Lemon Herb Shrimp and Veggie Skillet: A Fresh and Flavorful Meal!

Serving: This dish pairs beautifully with rice, quinoa, or a light salad. It’s also delicious served in lettuce wraps for a low-carb option.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.

Variations:

Veggies: Feel free to swap the zucchini and red bell pepper for other veggies like asparagus, broccoli, or spinach.

Spices: Add a dash of paprika or cumin for a smoky twist.

Extra Flavor: Top with a dollop of sour cream or Greek yogurt for a creamy finish.

FAQ:

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw and drain them well before cooking.

Can I add more herbs or spices?
Absolutely! You can add fresh herbs like basil or cilantro, or spices like cumin or paprika, to customize the flavor to your liking.