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.
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