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+ servings
A white cast iron with shrimp and vegetables inside.
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Shrimp and Vegetable Skillet Recipe

This ultra-easy Shrimp and Vegetable Skillet recipe is loaded with veggies, flavourful spices, and shrimp. It’s a low-carb, whole30, gluten-free, and paleo one-pan meal that is ready in less than 30 minutes and perfect to take to work for lunch. 
Course Main Course
Cuisine American
Keyword dinner, shrimp skillet recipe, Skillet Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 195kcal

Ingredients

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.

Video

Notes

Nutrition

Serving: 1/4 | Calories: 195kcal | Carbohydrates: 11g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 166mg | Sodium: 651mg | Potassium: 161mg | Fiber: 3g | Sugar: 6g | Calcium: 80mg | Iron: 1.3mg