Here's something you'll love: a dish that's bursting with flavor, incredibly easy to make, and comes together in under 30 minutes. Garlic Butter Shrimp and Vegetables is a go-to meal for busy weeknights, delivering a perfect balance of juicy shrimp, crisp-tender vegetables, and a rich, buttery garlic sauce.

I first made this recipe on a night when I wanted something quick but packed with flavor. With just a handful of ingredients and one pan, I had dinner ready in no time. Now, it’s a staple in my kitchen, and I bet it will become one in yours too.

Why You'll Love This Garlic Butter Shrimp And Vegetables

Get ready for a dinner that’s as easy as it is delicious. This dish is perfect for those nights when you need something quick but don’t want to sacrifice flavor.

One of the best things about this recipe is its simplicity. With just a few pantry staples and fresh ingredients, you can have a restaurant-quality meal in no time.

It’s also incredibly healthy. Packed with lean protein from the shrimp and fiber-rich vegetables, this dish is as nutritious as it is tasty.

Cleanup is a breeze. Since everything cooks in one pan, you won’t be stuck washing a mountain of dishes afterward.

Plus, this recipe is endlessly customizable. Swap in your favorite vegetables, adjust the seasonings to your taste, or add a sprinkle of Parmesan for an extra flavor boost.

Ingredients Notes

The beauty of this recipe lies in its fresh and simple ingredients. Each one plays a key role in making this dish shine.

Shrimp is the star of this meal. Opt for large or jumbo shrimp, peeled and deveined, for the best texture and flavor. If using frozen shrimp, be sure to thaw them completely and pat them dry before cooking.

Butter and garlic are the foundation of the rich, flavorful sauce. Use unsalted butter so you can control the salt level, and fresh garlic for the most robust taste. Minced garlic releases more flavor as it cooks, infusing the butter with an irresistible aroma.

Vegetables add color, crunch, and nutrition. Bell peppers, zucchini, and cherry tomatoes are a great combination, but feel free to use what you have on hand. Aim for vegetables that cook quickly to keep the dish balanced.

Lemon juice brightens the dish and balances the richness of the butter. Freshly squeezed lemon juice is always best for a vibrant, tangy flavor.

A few seasonings bring everything together. A sprinkle of salt, pepper, and a dash of red pepper flakes add just the right amount of kick without overpowering the dish.

A good nonstick or stainless steel skillet is all you need to bring this dish together. A large pan ensures the shrimp and vegetables cook evenly without overcrowding.

How To Make This Garlic Butter Shrimp And Vegetables

This dish comes together in just a few simple steps, making it perfect for busy evenings when you want something quick and satisfying.

Start by preparing your shrimp. If they aren’t already peeled and deveined, take a few minutes to remove the shells and veins. Pat them dry with a paper towel to help them sear properly in the pan.

Heat a large skillet over medium-high heat and melt half of the butter. Once it’s sizzling, add the shrimp in a single layer. Cook them for about 2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery. Remove them from the pan and set aside.

In the same pan, add the remaining butter along with the minced garlic. Let it cook for about 30 seconds until fragrant, stirring constantly to prevent burning.

Toss in your chopped vegetables, stirring occasionally to ensure they cook evenly. You want them tender-crisp, not mushy, so about 4-5 minutes should be perfect.

Return the shrimp to the pan and squeeze in fresh lemon juice. Toss everything together to coat in the buttery garlic sauce. Taste and adjust seasoning as needed before serving.

From start to finish, this dish takes less than 30 minutes, making it a perfect choice for a quick and delicious meal.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors continue to meld, making this dish just as delicious the next day.

For longer storage, you can freeze the cooked shrimp and vegetables in a freezer-safe container for up to two months. Just be aware that the texture of the vegetables may soften after thawing.

When reheating, use a skillet over medium heat rather than a microwave. This helps maintain the texture of the shrimp and keeps the sauce from becoming too greasy.

Variations and Substitutions

This recipe is wonderfully versatile, allowing you to make it your own with simple swaps and additions.

For a heartier meal, serve this dish over cooked pasta, rice, or quinoa. The garlic butter sauce coats grains beautifully, adding an extra layer of indulgence.

If you love spice, add a dash of cayenne pepper or an extra sprinkle of red pepper flakes. You can also mix in a bit of hot sauce for extra heat.

Swap out the vegetables based on what’s in season or what you have in your fridge. Asparagus, broccoli, or snap peas make great alternatives.

For a dairy-free version, replace the butter with olive oil or a plant-based butter substitute. You’ll still get a rich, flavorful sauce with a slightly different texture.

No shrimp on hand? Try using diced chicken breast instead. Just cook it a little longer to ensure it’s fully done before adding the vegetables.

Experiment with different herbs and seasonings. Fresh parsley, basil, or a sprinkle of Parmesan can take this dish to another level.

Whether you stick to the original recipe or add your own twist, Garlic Butter Shrimp and Vegetables is guaranteed to be a hit at the dinner table.