Description
A vibrant and delicious shrimp dish combined with colorful vegetables, perfect for busy weeknight dinners.
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup sugar snap peas, trimmed
- 1 lemon, juiced
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat three tablespoons of olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about one minute, until fragrant.
- Toss in the diced red bell pepper and sugar snap peas, sautéing for 3-4 minutes until the vegetables begin to soften.
- Add the shrimp to the skillet along with the lemon juice, oregano, salt, and pepper. Stir to combine everything well.
- Cook the shrimp for about 4-5 minutes, stirring occasionally, until they turn pink and opaque.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Serve alongside quinoa or a simple green salad. Store leftovers in an airtight container for up to two days.