Shrimp Vegetable Skillet (Meal Prep)

Yield: 4 people
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
This ultra-easy Shrimp Vegetable Skillet recipe is loaded with veggies, flavourful spices, and shrimp. It’s a low-carb, gluten-free, and paleo one-pan meal that is ready in less than 30 minutes.
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4.13 from 33 votes

Ingredients

Instructions

  1. In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.

  2. In a large bowl, add the shrimp and the spice mixture. Mix everything well to combine.

  3. In a cast iron skillet, add the olive oil over medium heat.
  4. Add the shrimp, and cook for about 1-2 minutes per side or until they are pink and cooked through. Set aside.

  5. In the same skillet, add the remaining tablespoon of olive oil, white onions, and red bell peppers.

  6. Cook about 4 minutes. Stir occasionally.

  7. Add the chicken broth and asparagus. Put the lid on the skillet, and cook for only 2 minutes, stirring occasionally.

  8. Add the zucchini, put the lid back on, and cook for 3 minutes more.

  9. Return the shrimp to the skillet.

  10. Cook for 30 seconds or 1 minute to warm them.

  11. Garnish with parsley.

  12. 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.

Recipe Notes

Serve this recipe over cauliflower rice or mashed cauliflower, or if you aren't on a low-carb diet, serve it with traditional rice or mashed potatoes.
Course: Main Course
Cuisine: American
Keyword: dinner, gluten-free, low-carb, meal-prep, one-pan, paleo, shrimp, shrimp skillet recipe, Skillet Recipe, whole30

Nutrition Information

Amount per serving (1/4) — Calories: 195, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 166mg, Sodium: 651mg, Potassium: 161mg, Carbohydrates: 11g, Fiber: 3g, Sugar: 6g, Protein: 18g, Calcium: 80%, Iron: 1.3%

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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