Begin by placing a large skillet over medium heat and adding a generous drizzle of olive oil. Allow the oil to heat until it shimmers, about 1-2 minutes.

Once the olive oil is ready, add in sliced bell pepper and broccoli florets to the skillet. Sauté these for approximately 3-4 minutes.

Next, mix in the zucchini slices and continue to sauté for an additional 2-3 minutes.

Add the freshly minced garlic to the skillet, stirring it in quickly, and cook for about 30 seconds.

Toss in the shrimp and season with salt, pepper, paprika, and oregano. Cook for 3-4 minutes until the shrimp are pink and opaque.

Once the shrimp are cooked, drizzle with fresh lemon juice and toss everything together gently.

Remove from heat and garnish with finely chopped fresh parsley. Serve immediately.