This Shrimp and Vegetable Skillet is a dinner recipe! It has bell peppers and zucchini along with juicy seasoned shrimp – done in under 30 minutes. Perfect served alone or over rice or pasta!
I love making shrimp on busy weeknights – it thaws fast (because I always forget to take it out of the freezer) and it cooks even faster, making it the perfect last minute dinner. This is a shrimp and vegetable skillet that is done in under 30 minutes – including prep! Serve this dish over cooked rice for a quick dinner – the flavors never disappoint.
Ingredient Notes
- Shrimp – I use thawed frozen EZ Peel Shrimp. Easy peel means it’s already deveined making it simple to remove the tails.
- Seasoning mix – smoked paprika, cumin, minced garlic, red pepper flakes, salt, and pepper.
- Veggies – We love bell peppers and zucchini but you can use anything you like! Add onions or garlic or use green beans, broccoli, or asparagus.
How to Cook Shrimp with Vegetables
- Marinate the shrimp with the spices and oil while you cook the vegetables.
- Heat a large skillet over medium high heat and add some olive oil. Always cook the sturdiest vegetables first and add the softer ones last (i.e. zucchini) so it doesn’t over cook.
- I remove the veggies from the skillet before I cook the shrimp, then toss it all together once it’s done.
- Shrimp is done cooking when it’s pink and shaped like a C.
Storing Leftovers
Store leftovers in the refrigerator in an airtight container. Reheat in microwave or in a skillet. The zucchini is best eaten right away – it’ll get soggier as it sits.
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Tips
- Don’t overcook the shrimp – it only takes a few minutes to cook.
- Don’t skip letting the shrimp marinate in the seasonings – that’s where all the flavor comes from.
Shrimp and Vegetable Skillet Recipe
Ingredients
- 12 ounce bag medium frozen shrimp deveined (frozen should already be deveined), thawed and peeled (including the tail)
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 3 garlic cloves minced
- Pinch red pepper flakes
- 1 red bell pepper sliced
- 1 large zucchini cubed
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl combine 2 tablespoons olive oil, cumin, garlic, red pepper flakes, salt, pepper and paprika. Place the shrimp in the bowl and combine the marinade with the shrimp.
- Add 1 tablespoon olive oil to a large skillet and heat to medium heat. Add red pepper stirring occasionally for about 3 minutes. Add zucchini and cook another 3-5 minutes. Peppers should have softened, and zucchini should be cooked through but still be somewhat firm. Set vegetables aside.
- Add shrimp to the skillet and saute until cooked through and are pink, 2-3 minutes. Add vegetables back and stir just until vegetables are heated, 1-2 minutes. Remove from heat and serve.
Recipe Notes
- Add any vegetables you enjoy. Onions, asparagus, some chilies, etc. You can create many different flavors.
- This dish would go well over rice.
Recipe Nutrition
Good Combination Thank You
Where does the lime juice listed in the ingredients come in?
Enjoyed this recipe. We used more seasoning than what the recipe calls for, though. We did zucchini, summer squash, orange bell pepper, yellow onion, lots of fresh garlic, and broccoli (and shrimp of course)…and put it all over cauliflower rice with avocado and hot sauce. Yum!
How much garlic?
Hi, this is an awesome recipe. I served mine over brown rice. When do you add the lime juice? I added it in the marinade but wasn’t sue. Thanks!
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