Shrimp and Vegetable Skillet

Shrimp and Vegetable Skillet
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This Shrimp and Vegetable Skillet is a vibrant, healthy, and delicious one-pan dish packed with juicy shrimp and colorful vegetables. Perfect for a quick weeknight dinner, it’s light yet satisfying and can be served over rice, pasta, or enjoyed on its own.

I first made this Shrimp and Vegetable Skillet on a busy weeknight when I needed something fast yet nutritious. My husband loved the perfectly seasoned shrimp, and my daughter enjoyed picking out her favorite veggies. Now, it’s a go-to meal in our home whenever we crave something fresh, easy, and full of flavor!

Shrimp and Vegetable Skillet

Why You’ll Love Shrimp and Vegetable Skillet

Fast and Easy: Ready in under 20 minutes.

Healthy and Flavorful: Packed with protein and nutrient-rich vegetables.

One-Pan Meal: Less cleanup, more convenience.

Customizable: Use your favorite vegetables or seasonings.

Ingredients Notes For Shrimp and Vegetable Skillet

Shrimp: Large, peeled, and deveined shrimp for a quick cook time.

Vegetables: Bell peppers, zucchini, cherry tomatoes, and asparagus for a colorful mix.

Garlic: Freshly minced for bold flavor.

Olive Oil: For sautéing and adding richness.

Lemon Juice: Adds brightness and enhances the seafood flavor.

Seasonings: Paprika, salt, black pepper, and red pepper flakes for a hint of heat.

Recipe Steps

1. Prepare the Shrimp:

1.Pat shrimp dry with a paper towel and season with salt, pepper, and paprika.

2. Sauté the Vegetables:

1.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2.Add bell peppers, zucchini, and asparagus. Cook for 4-5 minutes until slightly tender.

3.Add cherry tomatoes and minced garlic, cooking for another 2 minutes. Remove veggies from the skillet and set aside.

3. Cook the Shrimp:

1.In the same skillet, add another tablespoon of olive oil.

2.Add shrimp and cook for 2 minutes per side until pink and opaque.

3.Squeeze fresh lemon juice over the shrimp.

Shrimp and Vegetable Skillet

4. Combine and Serve:

1.Return the vegetables to the skillet and toss everything together.

2.Cook for 1 more minute to blend flavors, then serve warm.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked shrimp and vegetables separately for up to 2 months. Reheat gently to avoid overcooking.

Variations & Substitutions

Protein Swap: Use chicken or tofu instead of shrimp.

Different Vegetables: Try mushrooms, snap peas, or broccoli.

Extra Flavor: Add a splash of soy sauce or Cajun seasoning for a twist.

Shrimp and Vegetable Skillet

Frequently Asked Questions

Can I use frozen shrimp? Yes, just thaw completely and pat dry before cooking.

What can I serve this with? Enjoy over rice, quinoa, or pasta for a complete meal.

How do I keep shrimp from getting rubbery? Cook just until pink and opaque, about 2 minutes per side.

This Shrimp and Vegetable Skillet is a fresh, flavorful, and effortless meal that’s perfect for any night of the week. Try it once, and it’s sure to become a staple in your kitchen!

Shrimp and Vegetable Skillet

Shrimp and Vegetable Skillet

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder or 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion sliced
  • 1 teaspoon Italian seasoning
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • Season Shrimp: In a bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and black pepper. Set aside.
  • Sauté Veggies: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini, bell pepper, red onion, and cherry tomatoes. Sprinkle with Italian seasoning and sauté for 3-4 minutes until slightly tender.
  • Cook the Shrimp: Push the vegetables to one side of the skillet and add the seasoned shrimp. Cook for 2-3 minutes per side until pink and opaque.
  • Add Lemon Juice: Squeeze fresh lemon juice over the shrimp and vegetables. Stir everything together and cook for another minute.
  • Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve immediately.
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