Lemon Herb Shrimp and Veggie Skillet

Heat olive oil in a large skillet over medium heat.

Add minced garlic and sauté for 1 minute until fragrant.

Add the shrimp, season with salt, pepper, and dried herbs. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add bell peppers, zucchini, and cherry tomatoes. Cook for 5-7 minutes until tender.

Return shrimp to the skillet, drizzle with lemon juice, and toss everything together.

Cook for another minute to combine flavors.

Garnish with fresh parsley and serve immediately.

Serving and Storage Tips:
Serve hot with rice, quinoa, or crusty bread. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.