Garlic Butter Shrimp And Vegetables Recipe

There's something truly special about the combination of juicy shrimp, crisp-tender vegetables, and a rich garlic butter sauce. This dish is a weeknight lifesaver—quick, flavorful, and effortlessly elegant.

this Recipe

I first made this recipe on a whim, throwing together shrimp and whatever veggies I had in the fridge. The result? A dish so delicious that my family now requests it at least once a week.

If you're looking for a fast, healthy, and restaurant-quality meal you can make in under 30 minutes, you’re in the right place. Let’s dive in!

Why You'll Love This Garlic Butter Shrimp and Vegetables

Get ready to add this dish to your regular rotation. It’s not just easy—it’s packed with flavor and can be customized to fit any occasion.

First, it’s incredibly quick to make. With just a handful of ingredients and a single skillet, you can have dinner on the table in 20 minutes or less. Perfect for busy nights when you don’t want to spend hours in the kitchen.

Second, it’s healthy without sacrificing taste. Shrimp is a great source of lean protein, while the mix of vibrant vegetables adds fiber, vitamins, and crunch.

Another reason to love this recipe? It’s endlessly versatile. You can swap out the veggies based on what’s in season or what you have on hand. Bell peppers, zucchini, asparagus—the possibilities are endless.

And let’s not forget the garlic butter sauce. The rich, garlicky flavor coats every bite, making this dish feel indulgent while still being light and fresh.

Whether you serve it over rice, pasta, or with crusty bread to soak up the sauce, this meal is guaranteed to impress.

Ingredients Notes

The beauty of this dish is in its simple yet bold ingredients. Here’s what makes it so special.

Shrimp – I recommend using large or jumbo shrimp, peeled and deveined for convenience. Fresh shrimp works best, but frozen shrimp (thawed properly) is a great option too.

Butter – This is the base of the sauce, adding richness and depth. I use unsalted butter to control the seasoning.

Garlic – Freshly minced garlic is the star of the sauce. If you’re a garlic lover, feel free to add an extra clove or two.

Vegetables – You can mix and match your favorites, but I love using zucchini, bell peppers, and cherry tomatoes. They cook quickly and add great color and texture.

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

Seasonings – Simple is best. A mix of salt, black pepper, and red pepper flakes adds just the right amount of heat and flavor.

If you have a cast-iron or stainless-steel skillet, use it! It helps develop a beautiful sear on the shrimp while keeping everything evenly cooked.

How To Make This Garlic Butter Shrimp and Vegetables

This dish comes together in just a few simple steps. Follow along for the perfect balance of juicy shrimp, crisp veggies, and a velvety garlic butter sauce.

Start by prepping all your ingredients. Shrimp cooks quickly, so having everything chopped and ready to go makes the process seamless.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the shrimp in a single layer. Let them cook for about 2 minutes per side, just until they turn pink and opaque. Remove from the pan and set aside.

In the same skillet, melt the butter and add the minced garlic. Stir for 30 seconds, just until fragrant, being careful not to burn it.

Add the chopped vegetables to the pan. Cook for 3-4 minutes, stirring occasionally, until they’re tender but still slightly crisp. You want them to maintain their bright color and a bit of bite.

Return the shrimp to the pan, toss everything together, and squeeze in fresh lemon juice. Season with salt, black pepper, and red pepper flakes to taste. Stir well to coat everything in the buttery sauce.

Serve immediately while hot, garnished with fresh parsley or grated Parmesan if desired. This dish is perfect on its own, but you can also pair it with rice, quinoa, or pasta for a heartier meal.

Storage Options

This dish is best enjoyed fresh, but leftovers can be stored for a quick and tasty meal later.

Refrigerator – Store leftovers in an airtight container for up to 3 days. The shrimp will absorb the flavors, making it even more delicious the next day.

Freezer – While shrimp freezes well, the vegetables may lose their texture. If you need to freeze it, store in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.

Reheating – Warm gently in a skillet over medium-low heat, adding a splash of broth or butter if needed. Avoid microwaving, as shrimp can become rubbery.

Variations and Substitutions

This recipe is super flexible, so feel free to customize it based on your preferences.

Change the protein – Not a fan of shrimp? Try using chicken, scallops, or even tofu for a different twist.

Use different veggies – While zucchini, bell peppers, and tomatoes are my go-to, you can also use broccoli, snap peas, mushrooms, or spinach.

Make it spicier – Love heat? Increase the red pepper flakes or add a drizzle of sriracha for an extra kick.

Dairy-free option – Swap the butter for olive oil or ghee for a lighter, dairy-free version.

Serve it differently – Instead of rice or pasta, serve this shrimp and veggie mixture in tacos, lettuce wraps, or over a bed of greens for a fresh salad-style meal.

No matter how you make it, this garlic butter shrimp and vegetables dish is guaranteed to become a staple in your kitchen. Quick, flavorful, and endlessly adaptable—it’s everything a great weeknight meal should be!

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