Garlic Butter Shrimp & Veggie Medley

Garlic Butter Shrimp & Veggie Medley

Prep time: 10 mins | Cook time: 10 mins | Servings: 2-3

Ingredients

The Protein & Veggies:

• 1 lb Large shrimp (peeled and deveined, tails on or off)

• 2 medium Zucchini, sliced into half-moons

• 1 large Red bell pepper, chopped into bite-sized chunks

• 1 large Yellow bell pepper, chopped into bite-sized chunks

The Sauce & Seasoning:

• 3 tbsp Unsalted butter (or olive oil for a lighter version)

• 4 cloves Garlic, minced

• 1 tsp Dried oregano or Italian seasoning

• 1/2 tsp Smoked paprika

• Salt and black pepper to taste

• Optional: Red pepper flakes for a little heat

Garnish:

• Fresh parsley, finely chopped

• Fresh lemon wedges

Instructions

1. Season the Shrimp: Pat the shrimp dry with paper towels. In a small bowl, toss them with salt, pepper, and the smoked paprika.

2. Sauté the Shrimp: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 1.5 to 2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside on a plate (this prevents them from getting rubbery).

3. Cook the Veggies: In the same skillet, add another tablespoon of butter. Toss in the zucchini and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are crisp-tender and starting to brown slightly on the edges.

4. Combine & Flavor: Reduce the heat to medium. Add the final tablespoon of butter and the minced garlic to the center of the pan. Cook for 1 minute until fragrant.

5. Finish: Add the shrimp back into the skillet. Sprinkle with the oregano (and red pepper flakes if using). Toss everything together for 1 more minute so the flavors meld and the shrimp is warmed through.

6. Serve: Remove from heat. Garnish generously with fresh parsley and a squeeze of lemon juice to brighten the flavors.

Serving Suggestions

• Low Carb: Serve as is or over cauliflower rice.

• Hearty: Serve over a bed of quinoa, jasmine rice, or angel hair pasta.