Description
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.
Ingredients
Scale
- 2 lbs. large shrimp (raw, deveined and tail off)
- 1 tbsp. olive oil
- Chopped parsley (optional for garnishing)
- 3 tbsps. lime juice
- 1 tsp. salt
- 2 tsps. fresh ground black pepper
- 1 tbsp. chili seasoning
- 1 tsp. paprika
- ½ tsp. cumin
- 2 cloves fresh garlic, minced
- 1 tbsp. olive oil
- 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
Instructions
- Marinate: 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.
- Prepare Veggies: To prepare the veggies, wash and dry them well. Chop/cube them and set aside.
- Sauté Veggies: 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.
- Sauté Shrimp: 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.
- Combine: Return the cooked veggies back into the skillet and sauté with the shrimp for another 1-2 minutes.
- Serve: Remove from heat and serve. Garnish with fresh chopped parsley if you like.
Notes
Use frozen raw shrimp instead of frozen cooked shrimp for a less chewy texture. Use large or jumbo size shrimp for the most flavor. Always use fresh vegetables for best results. Marinate the shrimp for up to 30 minutes if time permits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 333 kcal
- Sugar: 4.3 g
- Sodium: 913.8 mg
- Fat: 12.3 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 11.1 g
- Fiber: 2 g
- Protein: 47.3 g
- Cholesterol: 180 mg
Keywords: shrimp, vegetable skillet, low carb, healthy dinner, quick meal, seafood