over the top and serve hot, with extra lemon wedges if desired.
Tools you’ll need
- Large skillet
- Cutting board
- Chef's knife
- Measuring spoons
- Plate
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