Description
This Easy Shrimp Vegetable Skillet is a quick, healthy, and colorful one-pan dinner perfect for busy weeknights. Succulent shrimp are sautéed with vibrant bell peppers, zucchini, and red onion, seasoned with Italian herbs, paprika, and a hint of heat from red pepper flakes, then finished with a fresh squeeze of lemon juice and parsley garnish. Gluten-free, low-carb, and packed with protein, this recipe serves 4 and can be served over rice, quinoa, or cauliflower rice for a complete meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of ½ lemon
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 small red onion, sliced
- 2 cloves garlic, minced
Garnish
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced red and yellow bell peppers, zucchini, and red onion. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften but remain vibrant and slightly crisp.
- Add Seasonings and Garlic: Stir in the minced garlic, Italian seasoning, paprika, red pepper flakes (if using), salt, and freshly ground black pepper. Cook for 1 minute until fragrant, making sure the garlic doesn’t burn.
- Cook the Shrimp: Push the vegetables to the sides of the skillet to create space in the center. Place the shrimp in a single layer in the middle of the pan. Cook the shrimp for 2 to 3 minutes per side, or until they turn pink, opaque, and are cooked through.
- Toss and Finish: Mix the cooked shrimp and vegetables together, then squeeze fresh lemon juice over the entire skillet. Give it a final stir to combine all the flavors evenly.
- Garnish and Serve: Remove the skillet from heat and sprinkle chopped fresh parsley over the top. Serve warm, optionally over rice, quinoa, or cauliflower rice for a complete meal.
Notes
- For a heartier dish, serve the shrimp and vegetables over cooked rice, quinoa, or cauliflower rice.
- Swap shrimp for chicken or tofu to suit dietary preferences or for variety.
- Adjust red pepper flakes according to your desired spice level.
- To keep the dish low carb and gluten-free, avoid serving with bread or sauces containing gluten.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 210
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 165mg
