Prep the shrimp: Pat the shrimp very dry with paper towels. Dry shrimp sear better and don’t steam.

Chop the veggies: Slice the zucchini into half-moons, cut the bell pepper into strips, chop the broccoli into small florets, trim snap peas, and thinly slice the red onion.

Make the garlic-lemon mix: In a small bowl, combine minced garlic, lemon zest, half the lemon juice, smoked paprika, a pinch of red pepper flakes, 1 tablespoon olive oil, and a small pinch of salt.

Season the shrimp: Toss the shrimp with half of the garlic-lemon mix. Let it sit while you start the vegetables.

Cook the veggies: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add onion and bell pepper; cook 2 minutes. Add broccoli, zucchini, and snap peas; season with salt and pepper. Stir-fry 4–5 minutes until tender-crisp. Splash in the soy sauce (optional) and transfer veggies to a plate.

Sear the shrimp: Add a light drizzle of oil if needed. Lay shrimp in a single layer. Cook 1.5–2 minutes per side until just pink and opaque. Don’t overcook.

Add flavor back: Return veggies to the pan with the shrimp. Pour in the remaining garlic-lemon mix and the rest of the lemon juice. Toss for 30–60 seconds to coat and warm through. Adjust salt and pepper to taste.

Finish and serve: Sprinkle chopped parsley on top. Serve as-is for a low-carb plate or spoon over cauliflower rice, brown rice, or quinoa if you want extra staying power.