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–+ servings
Shrimp and Vegetables Skillet Recipe

Shrimp and Vegetables Skillet Recipe

A vibrant Shrimp and Vegetables Skillet Recipe combining succulent shrimp and fresh veggies, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp use fresh or thawed shrimp for best flavor
For the Base
  • 2 tablespoon olive oil adds a beautiful richness
  • 1 tablespoon butter enhances flavor and helps with browning
For the Vegetables
  • 1 medium onion, chopped adds sweetness and depth
  • 1 cup asparagus, chopped brings crunch and elegance
  • 1 cup zucchini, sliced absorbs flavors beautifully
  • 1 cup yellow squash, sliced adds lovely color and sweetness
For the Flavor
  • 1 cup chicken broth use homemade or low-sodium
  • 1 teaspoon paprika for smoky warmth
  • 1 teaspoon onion powder enhances onion flavor
  • 1 teaspoon garlic powder adds garlicky goodness
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper adds spice
  • 2 cloves garlic, minced fresh makes a difference
For Garnish
  • fresh parsley, for garnish adds freshness and color

Equipment

  • large skillet

Method
 

How to Make Shrimp and Vegetables Skillet
  1. Prep the Shrimp: Pat the shrimp dry, toss them in a bowl with paprika, onion powder, garlic powder, salt, and pepper.
  2. Cook the Shrimp: Heat olive oil in a skillet over medium-high heat, add seasoned shrimp and cook until pink.
  3. Sauté the Vegetables: Add olive oil and butter, then onion and bell pepper; sauté for 4 minutes.
  4. Add Broth and Asparagus: Pour in chicken broth and add asparagus, cover and cook for 2 minutes.
  5. Incorporate Zucchini and Yellow Squash: Add zucchini and yellow squash; cover and cook for 3 minutes.
  6. Stir in Garlic: Add minced garlic and cook for 30 seconds until fragrant.
  7. Combine Everything: Return cooked shrimp and toss everything in the skillet, cook for another minute.
  8. Garnish and Serve: Garnish with chopped parsley and serve hot.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 30IUVitamin C: 70mgCalcium: 60mgIron: 2mg

Notes

Serve with a squeeze of fresh lemon for added zing.

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