Citrus-Infused Shrimp with Rainbow Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant dish featuring plump shrimp and crisp vegetables bathed in a bright lemon-herb dressing, perfect for a refreshing weeknight meal. This mediterranean-inspired sheet pan ready in about 27 minutes pairs shrimp, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.