Lemon Chili Shrimp with Vegetables
Quick-cooked shrimp with zesty lemon and chili, paired with crisp vegetables for a balanced, flavorful dish. This american-inspired seafood ready in about 30 minutes pairs (large, peeled and deveined) shrimp, olive oil, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 1 lb (large, peeled and deveined) shrimp
- 2 tbsp olive oil
- 3 cloves (minced) garlic
- 1/2 tsp red pepper flakes
- 1 (zested and juiced) lemon
- 1 cup broccoli florets
- 1 cup (sliced) bell peppers
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 2: Add 1 lb shrimp to skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add 1 cup broccoli florets and 1 cup sliced bell peppers to skillet. Cook for 4-5 minutes until tender-crisp, stirring occasionally.
- Step 4: Return shrimp to skillet, add zest and juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine and cook for 1 more minute until heated through.
Frequently asked questions
How long does Lemon Chili Shrimp with Vegetables take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Chili Shrimp with Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Lemon Chili Shrimp with Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Chili Shrimp with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Chili Shrimp with Vegetables?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The lemon and chili combo was perfect! My kids loved the shrimp and veggies.
- ★★★★☆
Loved the dish, but it took longer than expected to cook.
- ★★★★☆
Cooked for my family, but the shrimp was a bit overcooked. Flavor was good though.
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