Shrimp and Vegetable Skillet with Garlic and Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A quick and flavorful one-pan meal with succulent shrimp, bell peppers, and zucchini, seasoned with garlic and a hint of heat. This mediterranean-inspired whole30 (anti-inflammatory, dairy-free) ready in about 20 minutes pairs 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 300 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

• 12 oz, peeled and deveined Shrimp
• 2 tbsp Olive oil
• 1 medium, sliced into thin strips Bell peppers
• 1 medium, sliced into 1/4-inch rounds Zucchini
• 3 cloves, minced Garlic
• 1/4 tsp Red pepper flakes
• 1/2, juiced Lemon
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
2. Step 2: In the same skillet, add 1 medium sliced bell pepper (thin strips) and 1 medium sliced zucchini (1/4-inch rounds), and cook for 4-5 minutes until vegetables begin to soften, stirring occasionally.
3. Step 3: Return the shrimp to the skillet, add 3 minced garlic cloves, 1/4 tsp red pepper flakes, 1/2 lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 more minute until fragrant and shrimp are heated through.