Seared Lemon-Herb Shrimp with Summer Vegetable Medley

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Quickly seared shrimp tossed with a vibrant mix of zucchini, cherry tomatoes, and bell peppers in a zesty lemon-herb sauce. This Mediterranean-inspired seafood recipe (gluten free), ready in about 22 minutes, pairs large shrimp, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, peeled and deveined large shrimp
• 1 medium, diced into 1/2-inch pieces zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 cup, halved cherry tomatoes
• 2 tbsp, chopped fresh parsley
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3, minced garlic cloves
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sear shrimp for 2 minutes per side until pink and opaque, then transfer to a plate.
2. Step 2: In the same skillet, add 1 tbsp extra virgin olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 medium diced zucchini and 1 medium diced red bell pepper, cooking for 4-5 minutes until vegetables soften but remain slightly crisp.
3. Step 3: Stir in 1 cup halved cherry tomatoes, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp sea salt, and 1/4 tsp black pepper. Cook for another 2 minutes until tomatoes soften and flavors meld.
4. Step 4: Return the cooked shrimp to the skillet, toss to combine with the vegetable medley and heat through for 1 minute. Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.