Quick Description:
This vibrant one-pan meal brings together tender shrimp, sautéed seasonal veggies, and an herby lemon-garlic finish. It’s low-carb, nutrient-rich, and on the table in under 30 minutes—perfect for busy weeknights or when you’re craving something light but deeply satisfying.
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Servings: 4
- WW SmartPoints: ~3–5 per serving (depending on oil quantity and optional add-ins)
Nutritional Info (Per Serving – Approximate):
- Calories: ~230
- Protein: 25g
- Fat: 11g
- Carbs: 8g
- Fiber: 2g
- Sugar: 4g
Ingredients List:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled & deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon (~2 tbsp)
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
For the Vegetables:
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 tbsp olive oil
For the Herb Mix:
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill or basil, chopped (optional)
- Zest of 1 lemon
- Salt & pepper, to taste
Instructions:
Step 1: Marinate the Shrimp
- In a bowl, whisk together olive oil, garlic, lemon juice, paprika, red pepper flakes, salt, and pepper.
- Toss shrimp in marinade. Let rest for 15–20 minutes while prepping veggies.
Step 2: Cook the Shrimp
- Heat a large skillet over medium-high heat.
- Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove and set aside.
Step 3: Sauté the Veggies
- In the same skillet, add 1 tbsp olive oil.
- Add zucchini, bell peppers, and cherry tomatoes. Cook 4–5 minutes until slightly softened.
- Stir in spinach and cook 1–2 more minutes until wilted.
Step 4: Bring It Together
- Return shrimp to the skillet.
- Sprinkle over herb mix (oregano, thyme, parsley, dill, lemon zest).
- Toss gently to combine and heat through for 1–2 minutes.
Step 5: Serve & Enjoy
- Plate warm and garnish with extra herbs or a lemon wedge. Serve alone or over your favorite grain or veggie base.
Why This Recipe Works:
- Bright & Fresh: Lemon and herbs lift the flavor while keeping it light.
- Low-Carb & High-Protein: Perfect for keto, WW, or lean eating goals.
- One Skillet Simplicity: Minimal cleanup and fast prep.
Flavor Tips & Customizations:
- Spicy Lovers: Add extra red chili flakes or a splash of hot sauce.
- Protein Swaps: Try tofu, chicken breast, or white fish.
- Add Creaminess: Stir in a dollop of Greek yogurt at the end.
- Bulk It Up: Serve over quinoa, brown rice, or cauliflower rice.
Serving Suggestions:
- Pair With: Steamed rice, couscous, or a crisp garden salad.
- Drink Match: Sparkling water with lemon or a crisp white wine.
Storage & Reheat Tips:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat to maintain texture. Avoid overcooking shrimp.
FAQs:
Q: Can I make this ahead for meal prep?
A: Yes—just store the shrimp and veggies separately for the best texture when reheating.
Q: Can I use frozen shrimp?
A: Definitely. Thaw fully and pat dry before marinating.
Final Thoughts:
This lemon herb shrimp skillet is quick, colorful, and packed with bright Mediterranean flavor. It’s a weeknight dinner hero and a health-conscious win—light enough for clean eating but indulgent enough to feel like a treat.
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