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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.
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.
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