Directions
- Sauté the Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and minced garlic, cooking 2–3 minutes per side until the shrimp turn pink and opaque. Remove shrimp from the pan and set aside to prevent overcooking.
- Cook the Vegetables: In the same skillet, add sliced red and yellow bell peppers, zucchini, and cherry tomatoes. Sauté for 5–7 minutes until vegetables are tender but still slightly crisp, maintaining vibrant color and texture.
- Combine Ingredients: Return the cooked shrimp to the skillet with the vegetables. Add lemon juice, lemon zest, dried basil, salt, and pepper. Toss everything together gently so the shrimp and veggies are evenly coated in bright, citrusy flavor.
- Simmer: Let the skillet simmer for 2–3 minutes to allow the flavors to meld and the shrimp to warm through without overcooking. This step enhances the herb and lemon infusion throughout the dish.
- Serve: Plate the skillet hot, garnished with fresh herbs if desired. Enjoy as a colorful, light, and satisfying main course.
Recipe Details
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Swap zucchini for yellow squash, asparagus, or green beans depending on season and preference.
- Add a pinch of red pepper flakes or smoked paprika for a little heat.
- Use lime instead of lemon for a slightly different citrus twist.
- Substitute shrimp with scallops, chicken strips, or firm tofu for alternative proteins.
Serving Suggestions
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