Instructions:
Marinate the Shrimp:
In a bowl, mix olive oil, garlic, lemon juice, paprika, red pepper flakes, salt, and pepper.
Toss the shrimp in the marinade and let it rest for 15–20 minutes while prepping the veggies.
Cook the Shrimp:
Heat a large skillet over medium-high heat.
Add the shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove from skillet and set aside.
Saute the Vegetables:
In the same skillet, add 1 tbsp olive oil.
Toss in the zucchini, bell peppers, and cherry tomatoes. Sauté for 4–5 minutes until softened but still crisp.
Add spinach and cook for another 1–2 minutes until wilted.
Combine Everything:
Return the shrimp to the skillet with the cooked vegetables.
Sprinkle the herb mix (oregano, thyme, parsley, dill, lemon zest) over the shrimp and veggies.
Toss everything gently to combine and heat through for 1–2 minutes.
Serve:
Transfer to a serving dish and enjoy immediately. Garnish with additional fresh herbs or a wedge of lemon if desired.
Tips & Notes
Shrimp Substitutes: Use chicken or tofu for a different protein option. Adjust cooking time accordingly.
Vegetable Variations: Swap zucchini for asparagus, broccoli, or snap peas. Adjust sauté time based on the veggies used.
Make it Creamy: Add a dollop of Greek yogurt or a drizzle of heavy cream for a creamier texture.
Low-Carb Option: Serve as-is for a keto-friendly meal. For a heartier option, serve over cauliflower rice.
Meal Prep: This dish keeps well in the fridge for up to 3 days. Store in an airtight container.
Nutritional Information (Per Serving, Approx. 4 Servings)
Calories: 240
Protein: 28g
Fat: 11g (2g saturated)
Carbohydrates: 8g
Fiber: 3g
Sugar: 4g
Sodium: 680mg
Vitamin A: 30% of Daily Value
Vitamin C: 120% of Daily Value
Iron: 15% of Daily Value
Calcium: 10% of Daily Value
This recipe is healthy, quick, and loaded with flavor, making it perfect for busy weeknights or light summer dinners!
