Okay, so you know those nights when you’re starving, the fridge looks like a ghost town, and the thought of doing a million dishes makes you want to just order pizza? Yeah, I’ve been there. That’s *exactly* why I created this Garlic Shrimp & Veggie Skillet. Seriously, this thing is a weeknight dinner miracle worker! It’s so darn easy and tastes ridiculously good, you’ll wonder how it came from just one pan. It’s packed with flavor, super healthy (hello, veggies!), and comes together faster than you can say ‘takeout.’ This recipe is a staple in my kitchen because it proves that simple meals can be incredibly satisfying and totally fuss-free. Trust me, once you try this Garlic Shrimp & Veggie Skillet, it’ll be a go-to for you too.
Why You’ll Love This Garlic Shrimp & Veggie Skillet
This skillet is a total game-changer for busy nights. You’ll adore how quick it is to whip up, with dinner ready in around 25 minutes. Plus, cleanup is a dream since it’s all made in one pan! The savory garlic and lemon sauce is just out-of-this-world, and you get a healthy dose of protein and veggies in every bite. It’s seriously delicious and so darn satisfying!
Ingredients for Your Garlic Shrimp & Veggie Skillet
Okay, so let’s talk about what you’ll need to snag to make this magic happen. It’s honestly pretty straightforward stuff you can probably find at your local grocery store!
First up, for the star of the show, the shrimp:
- 1 pound shrimp, all peeled and deveined, please!
- 1 tablespoon good olive oil
- 4 fat cloves of garlic, minced up nice and fine
Next, let’s get those lovely veggies ready:
- 1 medium broccoli, broken down into bite-sized florets
- 1 red bell pepper, sliced up
- 1 yellow bell pepper, also sliced! Let’s make it colorful!
- 1 cup cherry tomatoes, halved – they add such a nice pop!
And to bring it all together with that amazing sauce:
- 1/4 cup chicken broth (vegetable broth works too if that’s what you have!)
- 2 tablespoons fresh lemon juice – don’t skip this, it’s key!
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to your taste
- 1/4 teaspoon black pepper
- And for a pretty finish, 2 tablespoons of fresh parsley, chopped
I sometimes like to add a little extra dash of garlic goodness in here too, but that’s just me!
Step-by-Step Guide to Making Your Garlic Shrimp & Veggie Skillet
Alright, let’s get cooking! This is where the magic really happens. It’s super simple, and before you know it, you’ll have a delicious dinner on the table.
Prepping Your Ingredients
Before we even turn on the stove, let’s get everything ready. Chop up your broccoli, slice those colorful bell peppers, halve your cherry tomatoes, and mince up that garlic. In a small bowl, whisk together the chicken broth, lemon juice, oregano, salt, and pepper. Having everything prepped beforehand makes this whole Garlic Shrimp & Veggie Skillet come together like a dream!
Cooking the Garlic Shrimp
Grab your biggest skillet and let’s get it nice and hot over medium-high heat with that tablespoon of olive oil. Once it’s shimmering, toss in your minced garlic. Give it a quick stir for about 30 seconds until you can smell that amazing aroma – don’t let it burn, though! Now, add your shrimp. Cook them for just 2-3 minutes per side. You want them to turn pink and opaque. Seriously, don’t overcook them or they get tough! Once they’re done, scoop them out onto a plate and set them aside for later.
Sautéing the Vegetables
Don’t wipe out that skillet! All those tasty garlic bits and shrimp juices are flavor gold. Now, toss in your broccoli florets and those sliced bell peppers. Give them a good stir and let them cook for about 5-7 minutes. You’re looking for them to be tender but still have a little bite – we don’t want mushy veggies here! Then, add the halved cherry tomatoes and cook for another 2 minutes, just until they start to soften a bit.
Creating the Flavorful Sauce
Now, pour that fantastic sauce mixture you prepped earlier right into the skillet with the veggies. Give it a good stir and let it bubble away for a minute or two. It’ll start to thicken up just slightly, making everything wonderfully saucy.
Bringing It All Together
Almost there! It’s time to bring back those perfectly cooked shrimp to the skillet. Toss everything – the shrimp, the veggies, and that glorious sauce – until it’s all nicely combined and heated through. Give it a final taste and adjust salt and pepper if needed. And for that fresh, pop of color and flavor, sprinkle the chopped fresh parsley all over. Ta-da! Your incredible Garlic Shrimp & Veggie Skillet is ready to serve!
You can find more simple healthy one-pan recipes for simple clean eating and one-pan healthy dinner ideas with minimal cleanup right here on the blog!
Tips for the Perfect Garlic Shrimp & Veggie Skillet
Want to make sure your Garlic Shrimp & Veggie Skillet is absolute perfection every single time? I’ve got you covered with a few little secrets I’ve picked up along the way. First off, shrimp is tricky – it cooks super fast! Seriously, watch it like a hawk in the skillet, because going from perfectly cooked to rubbery is a blink-and-you’ll-miss-it situation. Aim for just pink and opaque, then pull it out of the pan right away. It’ll finish cooking when you toss it back in at the end. Also, don’t overcrowd your skillet! If you stuff too much in there, everything will steam instead of sear, and you won’t get those lovely browned bits that add so much flavor. If your skillet seems too small, just cook things in batches. And finally, taste, taste, taste! That sauce is your friend – adjust that salt, pepper, and lemon juice at the end until it sings. You can find more healthy chicken dinner recipes if you’re looking for other quick and flavorful options.
Ingredient Notes and Substitutions
So, you’re staring at the ingredient list and wondering about a few things? Totally normal! Let’s chat about making this Garlic Shrimp & Veggie Skillet your own. For the shrimp, if you can’t find fresh, frozen works just fine. Just make sure to thaw them completely before cooking – nobody wants icy shrimp! If shrimp isn’t your jam, chicken breast cut into bite-sized pieces or even firm tofu would be delicious here. And for the veggies? Feel free to swap ’em out based on what’s in your fridge or what’s in season. Asparagus, zucchini, snap peas, or even spinach would be fantastic additions. Just remember to adjust cooking times so everything is perfectly tender-crisp!
Serving Suggestions for Your Skillet Meal
This Garlic Shrimp & Veggie Skillet is fantastic all on its own, but I love serving it over some fluffy rice or nutty quinoa to soak up all that incredible sauce. A simple side salad with a light vinaigrette is also a great way to round out the meal. You can find more ideas for balanced meals with veggies and protein on the blog!
Storage and Reheating
Got leftovers? Lucky you! Let your Garlic Shrimp & Veggie Skillet cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 2-3 days. When you’re ready to reheat, I find the best way is to gently warm it up in a skillet over low heat with just a splash of water or broth to keep things moist. You can microwave it too, but give it a stir halfway through to make sure it heats evenly. This way, it’s almost as good as when it was freshly made!
Frequently Asked Questions about Garlic Shrimp & Veggie Skillet
Got questions about this speedy skillet? I’ve got answers!
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp is totally fine for this Garlic Shrimp & Veggie Skillet. Just make sure you thaw them out completely before you start cooking. You can do this by popping them in the fridge overnight, or if you’re in a pinch, place them in a colander and run cold water over them until they’re thawed. Pat them really dry before they hit the pan!
What other vegetables work well in this skillet?
Oh, you can totally get creative with the veggies! Besides the broccoli, bell peppers, and tomatoes, think about adding asparagus spears, snap peas, zucchini slices, or even some chopped green beans. If you want to add some leafy greens, toss in a handful of spinach or kale right at the end with the shrimp – it’ll wilt down super fast. Loads of yummy options for your Garlic Shrimp & Veggie Skillet!
Is this recipe low-carb?
This Garlic Shrimp & Veggie Skillet is naturally pretty low in carbs since it’s packed with shrimp and non-starchy vegetables. The main carbs come from things like the broccoli and peppers, which are full of fiber! If you’re really watching carbs, just skip serving it with rice or quinoa and enjoy it on its own. It’s super satisfying as is!
How do I prevent my shrimp from getting tough?
This is such a common issue, but it’s so easy to fix! The biggest tip is not to overcook the shrimp. Add it to the hot skillet, cook for just 2-3 minutes per side until it’s pink and opaque, then remove it from the pan immediately. It will finish cooking gently when you toss it back in at the very end. Seriously, watch it like a hawk!
Looking for more ideas for quick, healthy dinner recipes for busy weeknights? I’ve got tons!
Estimated Nutritional Information
Now, about the nutrition facts for this fantastic Garlic Shrimp & Veggie Skillet! Keep in mind these are just estimates, and they can totally change depending on the exact brands you use and how big your portions are. But generally speaking, a serving of this dish is usually around 300-350 calories, packed with about 25-30 grams of protein, and has a good balance of healthy fats and carbs from those lovely veggies. It’s a really wholesome choice!
Want more light and healthy ideas? Check out these simple low-calorie dinner ideas that taste amazing!
Garlic Shrimp & Veggie Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add broccoli and bell peppers to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Stir in cherry tomatoes and cook for another 2 minutes.
- In a small bowl, whisk together chicken broth, lemon juice, oregano, salt, and pepper.
- Pour the sauce over the vegetables in the skillet. Bring to a simmer and cook for 1-2 minutes, until the sauce slightly thickens.
- Return the cooked shrimp to the skillet and toss to combine with the vegetables and sauce.
- Garnish with fresh chopped parsley before serving.