Description
A vibrant and healthy Shrimp and Vegetables Skillet featuring perfectly marinated shrimp sautéed with fresh zucchini, yellow squash, red bell pepper, and purple onion. This quick and easy recipe is packed with flavor, making it an ideal weeknight dinner option that balances protein and vegetables in one colorful dish.
Ingredients
Shrimp
- 2 lbs. large shrimp, raw, deveined and tail off
- 1 tbsp. olive oil, light tasting
- Chopped parsley, optional for garnishing
Marinade
- 3 tbsps. lime juice
- 1 tsp. salt
- 2 tsps. fresh ground black pepper
- 1 tbsp. chili seasoning (the actual beef chili seasoning, not chili pepper)
- 1 tsp. paprika
- ½ tsp. cumin
- 2 cloves fresh garlic, minced
- 1 tbsp. olive oil, light tasting
Veggies
- 1 small purple onion, diced
- 1 large zucchini, halved and sliced
- 1 large yellow squash, halved and sliced
- 1 large red bell pepper, cubed
- 1 tbsp. olive oil, light tasting
Instructions
- Marinate the Shrimp: Pat the shrimp dry with a paper towel and place them in a bowl. Add in the marinade ingredients—lime juice, salt, black pepper, chili seasoning, paprika, cumin, minced garlic, and olive oil—then mix well to coat all the shrimp evenly. Set it aside to allow the flavors to infuse.
- Prepare the Vegetables: Thoroughly wash and dry the purple onion, zucchini, yellow squash, and red bell pepper. Dice or cube the onion and bell pepper, and halve then slice the zucchini and yellow squash. Set all the chopped vegetables aside.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the prepared vegetables and sauté them until they become tender and exhibit a golden color, about 5-7 minutes. Once cooked, remove them from the skillet and set aside in a bowl.
- Cook the Shrimp: In the same skillet, add 1 tablespoon of olive oil and heat to medium-high. Add the marinated shrimp and cook for about 6-8 minutes, flipping the shrimp halfway through so they cook evenly until fully opaque and pink.
- Combine and Finish: Return the sautéed vegetables to the skillet with the shrimp. Gently stir and sauté together for another 1-2 minutes to meld the flavors and reheat the veggies.
- Serve and Garnish: Remove the skillet from heat. Serve the shrimp and vegetable mixture hot, garnished with fresh chopped parsley if desired for a touch of freshness and color.
Notes
- Ensure shrimp are thoroughly deveined and patted dry before marinating for best flavor absorption.
- You can substitute or add other vegetables like cherry tomatoes or mushrooms if desired.
- Adjust chili seasoning to taste depending on your spice preference.
- Use a non-stick skillet to avoid using excessive oil and to simplify cooking and cleaning.
- This dish pairs well with rice, quinoa, or a light salad for a complete meal.
