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Shrimp and Vegetables Skillet

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A quick and flavorful shrimp and vegetable skillet packed with vibrant veggies and bold spices, perfect for a healthy weeknight meal.

Ingredients

  • 2 lbs. large shrimp (raw, deveined and tail off)
  • 1 tbsp. olive oil (light tasting, for marinade)
  • 3 tbsps. lime juice
  • 1 tsp. salt
  • 2 tsps. fresh ground black pepper
  • 1 tbsp. chili seasoning
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 2 cloves fresh garlic (minced)
  • 1 tbsp. olive oil (for vegetables)
  • 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 shrimp)
  • Chopped parsley (optional for garnishing)

Instructions

  1. Pat the shrimp dry with paper towels and place in a bowl. Add olive oil, lime juice, salt, black pepper, chili seasoning, paprika, cumin, and minced garlic. Mix well to coat and set aside.
  2. Wash, dry, and chop all vegetables. Set aside.
  3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sauté the vegetables until tender and lightly golden. Remove and set aside.
  4. In the same skillet, add another tablespoon of olive oil and cook the shrimp for 6-8 minutes, flipping halfway through, until fully cooked.
  5. Return the vegetables to the skillet and sauté with the shrimp for 1-2 minutes to combine flavors.
  6. Remove from heat, garnish with chopped parsley if desired, and serve.

Notes

  • Use pre-peeled and deveined shrimp to save prep time.
  • Adjust spice levels by reducing or increasing chili seasoning.
  • Serve over rice, quinoa, or cauliflower rice for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/shrimp-and-vegetables-skillet/