Easy tender shrimp with fresh broccoli, cauliflower, and red bell peppers cooked in a spicy Calabrian pepper lemon garlic sauce with a splash of white wine, creating a simple and healthy shrimp and vegetables meal.
Great for Busy Weeknights
Forget takeout and embrace the art of cooking an easy recipe with simple ingredients without compromising flavor! Imagine this: tender, juicy shrimp in a rainbow of crisp-tender vegetables.
Carrots are added for that touch of sweetness while mushrooms lend an earthy taste, with red bell peppers bursting with vibrant hues, and broccoli and cauliflower offer satisfying bites with a crunch.
So Much Flavor in Every Bite!
All this is tossed in a vibrant sauce that marries the zingy acidity of lemon with the smoldering heat of Calabrian chilis and the warm embrace of garlic – giving so much flavor in every bite.
And here's the best part: this culinary escapade unfolds in a single skillet, ready to conquer your weeknight hunger in under 30 minutes. So grab your ingredients, crank up the heat, and prepare to be swept away by the best spicy shrimp and vegetable dish – your new weeknight hero is here!
More Yummy Shrimp Recipes
- Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
- Jalapeno Pesto and Argentinian Shrimp Pasta
- Shishito Pepper Eggplant Shrimp Stir-Fry
- Spicy Tomato Farro Risotto with Shrimp, Mushrooms and Peas
To begin with, the first thing to do is prepare your rice or pasta for this dish. Next, saute fresh carrots and cremini mushrooms and season with kosher salt. Then, add your red bell pepper, broccoli, cauliflower florets and season that with ground black pepper.
Time for the sauce! Remove the vegetables from the pot and set aside. In the same pot, saute the fresh garlic, deglaze with dry white wine, and reduce. Next, add the low-sodium vegetable broth, crushed Calabrian peppers, more kosher salt, and ground black pepper to taste.
Make a slurry using cornstarch and one part water to thicken the sauce. Then, add and cook the jumbo shrimp. Finish the dish with chopped flat-leaf parsley, fresh lemon juice, and lemon zest, and serve!
See the chili lemon garlic shrimp recipe card for quantities.
Follow the instructions and cooking tips below using the step-by-step picture guide for this easy shrimp recipe.
Cook the mushrooms faster by covering them for at least 5 minutes to sweat without disturbing the pot.
Use a wire spider or a slotted spoon to remove the vegetables to leave the sauce behind easily.
Lower the heat to not burn the leftover reducing sauce to prevent burning while the garlic slices cook.
Deglazing the pot with white wine not only adds flavor but also removes all the browned goodness at the bottom of the pot; that browned goodness is called "fond."
The fond mix with the vegetable broth will create a flavor base for the sauce.
Mixing cornstarch with water is called a slurry; this will thicken the loose sauce, which is great for coating rice granules and pasta without using a roux or butter, making this dish much healthier.
Shrimp tends to carry over cooking, meaning it will continue to cook when the heat is off. Ensure you cook the shrimp ¾ of the way through, then add the finishing touches and cooked vegetables.
Since we also eat with our eyes, adding different colors to your food, like adding a variety of vegetables and garnishing with zest and fresh parsley, creates a great dining experience.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there. Need tips on preparing rice? Check out Cook's Notebook on cooking rice.
Serve the shrimp and vegetables with pasta, like angel hair pasta, a thin spaghetti-like pasta, since the sauce is not thick. Add a side of fresh toasted garlic-rubbed crusty bread and a small salad.
- This is already a dairy-free recipe.
- This is already a gluten-free recipe.
- Jumbo Shrimp - Substitute it with seared or steamed firm-pressed tofu chunks or Seafood mushrooms; they look like Enoki mushrooms but are bigger and taste like seafood. You can also double the amount of vegetables.
- Cooked Jasmine Rice - Use a rice cooker. Or serve with store-bought sides like mashed potatoes.
- Crushed Calabrian Peppers - If you want to make this now but don't have a jar of this delicious pepper, use red pepper chili flakes or cayenne pepper instead.
- Broccoli and Cauliflower Florets - Substitute this with another green vegetable that you may have on hand, like fresh asparagus or green beans cut into thirds.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- Dutch Oven - Use a heavy bottom pan like the Dutch oven to prevent sticking and burning since you will use the browning bits to make the sauce. For this recipe, I used the Lodge 6 Quart Enameled Cast Iron Dutch Oven with a Lid. If you do not have one, use a large skillet instead.
Kitchen Must Haves - Find other tools I use here.
- Refrigerator - To store in the fridge, you can place the lemon chili garlic shrimp and vegetable mixture in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
The Shrimp - Whether you use frozen or fresh shrimp, ensure to thaw the shrimp for even cooking. If you don't have raw shrimp, I suggest seasoning the pre-cooked shrimp separately, then saute it, and adding it at the end instead of during.
Try Cajun seasoning, Italian herb seasoning, or garlic and onion powder with salt and pepper for seasoning.
Frequently Asked Questions
It is essential to avoid being poked by the spike on the shrimp's tail. They can have bacteria and, when poked, may make your finger swollen and sore. Immediately wash your hands with anti-bacterial soap or clean them with soap and sanitize with alcohol.
Then, grab a sharp paring knife and a bowl of cold water. Remove the head of the shrimp with a twist. You can freeze the shrimp carcasses for future seafood stock. Next, peel back the shell, starting where the head was and dividing the shell with your thumbs, where the legs are all the way down to the tail.
Gently separate the shell body from the tail to keep the tail intact. Then, with the knife, remove the vein, a dark thread running along the flesh, by gently creating a shallow slit on the back of the shrimp from where the head was to the tail – its removal eliminates any gritty texture and unwanted flavors.
Do a good rinse of the shrimp under cool water to remove any remaining shell and intestine fragments. Voila! Your succulent shrimp are prepped and ready.
Looking for other seafood recipes like this? Try these:
One Pot Recipes
Looking for other one-pot recipes like this? Try these:
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- Do not use the same utensils on cooked food that previously touched raw seafood to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw seafood shells to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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