Pan-Seared Shrimp with Spring Vegetables and Dill
Quick-cooked shrimp with tender spring vegetables and a bright dill sauce, perfect for a light spring dinner. This mediterranean-inspired seafood ready in about 20 minutes pairs shrimp, asparagus, baby carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 8 oz asparagus
- 1/2 cup baby carrots
- 1 lemon
- 2 tbsp fresh dill
- 1 tbsp olive oil
- 2 cloves garlic
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Pat 12 oz shrimp dry and season with 1/4 tsp sea salt and 1/4 tsp black pepper. Trim 8 oz asparagus into 1-inch pieces and cut 1/2 cup baby carrots into thin rounds. Mince 2 garlic cloves.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add asparagus and carrots to the same skillet, cooking for 4 minutes until crisp-tender. Stir in minced garlic and cook for 30 seconds until fragrant. Squeeze juice from 1 lemon over vegetables, then add 2 tbsp chopped fresh dill and toss. Return shrimp to the pan and heat through for 1 minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Shrimp with Spring Vegetables and Dill take to make?
Total time is about 20 minutes (12 min prep + 8 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 Pan-Seared Shrimp with Spring Vegetables and Dill?
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 Pan-Seared Shrimp with Spring Vegetables and Dill?
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 Pan-Seared Shrimp with Spring Vegetables and Dill 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 Pan-Seared Shrimp with Spring Vegetables and Dill?
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
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Simple and delicious.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
