Lemon Herb Shrimp and Veggie Skillet: A Fresh and Flavorful One-Pan Meal

In a medium bowl, toss the shrimp with 1 tablespoon olive oil, salt, pepper, thyme, oregano, lemon zest, and 1 tablespoon lemon juice. Set aside to marinate while you prepare the vegetables.
2. Sauté the Veggies
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the sliced bell pepper, zucchini, and red onion. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Cook the Shrimp
Push the vegetables to the side of the skillet. Add the marinated shrimp to the empty side of the pan. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. If you like, you can add 1 tablespoon butter at this stage for extra richness.
Once the shrimp are cooked, stir them into the vegetables to combine.
4. Finish with Lemon and Herbs
Drizzle the remaining 1 tablespoon lemon juice over the shrimp and veggies, and give everything a quick toss to coat.
Remove from heat and garnish with freshly chopped parsley.
5. Serve and Enjoy
Serve immediately, either on its own or with a side of rice, quinoa, or crusty bread to soak up the delicious juices.
Serving and Storage Tips