Lemon Herb Shrimp and Veggie Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt, pepper, oregano, and thyme.
Cook the shrimp for 2-3 minutes on each side until pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
2. Sauté the Veggies:

In the same skillet, add 1 tablespoon of olive oil. Add the zucchini, bell pepper, cherry tomatoes, and red onion. Sauté for about 5-6 minutes until the veggies are tender but still crisp.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Make the Lemon Herb Sauce:

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, fresh parsley, Dijon mustard (if using), and honey (if using). Taste and adjust the seasoning with salt and pepper.
4. Combine and Serve:

Add the cooked shrimp back to the skillet with the veggies. Pour the lemon herb sauce over the shrimp and veggies and toss everything together gently to combine.
Cook for another 2-3 minutes to heat through, and allow the flavors to meld.
5. Serve:

Serve the shrimp and veggie skillet warm, garnished with extra fresh parsley and a wedge of lemon if desired. It pairs beautifully with rice, quinoa, or even a fresh salad.
Serving and Storage Tips