Mediterranean Lemon Herb Shrimp and Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash & Carrot Skillet
This Mediterranean Lemon Herb Shrimp and Vegetable Skillet is the kind of meal that feels both wholesome and satisfying without being heavy. Juicy shrimp are quickly seared with garlic, lemon zest, and herbs, then paired with deeply caramelized Brussels sprouts, sweet potatoes, butternut squash, and carrots. Everything cooks in one large skillet, allowing the vegetables to develop golden edges while soaking up olive oil, citrus, and herbs. The result is vibrant, balanced, and comforting, perfect for busy weeknights or a relaxed weekend dinner. It’s naturally gluten free, packed with color, and full of Mediterranean flavor.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 4
Ingredients
For the Vegetables
2 tablespoons extra virgin olive oil
1½ cups Brussels sprouts, trimmed and halved
1 medium sweet potato, peeled and diced
1½ cups butternut squash, peeled and cubed
2 medium carrots, sliced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper to taste
For the Shrimp
1 pound large shrimp, peeled and deveined
1½ tablespoons olive oil
Zest of 1 lemon
Juice of ½ lemon
3 garlic cloves, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red chili flakes, optional
Salt and black pepper to taste
For Finishing
Fresh parsley or dill, chopped
Lemon wedges for serving
Instructions
Heat a large, heavy skillet over medium heat and add 2 tablespoons olive oil. Allow the oil to warm until shimmering but not smoking.
Add the Brussels sprouts cut side down. Let them cook undisturbed for 4 to 5 minutes until deeply golden. This step builds flavor and texture.
Stir in the sweet potato, butternut squash, and carrots. Season with salt, pepper, oregano, thyme, and smoked paprika. Toss to coat evenly in the oil and spices.
Reduce heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, stirring occasionally, until the vegetables are tender and caramelized. Add a splash of water if the pan becomes too dry.
While the vegetables cook, place shrimp in a bowl and toss with olive oil, lemon zest, lemon juice, garlic, basil, oregano, chili flakes, salt, and pepper. Set aside.
Push the cooked vegetables to one side of the skillet, creating space for the shrimp. Increase heat back to medium.
Add the shrimp in a single layer. Cook for 2 to 3 minutes per side until pink, opaque, and lightly seared. Avoid overcooking to keep them juicy.
Gently toss the shrimp with the vegetables, allowing the lemony herb flavors to coat everything evenly. Taste and adjust seasoning if needed.
Remove from heat and sprinkle generously with fresh parsley or dill.
Serve hot with lemon wedges on the side for extra brightness.
Tips
Cut vegetables into similar sizes to ensure even cooking.
Don’t overcrowd the skillet or the vegetables will steam instead of caramelize.
Always dry shrimp well before seasoning for better searing.
Use fresh lemon zest for maximum aroma.
Let Brussels sprouts cook undisturbed for proper browning.
Covering the pan briefly helps soften dense vegetables without burning.
Add shrimp only at the end to prevent rubbery texture.
A cast iron skillet gives the best caramelization.
Taste before serving and adjust salt and acidity.
Finish with fresh herbs for a bright Mediterranean touch.
Variations
Swap shrimp for scallops or chunks of salmon.
Add sliced red onion for extra sweetness.
Stir in cherry tomatoes at the end for juiciness.
Use rosemary instead of thyme for a bolder herb note.
Add a drizzle of balsamic glaze before serving.
Sprinkle with crumbled feta for a creamy contrast.
Make it spicy with extra chili flakes or harissa.
Replace sweet potato with parsnips or golden beets.
Serve over quinoa or couscous for a heartier meal.
Turn it vegan by skipping shrimp and adding chickpeas.
Q&A
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Can this be made ahead?
The vegetables can be cooked ahead, but shrimp are best cooked fresh.
Is this dish meal prep friendly?
Yes, it reheats well for up to two days.
What skillet works best?
Cast iron or stainless steel works best.
Can I roast instead of skillet cooking?
Yes, roast vegetables first, then quickly pan-sear shrimp.
Is it kid friendly?
Absolutely, just skip the chili flakes.
How do I keep shrimp tender?
Cook just until opaque and remove promptly.
Can I add garlic to the vegetables?
Yes, add it in the last few minutes to prevent burning.
Does this work for low carb diets?
You can reduce sweet potato and squash portions.
What pairs well on the side?
A simple cucumber salad or warm pita bread.
Nutrition
(Per Serving, Approximate)
Calories: 420
Protein: 32g
Carbohydrates: 35g
Fat: 18g
Fiber: 8g
Sugar: 9g
Conclusion
This Mediterranean Lemon Herb Shrimp and Caramelized Vegetable Skillet is proof that simple ingredients can deliver big flavor. It’s colorful, nourishing, and flexible enough to adapt to different tastes and diets. Whether you’re cooking for family or prepping meals for the week, this one-pan dish brings freshness, comfort, and Mediterranean warmth to the table in every bite.