Garlic Butter Shrimp with Veggies
Garlic Butter Shrimp with Veggies is a quick, flavor-packed one-pan dinner that brings together juicy, seared shrimp and vibrant crisp-tender vegetables in a rich, garlicky butter sauce with a bright hit of fresh lemon. Ready in just 25 minutes, this dish is endlessly versatile — serve it over rice, pasta, or with crusty bread for a satisfying weeknight meal that tastes like it took far more effort than it did.
Equipment
- Large 12-inch skillet Stainless steel or cast iron recommended for best sear
- Cutting board
- Sharp chef's knife
- Measuring spoons
- Wooden spoon or heat-safe spatula
- Small bowl For seasoning the shrimp
- Colander For rinsing and draining shrimp
- Paper towels For patting shrimp completely dry before cooking
Ingredients
For the Shrimp
- 1½ lbs large raw shrimp 680g, peeled and deveined, tails on or off
- ½ tsp Italian seasoning for the shrimp seasoning
- ¼ tsp smoked paprika for the shrimp seasoning
- ¼ tsp red pepper flakes optional, for heat
- salt to taste, for seasoning shrimp
- black pepper to taste, for seasoning shrimp
For the Vegetables
- 1 tbsp olive oil for sautéing vegetables
- 1 medium zucchini sliced into ¼-inch half-moons
- 1 medium yellow bell pepper sliced into ½-inch strips
- 1 medium red bell pepper sliced into ½-inch strips
- 1 cup broccoli florets about 90g, cut into small similar-sized pieces
- 1 cup cherry tomatoes about 150g, halved
- ½ tsp Italian seasoning for the vegetables
- ¼ tsp smoked paprika for the vegetables
- salt and black pepper to taste, for vegetables
For the Garlic Butter Sauce
- 4 tbsp unsalted butter 57g, divided — use European-style for richer flavor
- 1 tbsp olive oil for searing the shrimp
- 6 cloves garlic about 2 tablespoons, freshly minced
- 2 tbsp fresh lemon juice from about 1 lemon
- 1 tsp lemon zest from about 1 lemon
For Garnish and Serving
- 2 tbsp fresh parsley chopped
- grated Parmesan cheese optional, for serving
Instructions
- Rinse shrimp under cold running water, then pat completely dry on both sides using paper towels. Dry shrimp is essential for a proper sear — moisture causes steaming instead of browning.
- Toss the dried shrimp in a bowl with ½ tsp Italian seasoning, ¼ tsp smoked paprika, red pepper flakes (if using), salt, and black pepper until evenly coated. Set aside.
- Slice zucchini into ¼-inch half-moons, cut bell peppers into ½-inch strips, break broccoli into small florets, and halve the cherry tomatoes. Mince all 6 garlic cloves and set aside separately.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add broccoli first for 1-2 minutes, then add bell peppers, zucchini, remaining Italian seasoning, smoked paprika, salt, and pepper. Stir-fry for 3-4 minutes until just tender, add cherry tomatoes for 1 minute, then transfer all vegetables to a plate.
- Add remaining 1 tbsp olive oil to the hot skillet and arrange seasoned shrimp in a single layer. Sear undisturbed for 1-1½ minutes per side until pink, opaque, and curled into a loose C-shape, then transfer to the plate with the vegetables.
- Reduce heat to medium and melt all 4 tbsp butter in the same skillet. Add minced garlic and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden. Add lemon juice and lemon zest, scraping up any browned bits from the pan.
- Return vegetables to the skillet and toss to coat in the sauce, then add the shrimp and toss everything together for 30-60 seconds until just heated through. Remove from heat, garnish with fresh parsley, and serve immediately with Parmesan if desired.
Notes
- Dry your shrimp thoroughly: Patting shrimp completely dry before cooking is the single most important step. Moisture causes steaming instead of searing, leading to rubbery results.
- Don't overcrowd the pan: Cook shrimp in two batches if your skillet is not large enough to hold them in a single layer — crowding drops the pan temperature and prevents browning.
- Watch the garlic closely: Garlic goes from perfectly golden to burnt in about 30 seconds. Never leave it unattended in a hot pan, and reduce heat immediately if it starts to darken too quickly.
- Shrimp doneness test: Shrimp are perfectly cooked when they form a loose "C" shape. An overly tight "O" shape means they are overcooked and will be rubbery. Remove from heat promptly.
- Frozen shrimp works great: Thaw overnight in the refrigerator or submerge the sealed bag in cold water for 15-20 minutes. Pat extra dry after thawing — frozen shrimp hold more moisture.
- Best shrimp size: Use large (16/20 count) or jumbo (11/15 count) shrimp. Smaller shrimp overcook too quickly at the high heat required for searing.
- Vegetable swaps: This recipe works with almost any quick-cooking vegetable — asparagus, snap peas, mushrooms, spinach, corn, or green beans all work beautifully. Avoid dense raw vegetables like carrots unless par-cooked first.
- Dairy-free option: Substitute butter with high-quality vegan butter or increase olive oil. Ghee also works very well and has a higher smoke point than regular butter.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low with a small pat of butter, or microwave at 50% power in 30-second intervals. Freezing is not recommended.
- Serving ideas: Serve over steamed jasmine rice, angel hair pasta, zucchini noodles, cauliflower rice, or quinoa. Crusty bread is excellent for soaking up the garlic butter sauce.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 10gProtein: 35gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 240mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 35IUVitamin C: 120mgCalcium: 10mgIron: 15mg
Tried this recipe?Let us know how it was!