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Simple Garlic Butter Shrimp with Vegetables

Simple Garlic Butter Shrimp with Vegetables in 20 Minutes

This Simple Garlic Butter Shrimp with Vegetables is a quick and delightful dish ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1.1 lb shrimp, peeled and deveined Use medium-sized shrimp for even cooking; if using larger shrimp, increase cooking time.
For the Sauté
  • 3 tbsp unsalted butter Can be substituted with ghee for a dairy-free option.
  • 1 tsp olive oil Can replace with any neutral oil.
  • 2 tbsp garlic, freshly minced Adjust to taste; can use garlic powder as a substitute.
For Seasoning
  • 1 tsp ground cumin Substitute with taco seasoning for an alternative spice profile.
  • 1 tsp red pepper flakes Adjust according to spice preference or omit entirely for a milder dish.
  • 1/2 tsp smoked paprika Regular paprika can be used in its place.
For the Vegetables
  • 1 medium zucchini, sliced into 1/4-inch half-moons Yellow squash can be a suitable alternative.
  • 1.5 cups bell peppers, cut into 1-inch pieces Any color of bell pepper works or mix with other vegetables like carrots or broccoli.
For the Finish
  • 1 tbsp fresh lemon juice Lime juice can be a good substitute.
  • 1/2 tsp lemon zest Optional but recommended for added brightness.
  • salt Use kosher or sea salt for best results.
  • 1/2 tsp freshly ground black pepper Adjust according to taste.
  • 2 tbsp fresh parsley, chopped Can substitute with cilantro for a different flavor profile.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare the ingredients by patting the shrimp dry, mincing the garlic, slicing zucchini, and chopping bell peppers.
  2. Season the shrimp with salt and black pepper, then combine cumin, red pepper flakes, and smoked paprika in a bowl.
  3. Heat butter and olive oil in a skillet over medium-high heat until melted and foaming.
  4. Add the seasoned shrimp in a single layer and cook for 2-3 minutes, flipping for an additional 30 seconds to 1 minute, then set aside.
  5. In the same skillet, sauté garlic for 30 seconds, being careful not to let it brown.
  6. Add the spice mixture and stir for about 10 seconds to bloom the spices.
  7. Add zucchini and bell peppers, sautéing for 2-3 minutes until tender-crisp.
  8. Return cooked shrimp to the skillet, mixing with the vegetables.
  9. Pour in fresh lemon juice, tossing everything together for 30 seconds to warm through.
  10. Garnish with parsley just before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days and freeze without vegetables for best texture.

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