Dinner

Lemon and Garlic Shrimp with Spring Veggies Recipe

ByClara Bennett April 7, 2026April 7, 2026

Introduction

This Lemon and Garlic Shrimp with Spring Veggies is a bright and flavorful dish perfect for a quick weeknight dinner. Tender shrimp are cooked in a zesty lemon garlic sauce, paired with fresh asparagus and zucchini, and served over a nutty wild rice blend. It’s light, healthy, and packed with vibrant spring flavors.

A white bowl filled with a shrimp and vegetable mix, where the top layer is made of small pink shrimp, green asparagus pieces, and light green zucchini slices, all sprinkled with fresh green herbs. On one side of the bowl, there is a lemon half, yellow and juicy, adding a bright touch. Above the bowl, a smaller white bowl holds a mix of brown and wild rice, with a grainy texture. Around the bowls, there are whole fresh ingredients including a yellow lemon, a split open garlic bulb with white cloves, a green zucchini, asparagus stalks, and green leafy herbs. Nearby, a silver spoon lies on the left side and a beige cloth is partially visible on the right side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp (peeled, deveined, tail off)
2 cups asparagus, chopped (220 grams)
2 baby zucchini, chopped (225 grams)
2/3 cup Lundberg Wild Rice Blend (cooked according to package directions)
1/4 cup fresh parsley, chopped
1 1/2 tbsp ghee or butter
1/2 tbsp olive oil
1 lemon, juiced and zested
2/3 cup dry white wine (I like Sauvignon Blanc)
4 garlic cloves, minced
1/2 tbsp arrowroot flour (or cornstarch)
1/4 tsp red pepper flakes
Salt and pepper to taste

Instructions

Step 1: Add chopped zucchini and asparagus to a microwave-safe dish. Cover with a damp paper towel and microwave for 3 minutes. Then, set aside in the refrigerator to keep chilled.
Step 2: Heat olive oil in a large pan over medium-high heat. Place shrimp in a single layer and cook without moving for 2 to 3 minutes until the bottom side is starting to turn opaque.
Step 3: Flip the shrimp and add the lemon juice, lemon zest, minced garlic, white wine, arrowroot flour, red pepper flakes, salt, and pepper. Cook until shrimp are mostly opaque, then stir in ghee and chopped parsley to create a flavorful sauce.
Step 4: Remove the pan from heat and gently toss in the chilled asparagus and zucchini. Serve the shrimp and veggies hot over the cooked wild rice blend for a complete meal.

Tips & Variations

For a gluten-free option, ensure your wild rice blend is certified gluten-free and use arrowroot flour as the thickener.
Add a splash of lemon juice at the end for extra brightness before serving.
Swap shrimp for scallops or chicken breast if preferred.

Storage

Store leftover shrimp and veggies in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the shrimp. The wild rice can be stored separately and reheated as needed.