Pat the 8 jumbo shrimp dry with paper towels and season both sides with 1/4 tsp kosher salt and 1/8 tsp black pepper. Trim and cut the broccoli into bite-sized florets (about 1 cup). Halve the zucchini lengthwise and slice into 1/4-inch half-moons (about 1/2 cup). Clean and slice mushrooms (about 3/4 cup). Thinly slice 1/2 cup yellow onion and julienne or thinly slice 1/2 cup carrots. Mince 2 tsp garlic and chop 1 tbsp fresh parsley for garnish.

Sear shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and the pan is hot but not smoking, add the shrimp in a single layer. Sear 1-2 minutes per side until pink and just cooked through (opaque and firm). Remove shrimp to a plate and cover lightly to keep warm.

Sauté aromatics

Reduce heat to medium. Add the sliced onion and carrots to the skillet and sauté 2-3 minutes until they begin to soften. Add the minced garlic and red pepper flakes (1/4 tsp) and cook 30 seconds until fragrant, stirring constantly so the garlic does not brown.

Cook vegetables

Add the broccoli florets and sliced zucchini to the skillet. Increase heat to medium-high and sauté 3-4 minutes, stirring frequently, until broccoli is bright green and tender-crisp and zucchini is just softened. Add the sliced mushrooms and continue to cook 2 minutes until the mushrooms release moisture and begin to brown. If the pan becomes too dry, add 1–2 tablespoons of the white wine or broth to deglaze.

Build sauce and finish

Return the cooked shrimp to the skillet with the vegetables. Pour in 2 tablespoons dry white wine (or chicken broth) and 1 tablespoon low-sodium soy sauce. Add the remaining 1/4 tsp kosher salt, 1/8 tsp black pepper, and the juice of 1 tablespoon lemon. Stir to combine and let the liquid reduce 1-2 minutes to form a light glaze coating the shrimp and vegetables.

Adjust seasoning and serve

Taste and adjust seasoning as needed (add more lemon for brightness, a pinch more salt, or a dash of soy sauce). Sprinkle 1 tablespoon chopped fresh parsley over the dish and serve immediately. Serve alone, over rice, pasta, or with crusty bread. Estimated serving size: this recipe serves 1–2 as a main (1 if large appetite, 2 with sides).