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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.

Shrimp and Vegetables served in a black bowl
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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.

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.
shrimp sautéed in a white skillet
  • 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.
sautéed veggies over cooked shrimp in a white skillet.
  • 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

Are shrimp fish?

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.

Is shrimp healthy to eat?

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.

How do I know when shrimp is cooked?

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

Are shrimp Prawns?

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.

What to serve with 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.

How to store shrimp and vegetables?

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.

Shrimp and Vegetable cooked in a white skillet.

More Delicious Shrimp Recipes

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!

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4.85 from 186 votes

Shrimp and Vegetables Skillet

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. This dish comes together in less than 30 minutes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

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.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 11.1g | Protein: 47.3g | Fat: 12.3g | Saturated Fat: 2.8g | Sodium: 913.8mg | Sugar: 4.3g
Like this recipe? Rate and comment below!
4.85 from 186 votes (138 ratings without comment)

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Recipe Rating




166 Comments

  1. 5 stars
    I was tired, hungry, and in need of a fast recipe for dinner. I found shrimp 🍤 on sale and had all the other ingredients on hand. I found a recipe for beef chili seasoning so I improvised. The smoked paprika gave it just the right kick! I added chopped Italian eggplant and diced fresh tomatoes. I added butter as a finish for umami. Nom Nom!!

    It was absolutely delicious 😋!!! This will be on the regular rotation! (And trust me, I’m super picky!)

    1. Glad you enjoyed it Marjie! It’s one of my favorites. I always wait for the EZ peel shrimp to go on sale to make it as their size is larger and you get them for a great deal. They are super easy to peel so I just get those and peel them! The eggplants sounds really good in there! I love eggplants.

  2. This was delicious! I served over rice. The prep time took a little longer than advertised but overall was worth it!

  3. 5 stars
    Simple, healthy, and most importantly, delicious. The cumin really gives this dish a full, hardy flavor. Worked well with the lemon juice I had on hand and I’m sure it’s even better with lime juice. Will definitely be coming back to this one.

  4. My family enjoyed this, but it was way too salty. I think this was the fault of the “Homemade Chili Seasoning” recipe offered by one of your readers. It called for 2 1/2 tablespoons” of salt. I added 1 and a half tablespoons, but it was still too much. Next time I’ll just run out and get a chil iseasoning packet from the grocery store. That said, I will make this again.

      1. Sorry I was replying to someone else post who actually did that! OMG that had to be terrible.