Shrimp and Vegetable Skillet Recipe
A quick, one skillet dinner with shrimp, bell pepper, zucchini, and asparagus in a light garlic and smoked paprika seasoning. Ready in 30 minutes and just as good packed up for lunch the next day.
Servings: 4 people
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.
Video
Notes
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
Serving: 1/4 | Calories: 195kcal | Carbohydrates: 11g | Protein: 18g | Fat: 8g | Cholesterol: 166mg | Sodium: 651mg | Potassium: 161mg | Fiber: 3g | Sugar: 6g | Calcium: 80mg | Iron: 1.3mg