Garlic Butter Shrimp And Vegetables Recipe

There's something magical about the combination of garlic, butter, and shrimp sizzling in a hot pan. The aroma alone is enough to make your mouth water! Paired with tender, vibrant vegetables, this dish is a flavor-packed, nutritious meal that comes together in no time.

this Recipe

I discovered this recipe on a busy weeknight when I needed something quick, yet satisfying. With a handful of fresh ingredients and minimal prep, it became an instant favorite. Now, it's my go-to when I want a restaurant-quality meal at home without the hassle.

Why You'll Love This Garlic Butter Shrimp And Vegetables

This dish is the perfect balance of simplicity and elegance. Whether you're looking for a quick weeknight meal or something impressive for guests, it checks all the boxes.

First off, it's incredibly fast and easy. In just 20 minutes, you'll have a delicious meal on the table—perfect for those nights when you don't have time for a complicated recipe.

It's also healthy and nutrient-packed. Shrimp is a great source of lean protein, while the colorful vegetables add fiber, vitamins, and antioxidants, making this a well-rounded dish.

Plus, it's versatile. You can switch up the vegetables based on what you have in your fridge, making it a great way to use up produce before it goes bad.

Lastly, it's light yet satisfying. The garlic butter sauce adds a rich, indulgent touch without making the dish feel heavy.

Ingredients Notes

This garlic butter shrimp and vegetables recipe relies on simple, fresh ingredients that come together beautifully. Each component plays a key role in flavor and texture.

The star of the dish is shrimp. I recommend using large or jumbo shrimp, peeled and deveined. Fresh shrimp will give you the best flavor, but frozen works too—just be sure to thaw them completely before cooking.

Next, the garlic butter sauce brings everything together. Freshly minced garlic is essential for that deep, aromatic flavor, while butter adds a luscious richness. I like to use unsalted butter, so I can control the saltiness of the dish.

For the vegetables, I love a mix of zucchini, bell peppers, and cherry tomatoes. The zucchini turns perfectly tender, the bell peppers add sweetness and crunch, and the cherry tomatoes burst with juicy flavor. Feel free to swap in your favorites like asparagus, broccoli, or mushrooms.

A touch of lemon juice at the end brightens up the dish, cutting through the richness of the butter and enhancing all the flavors. Freshly squeezed lemon is always best!

If you have red pepper flakes on hand, adding a pinch gives the dish a slight kick, balancing the richness of the garlic butter.

How To Make This Garlic Butter Shrimp And Vegetables

Creating this mouthwatering dish is surprisingly simple. Let me walk you through the process.

Start by prepping your ingredients. Peel and devein the shrimp, mince the garlic, and chop the vegetables into bite-sized pieces. Having everything ready before you start cooking makes the process seamless.

Heat a large skillet over medium-high heat. Add a tablespoon of butter and let it melt until it starts to sizzle. Toss in the shrimp and cook for about 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the pan and set them aside.

In the same pan, add another tablespoon of butter and toss in the garlic. Sauté for about 30 seconds, just until fragrant. Be careful not to burn it!

Next, add your vegetables. Stir-fry them for about 4-5 minutes, stirring occasionally, until they’re just tender but still crisp. The goal is to keep them vibrant and slightly crunchy.

Return the shrimp to the pan, squeeze in some fresh lemon juice, and sprinkle with red pepper flakes if you like a bit of heat. Give everything a good toss to coat in the garlic butter sauce.

Serve immediately, garnished with fresh parsley for a pop of color and freshness. Enjoy it on its own, or over rice, pasta, or quinoa for a heartier meal.

Storage Options

If you have leftovers, they store well for later. Simply transfer them to an airtight container and refrigerate for up to 3 days.

For freezing, place the shrimp and vegetables in a freezer-safe container and store for up to 2 months. Just keep in mind that the vegetables may lose some of their crispness after thawing.

To reheat, warm everything in a skillet over medium heat for a few minutes until heated through. Adding a splash of water or broth helps revive the sauce and keeps everything moist.

Variations and Substitutions

One of the best things about this dish is how easy it is to customize!

• Try different proteins: Swap out shrimp for chicken, scallops, or tofu for a delicious twist.
• Switch up the vegetables: Use whatever you have on hand—broccoli, mushrooms, snap peas, or spinach all work well.
• Make it spicy: Add extra red pepper flakes, or toss in some sliced jalapeños for a bigger kick.
• Go dairy-free: Use olive oil instead of butter for a lighter, dairy-free version.
• Serve it differently: Enjoy it over rice, pasta, or even in tacos for a fun variation!

With so many ways to tweak this recipe, you’ll never get bored. Experiment with different ingredients and find your perfect version!

Print