This Shrimp and Vegetable Skillet is a quick and healthy dinner or lunch recipe! It’s super low in carbs and loaded with delicious veggies. You can make this spicy or non-spicy and stores well in containers for meal-prepping.
SHRIMP AND VEGETABLE SKILLET
What I love about this dish is the fact that it’s soooooo simple to make! Below I will include step-by-step photos to show you. But first I want to cover a few important things about “Shrimp”.
MORE ABOUT SHRIMP
Many people do not like shrimp but it’s one of my favorite sea foods ever! I use shrimp for so many of my recipes because they are super easy to thaw and cook. It’s also a great healthy protein. They are high in protein, low in fat and a great source of iron. Shrimp is also a great source of Omega 3 and 6 fatty acids.
Many times when you shop for shrimps, you will notice the count per/lb. on the bag. The more shrimp count in the bag, the smaller the shrimp size will be. At first when I started to learn how to cook, the numbers were very confusing to me and then I eventually understood what they meant. I like using the large sizes for pasta dishes and grilling. For rice pilafs or fried rice, I like using the medium size. For certain salads, I like using the smaller or baby size. You can also use the baby size for dips.
USING RAW SHRIMP VS. COOKED SHRIMP
This really all depends on your preferences. Raw shrimp will need longer time to cook. Cooked shrimps will need very little time to cook. In fact some people don’t cook them at all and just use them in salad or for shrimp cocktails. I honestly don’t like eating cooked shrimps without cooking it some more. I also like to use raw shrimps because I feel like they come out juicer when cooked.
ARE PAWNS SHRIMPS?
Prawns and shrimp are often confused. In fact, you may have even heard that prawns and shrimp are one and the same but they are not. Even though they’re closely related, the two have similarities and differences. Some countries also refer to shrimps as Pawns. Pawns are usually larger than shrimps. However they both taste the same and share the same nutritional value.
WHAT CAN I SERVE SHRIMP WITH?
You can literally serve shrimp with almost anything you like. They are used in wraps, in rice pilafs/fried rice, salads, dips, sandwiches, pasta, you name it. If you care on a low carb diet, your best bet to serve shrimps is with salads and veggies.
HOW TO MAKE THE SHRIMP AND VEGETABLE SKILLET
First thing I like to do it cut up all the veggies I want to add to the dish. You can chose anything you like. I used squash, zucchini, bell pepper and red onions. You can added broccoli, sugar snap peas, carrots etc. I just use whatever I find in my fridge at the time. I sauté them with some olive oil until they are caramelized and set them aside in a bowl. while I cook the shrimps.
For the shrimps, you can marinate them ahead of time if you like or just simply marinate it before you cook it. I suggest you at least give it about 10 minutes to marinate. If you like, you can marinate them first and then cut up the veggies, this will allow it to marinate for at least 15 minutes between cutting and cooking the veggies.
In a skillet over medium heat, add in some olive oil sauté the shrimp until they are about fully cooked. Add in the cooked veggies and let them sauté together for a couple more minute. You can serve while it’s warm with a side dish or add to meal prep containers for later use.
It’s that simple! Sometimes people hate doing all the healthy cooking because it takes extra time blah blah but just look how easy it was to prepare this delicious Shrimp and Vegetable Skillet dish. Literally takes like 20 minutes all together. I hope you like it and are inspired to eat more healthier dishes like this one. If you try it and like it, you can always leave a rating on my recipe card below. Share your delicious recreation with me on my Instagram DM and be sure to also follow me on Pinterest!
OTHER SHRIMP RECIPES YOU MAY LIKE
Shrimp and Vegetable Skillet
- 2 lbs. large shrimp raw
- 3 tbsps. lime juice
- 1 tsp. salt
- 2 tsps. fresh ground black pepper
- 1 tbsp. chili powder
- 1 tsp. paprika
- 1/2 tsps. cumin
- 2 fresh garlic cloves minced
- 2 tbsps. olive oil
- 1 small purple onion diced
- 1 large zucchini halved and sliced
- 1 large yellow squash halved and sliced
- 1 red bell pepper cubed
- 1 tbsp. olive oil
- Marinate the shrimp with the spices, lime juice and olive oil.
- Meanwhile, chop and slice the veggies.
- Add one tablespoon of olive oil in a skillet and bring to medium heat. Saute the veggies until they obtain a gold color and are tender. Remove and set aside in a bowl.
- In the same skillet, saute the shrimp until they are fully cooked. Then return the cookies veggies to the skillet and saute with the shrimps for 1-2 minutes.
- Remove and serve.