Citrus-Infused Shrimp with Rainbow Vegetables

A vibrant dish featuring plump shrimp and crisp vegetables bathed in a bright lemon-herb dressing, perfect for a refreshing weeknight meal.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 12 minutes.

Serves 2.

Ingredients

• 12 oz shrimp
• 3 tbsp olive oil
• 1 lemon
• 1 red bell pepper
• 1 zucchini
• 1 cup cherry tomatoes
• 2 tbsp fresh dill
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Peel and devein 12 oz shrimp, then pat dry. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
2. Step 2: Dice 1 red bell pepper and 1 zucchini into 1/2-inch pieces. Slice 1 lemon into thin rounds. Add remaining 1 tbsp olive oil to the skillet, then add diced vegetables and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are tender-crisp and edges are slightly golden.
3. Step 3: Return shrimp to the skillet, add 1 cup cherry tomatoes, 2 tbsp chopped fresh dill, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently to combine, then cook for 2 more minutes until tomatoes soften but retain shape. Serve immediately while warm.