Name: Garlic Butter Shrimp And Vegetables Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 2 tbsp butter; 1 tbsp olive oil; 3 garlic cloves, minced; 1 zucchini, sliced; 1 bell pepper, sliced; 1 cup cherry tomatoes, halved; ½ tsp salt; ¼ tsp black pepper; ½ tsp paprika; ¼ tsp red pepper flakes (optional); 1 tbsp lemon juice; 1 tbsp chopped parsley

There's nothing quite like the combination of plump, juicy shrimp coated in a rich garlic butter sauce with perfectly sautéed vegetables. This dish is light yet satisfying, bursting with flavor in every bite.

I first made this recipe on a busy weeknight when I needed something quick but delicious. It quickly became a favorite because it's so easy to make, requires minimal ingredients, and is ready in under 30 minutes.

Why You'll Love This Garlic Butter Shrimp And Vegetables

Get ready to add a new go-to dish to your meal rotation. This garlic butter shrimp and vegetables recipe is the perfect mix of quick, healthy, and flavorful.

First, it's incredibly fast and easy to make. In just 20 minutes, you’ll have a restaurant-quality meal on the table without the hassle.

It's also packed with fresh, vibrant ingredients. The shrimp cook up tender and juicy, while the vegetables bring a crisp texture and natural sweetness.

Not to mention, this dish is super versatile. You can mix and match the veggies based on what you have on hand, making it a great way to use up leftovers in the fridge.

Lastly, it's a nutritious option that doesn't compromise on flavor. With lean protein from the shrimp and a mix of vitamins from the veggies, it's a well-balanced meal that everyone will love.

Ingredients Notes

The beauty of this dish lies in its simple, fresh ingredients. Each one plays a role in bringing out the best flavors.

Shrimp – Use large or jumbo shrimp for the best texture. Fresh or frozen both work, but if using frozen, be sure to thaw them completely and pat them dry to prevent excess moisture in the pan.

Butter and Garlic – The key to the rich, savory sauce. Use real butter for the best flavor, and fresh garlic for that irresistible aroma. Minced garlic works best, but if you're in a pinch, garlic powder can be used as a substitute.

Vegetables – Bell peppers, zucchini, and asparagus are my go-to choices. They hold up well in the pan and absorb the garlic butter beautifully. Feel free to swap in mushrooms, broccoli, or snap peas for variety.

Lemon Juice – A splash of fresh lemon juice at the end brightens up the dish and balances the richness of the butter.

Seasonings – A simple blend of salt, black pepper, and red pepper flakes adds just the right amount of heat and depth. If you love a smoky kick, try adding a pinch of smoked paprika.

A good nonstick or cast-iron skillet is essential for achieving that perfect sear on the shrimp while keeping the veggies crisp-tender.

How To Make This Garlic Butter Shrimp And Vegetables

This recipe comes together in a few simple steps, making it perfect for even the busiest of nights.

Start by preparing your shrimp. If they’re not already deveined, use a small knife to remove the vein along the back. Pat them dry with paper towels to help them sear properly.

Heat a large skillet over medium-high heat and add a bit of butter. Once melted, add the shrimp in a single layer. Cook for about 2 minutes per side until they turn pink and opaque. Remove them from the pan and set aside.

In the same skillet, melt the remaining butter and add the garlic. Sauté for about 30 seconds until fragrant, then toss in your vegetables. Stir-fry for 4-5 minutes until they are just tender but still have a bit of crunch.

Return the shrimp to the pan, squeeze in fresh lemon juice, and toss everything together. Let it cook for another minute to allow the flavors to blend.

Serve immediately, garnished with fresh parsley or grated Parmesan if desired.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

For longer storage, you can freeze the cooked shrimp and vegetables for up to 2 months. Just be sure to let them cool completely before transferring them to a freezer-safe bag.

To reheat, warm the dish in a skillet over medium heat with a splash of butter or olive oil. Avoid microwaving, as it can make the shrimp rubbery.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize.

If you're not a fan of shrimp, swap it for chicken, scallops, or even tofu for a vegetarian version.

Switch up the veggies based on what’s in season. In the summer, try corn and cherry tomatoes. In the winter, use Brussels sprouts and sweet potatoes.

For a spicy twist, add extra red pepper flakes or drizzle with sriracha before serving.

Want a creamy version? Stir in a splash of heavy cream or coconut milk at the end for a richer sauce.

This garlic butter shrimp and vegetables recipe is proof that simple ingredients can create a truly delicious meal. Give it a try, and you might just find yourself making it on repeat!