Pat the shrimp dry with paper towels and season them with salt, pepper, oregano, and thyme. Set aside.
Sauté the Garlic and Veggies:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced red bell pepper, zucchini, and cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the veggies are tender.
Cook the Shrimp:
Push the veggies to the side of the skillet and add the shrimp. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook the shrimp.
Add Lemon and Finish:
Squeeze the juice of 1 lemon over the shrimp and veggies, then stir everything together to combine the flavors.
Garnish and Serve:
Remove the skillet from heat and garnish with freshly chopped parsley. Serve the dish immediately with your choice of side (such as rice, quinoa, or a simple green salad).
Serving and Storage Tips:
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