Shrimp and Vegetable Skillet

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 then 30 minutes and perfect to take to work for lunch.

Key Ingredients

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Shrimp: I recommend large or jumbo shrimp, peeled and deveined, so you’re not fighting with shells while everything else is cooking. Both fresh and frozen work well here. I prefer wild caught when I can find it since I think it has a cleaner, bolder flavor than farmed, but farmed shrimp will still give you a good result. If you’re starting from frozen, I thaw mine overnight in the fridge, or in a bowl of cold water for 5 to 10 minutes if I’m in a hurry.

Pro Tip: pat the shrimp completely dry with a paper towel before seasoning. Wet shrimp steams in the skillet instead of searing, and you lose that light golden color on the outside.

Bell Peppers: I use red or orange bell pepper most often because they’re sweeter than green, and that sweetness balances the smoked paprika in the seasoning. I’ve tested this with green pepper too, it’s fine, just a little more bitter and less colorful in the skillet.

Asparagus: Look for firm spears with tight tips, not ones that look dry or are starting to wilt. I cut mine on a diagonal into 2 to 3 inch pieces so they cook at close to the same rate as the zucchini.

Zucchini: I like smaller zucchini here since the larger ones tend to hold more water and can water down the skillet as they cook. No need to peel, just give it a good scrub.

How to Make Shrimp and Vegetable Skillet

Note before you start: use a large cast iron skillet if you have one, it holds heat well and helps the shrimp actually sear instead of steam. Have all your vegetables chopped before you turn on the stove, this recipe moves fast once the pan is hot.

Season the shrimp. In a small bowl, mix the onion powder, garlic powder, smoked paprika, salt, and pepper. Toss the shrimp with the spice mix in a separate bowl. Coating the shrimp before it hits the pan means the seasoning has a chance to stick instead of sliding off in the oil.

Sear the shrimp. Heat the olive oil in your skillet over medium high heat. Add the shrimp and cook for about 1 to 2 minutes per side, until they turn pink and opaque. Move them to a plate. I pull mine slightly before they look fully done since they’ll go back in the skillet later and finish cooking there, this is what keeps them tender instead of rubbery.

Start the vegetables. In the same skillet, add the remaining oil, onion, and bell pepper. Cook for about 4 minutes, stirring occasionally. Using the same skillet here isn’t just about fewer dishes, the shrimp leaves behind flavor in the pan that the vegetables pick up.

Steam the asparagus. Add the chicken broth and asparagus, cover, and cook for 2 minutes. The lid traps steam so the asparagus cooks through quickly without needing more liquid or more time than it actually needs.

Add the zucchini. Cover again and cook for 3 minutes more. Zucchini releases water fast, so it goes in last. Adding it too early is the most common reason this dish turns watery instead of staying tender crisp.

Bring it back together. Return the shrimp to the skillet and cook for 30 seconds to 1 minute, just to warm through. Garnish with parsley and serve.

Do I Use Fresh or Frozen Shrimp?

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.

How Do I Thaw Shrimp?

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.

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, frying 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!