🍤🥦 Garlic Butter Shrimp & Veggie Bowl 🌽🍅

A colorful, wholesome bowl featuring juicy garlic butter shrimp, crisp-tender vegetables, and a hint of fresh lemon. It’s packed with protein, ready in just 30 minutes, and can be served over rice, quinoa, or cauliflower rice for a low-carb option.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

🛒 Ingredients

For the Shrimp

• 1½ lbs (680 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Juice of ½ lemon

For the Vegetables

• 2 cups broccoli florets
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Optional Base

• 3 cups cooked jasmine or brown rice
• OR 3 cups cauliflower rice (for a low-carb version)

Garnish

• 2 tablespoons chopped fresh parsley
• Lemon wedges
• Grated Parmesan (optional)

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👩‍🍳 Instructions

1. Cook the Vegetables

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the broccoli, zucchini, and bell pepper. Cook for 5–6 minutes, stirring occasionally.
3. Stir in the corn and cherry tomatoes and cook for 2–3 minutes, just until the tomatoes begin to soften.
4. Season with salt and pepper, then transfer the vegetables to a plate.

2. Cook the Shrimp

1. Pat the shrimp dry and season with paprika, Italian seasoning, salt, and pepper.
2. In the same skillet, heat the olive oil and butter.
3. Add the garlic and cook for 30 seconds, until fragrant.
4. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque.
5. Stir in the lemon juice and red pepper flakes, if using.

3. Assemble the Bowls

1. Divide the rice or cauliflower rice among four bowls.
2. Top with the sautéed vegetables.
3. Add the garlic butter shrimp.
4. Spoon any remaining garlic butter sauce from the skillet over the bowls.

4. Garnish & Serve

• Sprinkle with fresh parsley.
• Add grated Parmesan if desired.
• Serve with lemon wedges for an extra burst of freshness.

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🍽️ Optional Add-Ins

• Sliced avocado
• Baby spinach or kale
• Mushrooms
• Asparagus
• Snap peas
• Crumbled feta cheese
• Toasted pumpkin or sunflower seeds

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🥣 Approximate Nutrition (Without Rice, Per Serving)

• Calories: 340
• Protein: 33 g
• Fat: 17 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Net Carbs: 10 g

With ¾ cup cooked rice, add approximately:

• Calories: +160
• Carbohydrates: +35 g
• Protein: +3 g

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💡 Tips

• Don’t overcook the shrimp—they’re done as soon as they turn pink and curl into a loose “C.”
• For extra flavor, marinate the shrimp in the seasonings and a tablespoon of lemon juice for 15–20 minutes before cooking.
• Use fresh vegetables when possible for the best texture, but frozen broccoli and corn work well for quick weeknight meals.
• Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.