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

This dish is perfect on its own as a low-carb meal, but you can serve it with steamed rice, couscous, or a side salad for a more filling meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, simply warm in the skillet over medium heat for a few minutes, or heat in the microwave for 1-2 minutes until warmed through.
Variations
Spicy Kick – Add a pinch of red pepper flakes or a dash of hot sauce to the shrimp marinade for a little heat.
Other Vegetables – Feel free to swap in other vegetables like cherry tomatoes, asparagus, or spinach based on what you have on hand.
Garlic Butter Shrimp – Add more butter and a touch of cream for a richer garlic butter sauce.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them first and pat them dry to remove any excess moisture.

Q: Can I make this dish ahead of time?
A: This dish is best served fresh, but you can prep the shrimp and vegetables in advance. Store them separately in the fridge and cook when you’re ready to eat.

Q: Can I substitute the shrimp with another protein?
A: Absolutely! This recipe works well with chicken, scallops, or even firm tofu for a vegetarian option. Adjust the cooking time accordingly for different proteins.

This Lemon Herb Shrimp and Veggie Skillet is a fresh, flavorful, and easy meal that’s perfect for busy evenings or whenever you want a light yet satisfying dinner. Enjoy!