This ultra-easy Shrimp and Vegetable Skillet recipe is loaded with veggies, flavorful spices, and shrimp. It’s a meal that is ready in less than 30 minutes and perfect to take to work for lunch.
Looking for more shrimp recipes? Try these ones too: Garlic Butter Shrimp, Air Fryer Shrimp, and Shrimp Fried Rice.
Believe me, this Shrimp and Vegetable Skillet is definitely one of the easiest and quickest recipes I know. It’s a delicious stir fry seafood dish and all you have to do is chop the onion, bell pepper, zucchini, and asparagus, then you are ready to go.
Of course, this shrimp and vegetable dish will be easier to make if you buy shrimp that is already peeled and deveined. Cook the shrimp, then cook the veggies, and you are ready to serve over cauliflower rice or mashed cauliflower.
Seriously, there is nothing else to do. Easy meal! Want another veggie-packed meal? Try my Easy Roasted Vegetables Recipe, Sheet Pan Chicken With Vegetables, and Easy Vegetable Frittata.
Ingredients
- Seasoning — I use onion powder, garlic powder, smoked paprika, salt, and pepper. You can also use red pepper flakes, cajun seasoning, and even a little bit of soy sauce.
- Shrimp (large or jumbo shrimp) — For ease and to save time, you can purchase raw, peeled, and deveined shrimp. Try to use larger shrimp instead of small shrimp to avoid them being overcooked.
- Olive oil — You can also use any oil of your choice, such as avocado oil.
- Bell peppers — You can use whatever bell pepper you prefer but I recommend red peppers or orange as they are sweeter than green bell peppers.
- Onion — I use white onion, but you can use yellow onion or sweet onion.
- Chicken stock or broth – If you need to monitor your intake of salt, use low-sodium stock.
- Asparagus — When buying asparagus, make sure they’re firm and not droopy. The spears at the tip should also be tight. Avoid any that look wilting or dry.
- Zucchini — I like to use smaller zucchinis as they are not as watery. You can use zucchini noodles if you prefer.
- Parsley — I love a sprinkling of fresh herbs. You can also use cilantro.
- Cauliflower rice — To keep this recipe low carb, I make my cauliflower rice to serve with my shrimp and vegetable skillet.
Optional: If you like Asian flavors, feel free to add some fresh ginger to this dish.
Instructions
Prepare the Shrimp
- In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.
- In a large bowl, add the shrimp and the spice mixture. Mix everything well to combine.
Cook the Shrimp
- In a cast-iron skillet, add the olive oil over medium-high heat.
- Add the shrimp and cook for about 1-2 minutes per side or until they are cooked through. Set aside on a plate.
Cook the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil, white onions, and red bell peppers. Cook the vegetables for about 4 minutes. Stir occasionally.
- Add the chicken broth and asparagus. Put the lid on the skillet and cook for only 2 minutes, stirring occasionally.
- Add the zucchini, put the lid back on, and cook for 3 minutes more.
Put It All Together
- Return the shrimp to the cast iron skillet. Cook for 30 seconds to 1 minute to warm them.
- Garnish with parsley before serving.
Both fresh and frozen shrimp are a great source of protein. I prefer using wild-caught shrimp because it has a cleaner, bolder flavor than farmed shrimp.
You can use any variety of shrimp you have on hand, but I prefer getting shrimp that has been pre-peeled and deveined to save time on prepping. You can also get shrimp with the tail removed.
You can thaw frozen shrimp in the fridge overnight.
You can also quickly thaw frozen shrimp by placing them in a bowl or colander in the sink. Then run cold water over it for 5 to 10 minutes, giving it a shake every so often so the water can reach all of the shrimp.
After the shrimp has thawed, be sure to pat the shrimp dry with a paper towel, or the shrimp will steam instead of sear on your cast iron.
Recipe Tips
- The vegetables used do not require peeling, so make sure to give everything a good cleaning and pat dry before using.
- If needed, sear everything in batches as you don’t want to overcrowd the skillet. It will lead to everything steaming instead of searing.
- More vegetables you can add or swap are: broccoli, spinach, kale, collard greens, mushrooms, green beans, snow peas and snap peas.
Why I love my cast iron skillet:
A cast iron skillet is definitely my favourite pan to cook in because it’s very versatile. You can make almost anything with it. It’s definitely the correct tool for searing, sautéing, simmering, braising, baking, roasting, and frying, like my Asparagus Sweet Potato Chicken Skillet and Ground Turkey Sweet Potato Skillet Recipe, and if you get the cast iron grill, you can even grill on it, like my Grilled Chicken Avocado Salad.
Also, cast iron can be used on various heat sources, including gas, electric, induction, ceramic glass-top stoves, and in ovens. Or, you can even use it on the grill or outdoor fire and coals for camp cooking.
On top of that, cast iron skillets have this superior heat retention that helps food cook evenly. I have two cast iron skillets that I bought on Amazon. One is from Le Creuset (more expensive), and the other one is from Lodge, which has a lower price. Both are great! Here are Cast Iron Skillet Recipes and Skillet Dinner Recipes that will help you get a ton of uses out of your cast iron!
- Leftovers — Transfer leftover shrimp and vegetables to an airtight container and keep them in the refrigerator for up to 3 days.
- Freezer — I don’t recommend freezing this recipe, as the zucchini texture may change.
- Reheating — You can reheat leftover shrimp and vegetables in the microwave. You can also reheat the leftovers in a skillet on the stovetop.
More Shrimp And Vegetable Skillet recipes to try:
- Creamy Parmesan Shrimp Skillet: Make this recipe when you have no time to cook but want something delicious. It takes literally a few minutes to be ready.
- Sweet Potato, Kale and Shrimp Skillet: Requiring only 4 ingredients, this recipe is super-easy to make!
- Garlic Shrimp Asparagus Skillet: My family’s shrimp skillet recipe is super flavorful and easy to make.
- Shrimp, Bell Pepper and Onions Skillet: This is a delicious meal that’s super quick to make and is loaded with flavor.
More Skillet Dinners To Try
Shrimp and Vegetable Skillet Recipe
Video
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- kosher salt and fresh ground black pepper
- 1 pound raw shrimp peel and deveined with tail on
- 2 tablespoons extra virgin olive oil divided
- 1 cup red bell pepper chopped
- 1 cup white onions chopped
- ½ cup chicken broth
- 1 cup asparagus the spears should be cut at a diagonal in 2-3-inch pieces
- 1 cup zucchini diced
- freshly chopped parsley for garnishing
- 1 recipe cauliflower rice for meal prepping
Instructions
- In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.
- In a large bowl, add the shrimp and the spice mixture. Mix everything well to combine.
- In a cast iron skillet, add the olive oil over medium heat.
- Add the shrimp, and cook for about 1-2 minutes per side or until they are pink and cooked through. Set aside.
- In the same skillet, add the remaining tablespoon of olive oil, white onions, and red bell peppers.
- Cook about 4 minutes. Stir occasionally.
- Add the chicken broth and asparagus. Put the lid on the skillet, and cook for only 2 minutes, stirring occasionally.
- Add the zucchini, put the lid back on, and cook for 3 minutes more.
- Return the shrimp to the skillet.
- Cook for 30 seconds or 1 minute to warm them.
- Garnish with parsley.
- MEAL PREPPING: Place an even amount of cauliflower rice into 4 different glass containers. Divide the shrimp vegetable skillet recipe into 4 portions. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.
Notes
- Serve this recipe over cauliflower rice or mashed cauliflower, or serve it with traditional rice or mashed potatoes.
- Make sure to wash all the vegetables before using them.
- Cook in batches if your skillet is small.
- To store: Leftovers can be stored in the fridge for up to 3 days.
- To reheat: You can microwave leftovers or reheat on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Quick and healthy weeknight dinner.
Happy you liked it ;- )
Super,yummy 😋😋😋😋😋😋
Happy you like it!