This is the kind of shrimp dinner that looks like you tried harder than you did.
The asparagus and red peppers cook first with olive oil, lemon zest, and salt, then the shrimp gets a garlicky broth sauce with lemon juice and parsley.
It lands fresh, warm, and saucy without feeling heavy.
Serve it for busy weeknights, spring dinners, light meal prep, or whenever a plate of rice needs something a little brighter on top.
If you are building a seafood dinner run, this fits beside Lemon Garlic Butter Shrimp with Zucchini Noodles, Shrimp Verde Spiced Rice, Grilled Citrus Shrimp Salad with Pistachios, and Shrimp Summer Rolls with Sesame-Soy Sauce.
What You Will Grab For The Skillet
How To Make Garlic Shrimp & Vegetables
1. Heat oil for the vegetables
Add the first part of the olive oil to a large skillet.
2. Add red peppers
Pour the diced red peppers into the skillet.
3. Add asparagus
Add the asparagus pieces over the peppers.
4. Add lemon zest and salt
Add the lemon zest, then season the vegetables with part of the salt.
5. Cook the vegetables
Cook the vegetables for 6 minutes, stirring so the asparagus starts to soften but still looks green.
6. Cover the vegetables
Move the vegetables to a bowl and cover them to keep warm.
7. Add oil and garlic
Add the rest of the olive oil to the skillet, then add the minced garlic.
8. Add shrimp
Add the raw shrimp to the garlic in the skillet.
9. Mix broth and cornstarch
Stir the chicken broth and cornstarch together before adding them to the shrimp.
10. Pour in the broth mixture
Pour the broth mixture into the skillet and add the remaining salt.
11. Cook the shrimp
Cook for 2 minutes, until the shrimp turn pink and the sauce lightly thickens.
12. Add lemon juice and parsley
Add lemon juice, then sprinkle in the parsley and stir everything together.
13. Serve over the vegetables
Spoon the shrimp and sauce over the warm vegetables.
14. Plate with rice
Serve the shrimp and vegetables over cooked rice if you want a fuller dinner plate.
Why The Vegetables Go First
The asparagus and peppers need a little more time than the shrimp, so cooking them first keeps the shrimp from turning tough.
Covering the vegetables also keeps them warm while the garlic sauce comes together.
Serve It With
Rice is shown here and it catches the light sauce nicely.
You could also serve the shrimp and vegetables on their own if you want a lighter plate.
Storing Leftovers
Keep leftovers covered in the fridge once they cool.
Warm them gently so the shrimp does not go rubbery, because shrimp can be dramatic like that.
Skillet Notes
Cut the asparagus evenly so the pieces cook at the same pace.
Whisk the cornstarch into the broth before it hits the pan so the sauce stays smooth.
Quick Answers
How do I know the shrimp is done?
The shrimp should be pink, curled, and no longer gray.
Why use chicken broth?
The broth makes a light sauce and gives the cornstarch something to thicken.
Can I skip the rice?
Yes, the shrimp and vegetables are shown with rice, but the skillet part stands on its own too.
Lemon Garlic Shrimp and Vegetables
This lemon garlic shrimp and vegetables recipe cooks asparagus and red peppers first, then finishes shrimp in a light garlic, broth, lemon, and parsley sauce. Serve it over rice for a clean, bright dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: dairy free, Egg Free, Gluten-Free, Nut Free
Ingredients
- 4 teaspoons extravirgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds fresh asparagus, trimmed and cut into 1inch lengths
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, peeled and deveined
- 1 cup reducedsodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Cooked rice, for serving
Instructions
1. Heat 2 teaspoons olive oil in a large skillet.
2. Add the diced red bell peppers.
3. Add the asparagus.
4. Add lemon zest and 1/4 teaspoon salt.
5. Cook, stirring, for 6 minutes.
6. Transfer the vegetables to a bowl and cover to keep warm.
7. Add the remaining olive oil to the skillet.
8. Add the garlic and cook briefly.
9. Add the shrimp.
10. Whisk the chicken broth and cornstarch together.
11. Pour the broth mixture into the skillet.
12. Add the remaining salt.
13. Cook for 2 minutes, until the sauce thickens lightly and the shrimp turn pink.
14. Stir in lemon juice and parsley.
15. Serve the shrimp and sauce over the vegetables with rice.
Notes
Cut the asparagus into even pieces so it cooks at the same pace.
Stir the cornstarch into the broth before adding it to the pan.
Remove the shrimp from heat once they are pink and curled.
Check Out More Summer Dinner Ideas!
Blackened Barbecue Shrimp Salad
Crispy Fish With Scallions and Peppers