Seared Lemon-Garlic Shrimp with Summer Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick pan-seared shrimp infused with lemon and garlic, served alongside a vibrant sauté of summer squash, cherry tomatoes, and fresh herbs for a bright seasonal dinner. This mediterranean-inspired seafood (low carb) ready in about 25 minutes pairs peeled and deveined large shrimp, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp lemon zest, 2 tbsp lemon juice, 3 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper. Let marinate for 10 minutes.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium sliced yellow summer squash and 1 medium sliced zucchini with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 5 minutes until tender-crisp.
  3. Step 3: Add 1 cup halved cherry tomatoes and sauté for another 2 minutes until tomatoes soften.
  4. Step 4: Remove vegetables to a plate and add remaining 2 tbsp olive oil to the skillet. Add marinated shrimp in a single layer and cook for 2 minutes per side until pink and opaque, sprinkling 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) while cooking.
  5. Step 5: Return the vegetables to the skillet with shrimp, toss gently to combine and heat through for 1 minute. Sprinkle 1/4 cup chopped fresh parsley on top and serve immediately.

Frequently asked questions

How long does Seared Lemon-Garlic Shrimp with Summer Vegetable Medley take to make?

Total time is about 25 minutes (15 min prep + 10 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 Seared Lemon-Garlic Shrimp with Summer Vegetable Medley?

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 lemon zest from drying out.

Can I substitute ingredients in Seared Lemon-Garlic Shrimp with Summer Vegetable Medley?

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 Seared Lemon-Garlic Shrimp with Summer Vegetable Medley 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.

Is Seared Lemon-Garlic Shrimp with Summer Vegetable Medley low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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