Go Back
In the hustle and bustle of everyday life, finding time to prepare a delicious, nutritious meal can often feel like a daunting task. Fortunately, the Quick Garlic Butter Shrimp and Veggie Bowls recipe provides a perfect solution. This dish not only comes together in under 30 minutes but also combines succulent shrimp with vibrant vegetables and fluffy jasmine rice or quinoa. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress with its rich flavors and beautiful presentation.

Quick Garlic Butter Shrimp and Veggie Bowls

Discover the joy of cooking with our Quick Garlic Butter Shrimp and Veggie Bowls! Perfect for busy days, this delicious meal comes together in under 30 minutes. Featuring succulent shrimp, colorful vegetables, and your choice of fluffy jasmine rice or quinoa, it’s a feast for the senses. Easy to customize to fit dietary needs, this recipe balances rich flavors with vibrant nutrition. Impress your guests or enjoy a quick weeknight dinner with this satisfying dish!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

4 cloves garlic, minced

1 medium zucchini, sliced into half-moons

1 red bell pepper, thinly sliced

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

2 cups cooked jasmine rice (or quinoa for a healthier option)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prep the Ingredients: Start by peeling and deveining the shrimp if not already done. Slice the zucchini and red bell pepper, and halve the cherry tomatoes. Set everything aside.

    Cook the Shrimp: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Quickly add the shrimp to the skillet, seasoned with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the zucchini, red bell pepper, and cherry tomatoes. Sauté for about 4-5 minutes until the vegetables are tender but still crisp. Stir in the fresh spinach and cook until just wilted, about 1 minute.

        Combine Everything: Return the cooked shrimp to the skillet with the veggies. Toss everything together to heat through and combine the flavors, adjusting seasoning with extra salt and pepper if needed.

          Serve: Spoon the cooked jasmine rice or quinoa into bowls, then generously top with the garlic butter shrimp and veggie mixture. Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing.

            Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings