Lemon-Dill Shrimp with Rainbow Vegetables
Plump shrimp sizzled with lemon and dill, paired with a colorful medley of roasted vegetables that glow like sunset hues. This mediterranean-inspired seafood ready in about 25 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 350 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
- 2 tbsp olive oil
- 1 lemon
- 1 tbsp fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1/2 cup cherry tomatoes
Instructions
- Step 1: Preheat a large skillet over medium-high heat; add 2 tbsp olive oil and heat until shimmering.
- Step 2: Season 12 oz shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet; cook 2 minutes per side until pink and opaque, then remove and set aside.
- Step 3: Add 1 medium zucchini (sliced into 1/4-inch coins), 1 medium yellow squash (sliced into 1/4-inch coins), 1 red bell pepper (thinly sliced), and 1/2 cup cherry tomatoes to the skillet; sauté 5 minutes until vegetables are tender-crisp and slightly caramelized.
- Step 4: Return shrimp to skillet, add zest from 1 lemon and 1 tbsp lemon juice, and 1 tbsp fresh dill; toss to coat and heat 1 minute until fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Shrimp with Rainbow Vegetables take to make?
Total time is about 25 minutes (10 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-Dill Shrimp with Rainbow 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 shrimp from drying out.
Can I substitute ingredients in Lemon-Dill Shrimp with Rainbow 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-Dill Shrimp with Rainbow Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Dill Shrimp with Rainbow Vegetables?
Mediterranean 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
