Garlic Shrimp and Vegetable Sauté

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced
• 1 cup broccoli florets
• Salt and pepper, to taste
• 1 tablespoon soy sauce (optional)
• 1 teaspoon lemon juice or zest
• Fresh parsley or green onion, for garnish (optional)

Instructions

1. Prep the shrimp and vegetables: Rinse and pat dry the shrimp. Cut all vegetables as directed above so they’re ready to go.
2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
3. Add the shrimp to the skillet. Season lightly with salt and pepper. Cook for about 2–3 minutes per side until shrimp are pink and opaque. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and onions, sautéing for about 1 minute until fragrant.
5. Add the broccoli, bell peppers, and zucchini. Stir-fry for 4–6 minutes, or until vegetables are just tender-crisp.
6. Return the shrimp to the skillet. Stir in soy sauce (if using), lemon juice, and adjust seasoning with salt and pepper.
7. Toss everything together for another 1–2 minutes to heat through.
8. Serve warm, garnished with chopped parsley or green onions.

Great served over rice, quinoa, or noodles!

Let me know if you’d like a spicier version or a low-carb twist!