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Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from the pan and set aside.
Add the remaining oil to the skillet and sauté garlic for 30 seconds.
Add zucchini, bell pepper, and onion. Cook for 5–6 minutes until tender-crisp.
Return shrimp to the skillet. Add lemon juice, oregano, salt, and pepper. Stir well to combine and heat through.
Garnish with fresh parsley and serve immediately.
Serving and storage tips:
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