Garlic Butter Shrimp & Vegetable Skillet
Elevate your dinner game with this Garlic Butter Shrimp and Vegetable Skillet, a dish that proves you don’t need hours in the kitchen to achieve five-star restaurant flavors.
This recipe is the perfect marriage of succulent, pan-seared shrimp and a vibrant medley of crisp-tender garden vegetables, all smothered in a luxurious, silky garlic butter sauce. It is an irresistible option for anyone seeking a healthy, low-carb meal that doesn’t skimp on satisfaction.
The beauty of this skillet lies in its simplicity and high-contrast textures. Each bite delivers a snap from the fresh bell peppers, the earthy sweetness of zucchini, and the buttery, tender finish of perfectly cooked shrimp. It’s a one-pan masterpiece designed for busy weeknights, yet elegant enough for a weekend dinner party.
The Key Ingredients: A Detailed Breakdown
- Jumbo Shrimp: The star of the show. Using large or jumbo shrimp ensures they stay juicy and plump during the high-heat searing process.
- Fresh Zucchini: Adds a mild, earthy base and a wonderful soft texture that absorbs the savory garlic butter.
- Bell Peppers (Red and Yellow): These provide a natural sweetness and a vibrant pop of color, making the dish as beautiful as it is delicious.
- Fresh Garlic: A heavy hand of minced garlic is crucial for that signature aromatic depth that defines this dish.
- Unsalted Butter: Allows you to control the salinity while creating a rich, velvety glaze that ties the protein and vegetables together.
- Olive Oil: A splash of high-quality oil prevents the butter from burning and helps achieve a perfect golden sear on the shrimp.
- Fresh Parsley: Adds a necessary herbaceous brightness to finish the dish and cut through the richness of the butter.
- Red Pepper Flakes: Provides a subtle, spicy kick that enhances the other flavors without overwhelming the palate.
- Lemon Juice: A final squeeze of acidity brightens the entire skillet, waking up the flavors of the seafood.
Step-by-Step Instructions
- Prepare the Shrimp: Peel and devein the shrimp, leaving the tails on for a more professional presentation. Pat them completely dry with a paper towel; this is the secret to getting a good sear rather than steaming them.
- Sauté the Aromatics: In a large skillet over medium-high heat, melt half the butter with a tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 1 minute until the kitchen smells incredible.
- Sear the Shrimp: Increase the heat and add the shrimp in a single layer. Sear for 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside to avoid overcooking.
- Cook the Vegetables: In the same pan, add the remaining butter and toss in the sliced zucchini and bell peppers. Sauté for 5–7 minutes. You want them to be vibrant and tender but still retain a slight “snap.”
- Combine and Glaze: Return the shrimp to the skillet. Toss everything together to coat in the residual garlic butter sauce.
- The Finishing Touch: Remove from heat. Sprinkle generously with freshly chopped parsley and a squeeze of fresh lemon juice. Season with salt and cracked black pepper to taste.
Chef’s Pro Tips
- Don’t Overcrowd the Pan: If your skillet is too small, cook the shrimp in batches. This ensures the temperature stays high enough to caramelize the edges.
- High Heat is Key: Cook the vegetables quickly over high heat to prevent them from becoming mushy.
- Swap Your Veggies: This recipe is incredibly versatile. Feel free to add snap peas, asparagus, or cherry tomatoes depending on what is in season.
Serving Suggestions
To turn this skillet into a complete feast, serve it over a bed of fluffy quinoa or basmati rice to soak up every drop of the garlic butter. For those keeping it low-carb, cauliflower rice or zucchini noodles are excellent companions. Pair the meal with a crisp, chilled Sauvignon Blanc to complement the citrus and seafood notes.