This shrimp and vegetables skillet is a quick, healthy, and colorful meal that comes together in just one pan. Packed with juicy shrimp, fresh veggies, and light seasoning, it’s perfect for busy nights when you want something wholesome without spending hours in the kitchen.
Quick Facts
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Serving Size: 4 servings
Why You’ll Love It
I love this recipe because it’s a balance of flavor, freshness, and convenience. The shrimp cooks quickly and absorbs the seasoning beautifully, while the vegetables bring crunch and color. It’s also easy to customize depending on what you have in the fridge, making it one of my go-to weeknight dinners. Plus, cleanup is a breeze since everything cooks in one skillet.
Ingredients You’ll Need
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 small broccoli head, cut into florets
- 2 carrots, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon chili flakes (optional)
- 1 teaspoon dried Italian herbs (or oregano/thyme)
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Season the Shrimp
Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, paprika, chili flakes, salt, and pepper.
Step 2: Cook the Shrimp
Heat a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Sauté garlic, bell peppers, carrots, zucchini, and broccoli for about 6–7 minutes until tender-crisp.
Step 4: Combine and Finish
Add the cooked shrimp back to the skillet. Sprinkle in Italian herbs and a splash of lemon juice. Toss everything together until well combined. Garnish with fresh parsley.
Serving Suggestions
- Serve over fluffy rice, quinoa, or couscous for a complete meal.
- Enjoy with garlic bread or warm naan on the side.
- Turn it into a pasta dish by tossing with cooked spaghetti or linguine.
- For a lighter meal, serve it just as it is with a squeeze of extra lemon.
Tips for Customization
- Add asparagus, mushrooms, or snap peas if you want different vegetables.
- Spice it up with Cajun seasoning or jerk seasoning instead of Italian herbs.
- Swap shrimp for chicken strips, tofu, or fish for variety.
- Make it saucier by adding a splash of soy sauce or light cream.
Nutritional Info (per serving, approx.)
- Calories: 260–310
- Carbohydrates: 14g
- Protein: 28g
- Fat: 12g
- Fiber: 4g
- Vitamin C: High (from vegetables)
FAQs
Can I use frozen shrimp?
Yes, just thaw completely, pat dry, and cook as instructed to avoid excess water.
How do I keep shrimp from becoming rubbery?
Shrimp cooks very fast—only 2–3 minutes per side. Remove as soon as they turn pink and opaque.
Can I meal prep this recipe?
Absolutely! Cook everything as directed, store in airtight containers, and refrigerate for up to 3 days.
What’s the best oil to use?
Olive oil works great, but avocado oil or coconut oil can also be used depending on flavor preference.
