Why You’ll Love Shrimp and Vegetables Skillet Recipe
This recipe is fast, fresh, and packed with flavor. The shrimp cook quickly and soak up a zesty lime and spice marinade, while the vegetables add color, texture, and a light sweetness. Everything is made in one skillet, which means easy cooking and easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs. large raw shrimp, deveined and tails removed
1 tbsp. olive oil
3 tbsps. lime juice
1 tsp. salt
2 tsps. fresh ground black pepper
1 tbsp. chili seasoning
1 tsp. paprika
½ tsp. cumin
2 cloves fresh garlic, minced
1 small purple onion, diced
1 large zucchini, halved and sliced
1 large yellow squash, halved and sliced
1 large red bell pepper, cubed
1 tbsp. olive oil, for cooking the vegetables
1 tbsp. olive oil, for cooking the shrimp
Chopped parsley, optional for garnish
Directions
Pat the shrimp dry with paper towels and place them in a bowl. Add the lime juice, salt, black pepper, chili seasoning, paprika, cumin, garlic, and olive oil. Mix well until the shrimp are evenly coated, then set aside.
Wash and dry the vegetables. Dice the onion, slice the zucchini and yellow squash, and cube the red bell pepper.
Heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the vegetables and sauté until tender and lightly golden. Remove them from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the shrimp and cook for 6 to 8 minutes, flipping halfway through, until fully cooked.
Return the cooked vegetables to the skillet and toss everything together for 1 to 2 minutes.
Remove from heat and serve warm. Garnish with fresh chopped parsley if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
You can swap the zucchini or yellow squash for broccoli, asparagus, mushrooms, or green beans. For extra heat, add crushed red pepper flakes or a pinch of cayenne. You can also serve the skillet over rice, quinoa, pasta, or cauliflower rice for a more filling meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat until warmed through. Avoid overcooking, since shrimp can become tough. You can also microwave leftovers in short intervals, stirring between each one.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, then pat them dry before seasoning.
How do I know when shrimp are cooked?
Shrimp are done when they turn pink, opaque, and curl slightly.
Can I use cooked shrimp?
Yes, but add them at the end and cook only until warmed through.
Can I make this recipe spicy?
Yes. Add red pepper flakes, cayenne pepper, or diced jalapeño.
What can I serve with this skillet?
It pairs well with rice, pasta, quinoa, salad, or warm tortillas.
Can I use other vegetables?
Yes. Broccoli, mushrooms, asparagus, carrots, or snap peas work well.
Can I make this ahead of time?
You can chop the vegetables and marinate the shrimp ahead, but cook everything fresh for the best texture.
How long does this last in the fridge?
It keeps well for up to 3 days in an airtight container.
Can I freeze leftovers?
Freezing is not ideal because the vegetables may become watery, but it can be done for up to 2 months.
Is this recipe low carb?
Yes, the skillet itself is naturally low carb, especially when served without rice or pasta.
Conclusion
Shrimp and Vegetables Skillet is a simple, colorful, and satisfying meal that comes together quickly with fresh ingredients and bold seasoning. It is perfect for a healthy weeknight dinner and easy enough to customize with your favorite vegetables or sides.
