Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 1/2 red onion, sliced
- 1 tbsp soy sauce (optional for extra flavor)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh lemon wedges, for serving
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the shrimp, season with salt and pepper, and sauté for 2–3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Toss in the garlic and cook for about 30 seconds until fragrant.
- Add all the vegetables: bell peppers, zucchini, broccoli, and red onion. Stir-fry for 5–7 minutes, or until the veggies are just tender but still crisp.
- Return the shrimp to the skillet. Add soy sauce and red pepper flakes, if using. Stir everything together and cook for 1–2 more minutes.
- Squeeze fresh lemon juice over the top and sprinkle with chopped parsley if desired.
- Serve hot—great over rice, noodles, or on its own for a low-carb option!
Want me to add a tip, variation, or nutrition info?