Name: Riverbank Wok-Seared Lemon-Garlic Shrimp & Summer Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined; 2 tbsp avocado oil; 1 lemon, zested and juiced; 4 garlic cloves, finely minced; 1 1/2 cups zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1 1/2 cups yellow squash, sliced into half-moons; 1/2 cup red onion, thinly sliced; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 1/2 tsp sea salt, plus more to taste; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 tbsp fresh basil, thinly sliced

Riverbank Wok-Seared Lemon-Garlic Shrimp & Summer Vegetables

CookwithNewsletter

This dish captures the carefree, sun-drenched feeling of a river float in every bite. Plump shrimp seared at high heat develop a delicate char, while peak-summer California veggies—zucchini, squash, cherry tomatoes—keep things lively and fresh. A burst of lemon and fresh herbs adds brightness and just a hint of riverbank wildness. Perfect for keto and dairy-free diets, this is a meal that’s light, quick, and full of vibrant flavor—ideal for summer nights when the only thing on the agenda is relaxing and eating well.

Ingredients

Instructions

Pat shrimp very dry with paper towels and season lightly with salt and black pepper. In a bowl, toss shrimp with half the lemon zest and half the minced garlic. Set aside while prepping vegetables.
Heat a large wok (or 12-inch skillet) over high heat until just smoking. Add 1 tbsp avocado oil, swirling to coat the sides. Add the shrimp in a single layer. Sear, tossing constantly with a scooping motion, until just pink and curled, 2-3 minutes. Transfer shrimp to a plate.
Add remaining oil to wok. Add red onion and cook, stirring constantly, about 1 minute. Add zucchini and yellow squash, season with smoked paprika and cayenne, and stir-fry 2 minutes until veggies are just tender with some browning.
Add cherry tomatoes and remaining garlic. Stir-fry 1 minute until tomatoes start to soften.
Return shrimp (and any juices) to wok. Add lemon juice and remaining zest. Toss everything together for 30 seconds to heat through and combine flavors. Adjust seasoning with salt and pepper.
Remove from heat. Sprinkle with parsley and basil. Serve immediately, garnished with extra herbs and lemon wedges if desired.