This Shrimp and Vegetables Skillet is a quick and healthy recipe that comes together in less than 30 minutes. It’s loaded with flavorful juicy vegetables like zucchini, squash, bell peppers and large tender shrimp that makes this dish the perfect healthy weeknight meal.
You can make this shrimp and vegetable recipe spicy or non-spicy. It also stores well in containers for meal-prepping and it’s a super easy meal to make for busy weeknight dinners.
For more simple seafood recipes like this, check out my Teriyaki Salmon Stir Fry, Skillet Salmon with Vegetables, and Spicy Honey Garlic Salmon. I assure you, you will love them.
Table of Contents
Why You’ll love this Shrimp with Vegetables Recipe
- Versatile: The recipe is very versatile, as you can swap other veggies in and remove veggies that you don’t like. You can also swap shrimp with chicken, if you want to try another protein with it.
- Very Flavorful: The marinade for this recipe is very simple, yet so flavorful, leaving you wanting seconds.
- Nutritious and Simple: A healthy weeknight meal made with protein packed shrimp and nutrient rich veggies and together in less than 30 minutes.
Veggie Shrimp Ingredients
- Shrimp: You will need some raw large/ or jumbo sized shrimp if you can find some around you. Frozen or fresh works, make sure they are peeled and deveined shrimp, preferably with tails off, but you can easily remove the tails yourself.
- Mixed Vegetables: I used Zucchini, Squash, Bell peppers and purple onion. I feel like this combination easily cooks together evenly. You can always add other types of veggies that will cook around the same time as these.
- Spices: You will need just a few basic spices for this recipe. I like the combination of black pepper, salt, cumin powder, paprika, and chili seasoning (the normal chili dish seasoning, not chili as in hot chili powder).
- Garlic and Lime: You will need some fresh garlic and lime juice for the marinade. This boosts up the flavor like nothing else. Be sure to use fresh garlic, not canned or jarred garlic as well as fresh lime juice.
How to Make Shrimp and Vegetables
- Marinate the Shrimp: Pat dry the shrimp with paper towel and place in a bowl. Add in the marinade ingredients and mix well to coat the shrimp. Set aside.
- Prepare the veggies: Wash and dry the veggies. Cube/chop them and set aside.
- Cook the veggies: In a large non stick pan, sauté with veggies with olive oil until tender. set aside.
- Cook the shrimp: In the same skillet, sauté the shrimp with some olive oil over high heat until fully cooked. This about 6-8 minutes, flipping the shrimp pieces half way through or mixing them a couple of times while cooking.
- Finish up: Bring the veggies back into the skillet and cook together with the shrimp for a couple more minutes.
Tips to Make and Veggies
- Use frozen raw shrimp instead of frozen cooked shrimp. They have a less chewy texture.
- Use large or jumbo size shrimp if you can. They have the most flavor.
- Always use fresh vegetables not frozen for best results.
- You can leave the shrimp to marinate for up to 30 mins, but it’s not essential.
- Cut your veggies into similar sizes, so they cook evenly.
- Best veggie choices to add in: Broccoli, asparagus, mushroom, and sugar snap peas.
- Add some red pepper flakes to add a little zing to the dish.
Shrimps
Shrimp are underwater creatures packed with protein, antioxidants, minerals, and other essential nutrients. They’re one of the most popular types of seafood across the world. Shrimp are low-carb and low-calorie food sources
Health benefits of Shrimp
Shrimp have a great source of omega 3 and 6 fatty acids. They are also high in protein and low in fat. Shrimp promotes eye health, lowers risk of heart disease, strengthens bones and improves brain healthy.
Shrimp Sizes
Shrimp comes in many different sizes. Many times when you shop for shrimp, you will notice the count per/lb. on the bag. The more shrimp count in the bag, the smaller the shrimp size will be. I mostly like using the large and jumbo size for my recipes.
Shrimp vs. Prawns
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. Prawns are usually larger than shrimp. However they both taste the same and share the same nutritional value.
Raw Shrimp vs. Cooked Shrimp
Raw shrimp will need longer time to cook. Cooked shrimp will need very little time to cook. Some people don’t cook cooked shrimp at all and just use them in salads or as shrimp cocktails. I honestly don’t like eating cooked shrimp without cooking it some more. I also like to use raw shrimp because I feel like they come out juicer when cooked and less chewy.
Frequently Asked Questions
No, shrimp are not considered fish. They are considered shell fish. Fish are vertebrates with an internal skeleton. Shrimp are invertebrates with an exoskeleton or carapace.
Shrimp is packed with vitamins and minerals, including omega 3, 6 and vitamin D. It is also a great source of protein with a relatively small amount of fat and very low in calories.
Raw shrimp is a translucent gray. When the shrimp is cooked, it should be an opaque white with some pink and bright red accents. The shrimp will also curl into a tighter ‘C’ shape. Do not eat the shrimp if it is gray or translucent after cooking
No they are not. They have various differences in anatomy. Prawns are unable to bend their bodies sharply the way shrimp can. Their legs are also slightly different. Prawns have three pairs of claw-like legs, while shrimp have only one pair. Prawns also have longer legs than shrimp.
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 shrimp is with salads and veggies.
This recipe is best eaten immediately because of the veggies but leftovers can be stored in the fridge in an airtight container for up to two days. You can reheat in a skillet to rewarm. If you’re in a hurry, reheat in the microwave for 1-2 minutes until warmed through.
More Delicious Shrimp Recipes
- Air Fryer Shrimp and Veggies
- Shrimp Lettuce Salad
- Shrimp Orzo Salad
- Grilled Shrimp Skewers
- Cilantro Lime Shrimp
I hope you enjoy all the recipes I share with you, including this Shrimp and Vegetables Skillet recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use leave a rating and my hashtag to share it with me on INSTAGRAM so I can see your delicious recreations. Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Shrimp and Vegetables Skillet
Ingredients
- 2 lbs. large shrimp raw, deveined and tail off
- 1 tbsp. olive oil light tasting
- Chopped parsley optional for garnishing
Marinade
- 3 tbsps. lime juice
- 1 tsp. salt
- 2 tsps. fresh ground black pepper
- 1 tbsp. chili seasoning the actual beef chili seasoning not chili pepper
- 1 tsp. paprika
- ½ tsps. cumin
- 2 cloves fresh garlic minced
- 1 tbsp. olive oil light tasting
Veggies
- 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 light tasting better
Instructions
- Pat the shrimp dry with paper towel and place into a bowl. Add in the marinade ingredients and mix well to coat the shrimp. Set aside.
- To prepare the veggies, wash and dry them well. Chop/cube them and set aside.
- In a large non stick skillet, add one tablespoon of olive oil and bring to medium/high heat. Sauté the veggies until they are tender and obtain a golden color. Remove and set aside in a bowl.
- In the same skillet, sauté the shrimp with 1 tbsp. of olive oil until they are fully cooked through. This takes about 6-8 minutes, flipping the shrimp pieces over half way through.
- Return the cooked veggies back into the skillet and sauté with the shrimp for another 1-2 minutes.
- Remove from head and serve. Garnish with fresh chopped parsley if you like.
Video
Notes
- Use frozen raw shrimp instead of frozen cooked shrimp. They have a less chewy texture.
- Use large or jumbo size shrimp if you can. They have the most flavor.
- Always use fresh vegetables not frozen for best results.
- You can leave the shrimp to marinate for up to 30 mins, but it’s not essential.
- Cut your veggies into similar sizes, so they cook evenly.
- Best veggie choices to add in: Broccoli, asparagus, mushroom, and sugar snap peas.
- Add some red pepper flakes to add a little zing to the dish.
Dora says
Son-in-law requested this for his birthday dinner I’ve made it before and he chose this for his special day. Love this recipe delicious
Mariam E. says
Hi Dora,
So glad to hear your family loves the recipe. Thanks for leaving a review.
NATHALIE MOORE says
Chili powder or crushed pepper flakes?
Mariam E. says
Hi Nathalie!
It’s neither. It’s chili seasoning, as in the one you make chili soup with.
Dionne says
Is that the same as Chili Powder?
Mariam E. says
It’s chili seasoning, the one you make chili soup with. They are pre-made, almost every store has them. Not chili powder, as in the hot chili powder.
Dionne says
Oh ok I see. I assume it’s a pre made seasoning like taco seasoning… Sorry never made chili before😂 Thank you!
Mariam E. says
Yes it is! You will find it right next to the taco seasoning. If you need help, feel free to email me and I will get to you asap.
Jeannie says
Hi! This looks amazing! I don’t often cook shrimp so I have a couple of questions.
First, when the recipe refers to “chili seasoning,” is that referring to the chili powder/chili seasoning packet I might add to make a huge crockpot of ground beef chili?
Second, do I remove the shrimp from the marinade with a slotted spoon and sauté, or do I just pour the whole bowl of shrimp and marinade into the skillet to sauté?
Thank you so much for this recipe! I look forward to making it!
Mariam E. says
Hi Jeannie!
Sorry for the late reply. I have been on the go. It’s chili seasoning as in the one for the chili soup.
As for the second question, you add everything in. The sauce is mostly from the marinade and you want all those flavors going into the skillet.
Jeannie says
Thank you so much for answering my question!
Rachel says
2 lbs of shrimp for 4 servings is correct?
Mariam E. says
Hi Rachel
Yes. It makes 4 large servings. It can be more for smaller servings.
Angelique says
Sounds simply and I have 2 packs of real shrimp that I’ve been wanting to cook but didn’t really have a recipe. So this recipe is very needed. Thank you and I will post a comment and pic when I cook it. Can’t wait…Thanks for sharing.
Mariam E. says
Hi Angelique!
Can’t wait to hear your feedback on the recipe.
Bernadette says
I made this for dinner tonight and used Chili powder and it was fabulous over Basmati rice. We can’t wait to make this again!
Mariam E. says
Hi Bernadette,
Thanks so much for leaving a review. I am glad to hear you enjoyed the recipe.
Dee says
Due to the being unsure of what she meant by “chili seasoning” it’s glad to know that chili powder works. That’s what I’m about to use also. Wish I had known she meant chili seasoning pack located by taco seasoning packs. 🤦🏻♀️
Mariam E. says
Hi Dee,
Sorry you didn’t catch that earlier. It’s mentioned in the notes and recipe card as well as the blog post. I am sure you will find it much yummier when you use that next time.
Kate says
Can this be done with Chicken?? 2lbs or 900g of shrimp costs over $20
Mariam E. says
of corse! Just cube up the chicken to cook faster.
Stacy says
Easy, simple & absolutely delicious!
Mariam E. says
Thanks so much for the review Stacy! Glad you enjoyed the recipe.
Yussra Farrag says
Super flavourful! Just tried it today and it was a hit! Thank you for the recipe.
Mariam E. says
Hi Yussra,
Happy to hear you enjoyed the recipe. Thanks so much for leaving a review.
Denise Garcia says
Great recipe. Super easy.
Will totally recommend 👌
Mariam E. says
Hi Denise!
Glad you enjoyed the recipe. Thanks for leaving a review.
Janet M Larson says
I made this with a lot of veggies…..trying to stay away from carbs. My husband loved it. I knew I would. I love veggies. I made extra so I could have some for lunch the next day. It’s easy and delicious. I love one pot/skillet meals.
Mariam E. says
Hi Janet,
So happy to hear you guys enjoyed the recipe. It’s a great one for a low carb diet. Thanks for the review.
Lupita says
Awesome recipe thank you
Mariam E. says
Hi Lupita!
Thanks so much for your review. Glad to hear you enjoyed the recipe.