Description
Shrimp and Vegetables Skillet is the ultimate weeknight wonder – a vibrant, nutritious dish that comes together in under 30 minutes with minimal cleanup. This colorful, one-pan meal is brimming with juicy shrimp, tender-crisp vegetables, and a delightful blend of seasonings that will have your taste buds singing.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 small zucchini, diced or sliced
- 2 small yellow squash, diced or sliced
- 2 bell peppers, chopped
- 1 cup asparagus, cut into 2-inch pieces (optional)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoon olive oil, divided
- 2 tablespoon butter
- 1/2 cup chicken broth
- 1 tablespoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Begin by patting the shrimp dry with paper towels. In a bowl, toss the shrimp with paprika, onion powder, garlic powder, salt, and pepper until the shrimp are evenly coated.
2. Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, or until the shrimp are pink and just cooked through. Remove the shrimp from the skillet and set them aside on a plate.
3. In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Add the chopped onion and bell peppers, and sauté for about 4 minutes, stirring occasionally.
4. Pour in the chicken broth and add the asparagus (if using). Cover the skillet with a lid and cook for 2 minutes. Then, add the zucchini and yellow squash, cover again, and cook for 3 more minutes, or until the vegetables are tender but still crisp.
5. Stir in the minced garlic and cook for 30 seconds, until fragrant.
6. Return the cooked shrimp to the skillet and toss everything together. Cook for an additional 30 seconds to 1 minute to warm the shrimp through.
7. Garnish the Shrimp and Vegetables Skillet with fresh chopped parsley and serve it hot over cauliflower rice, regular rice, or enjoy it on its own.
Notes
Leftover Shrimp and Vegetables Skillet can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a skillet or the microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg