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This Shrimp and Vegetables Skillet is a quick and healthy recipe that comes together in less than 30 minutes. It’s loaded with flavorful juicy vegetables like zucchini, squash, bell peppers and large tender shrimp that makes this dish the perfect healthy weeknight meal.
You can make this shrimp and vegetable recipe spicy or non-spicy. It also stores well in containers for meal-prepping and it’s a super easy meal to make for busy weeknight dinners.
For more simple seafood recipes like this, check out my Teriyaki Salmon Stir Fry, Easy Greek Salmon Recipe, and Spicy Honey Garlic Salmon. I assure you, you will love them.
Table of Contents
- Why You’ll love this Shrimp with Vegetables Recipe
- Shrimp and Vegetable Ingredients
- Ingredient Variations and Substitutions
- How to Make Shrimp and Vegetables
- Tips to Perfect This Recipe
- What are Shrimp?
- What to Serve with Shrimp and Vegetables Skillet
- Frequently Asked Questions
- More Delicious Shrimp Recipes
- Shrimp and Vegetables Skillet Recipe
Why You’ll love this Shrimp with Vegetables Recipe
- Versatile: The recipe is very versatile, as you can swap other veggies in and remove veggies that you don’t like. You can also swap shrimp with chicken, if you want to try another protein with it.
- Very Flavorful: The marinade for this recipe is very simple, yet so flavorful, leaving you wanting seconds.
- Nutritious and Simple: A healthier weeknight meal made with protein packed shrimp and fresh veggies and together in less than 30 minutes.
Shrimp and Vegetable Ingredients
- Shrimp: You will need some raw large/ or jumbo sized shrimp if you can find some around you. Frozen or fresh works, make sure they are peeled and deveined shrimp, preferably with tails off, but you can easily remove the tails yourself.
- Mixed Vegetables: I used zucchini, squash, bell peppers and red onion. I feel like this combination easily cooks together evenly. You can always add other types of veggies that will cook around the same time as these.
- Spices: You will need just a few basic spices for this recipe. I like the combination of black pepper, salt, cumin powder, paprika, and chili seasoning (the normal chili dish seasoning, not chili as in hot chili powder).
- Garlic and Lime: You will need some fresh garlic and lime juice for the marinade. This boosts up the flavor like nothing else. Be sure to use fresh garlic, not canned or jarred garlic as well as fresh lime juice.
Ingredient Variations and Substitutions
Shrimp: If you don’t have shrimp, you can substitute with chicken breast or tofu for a vegetarian option. Just adjust the cooking time accordingly.
Vegetables: Feel free to use any vegetables you like or have available. Broccoli, asparagus, snap peas, or mushrooms would all work well in this recipe.
Spices: For a different flavor profile, try adding some Cajun seasoning, Italian herbs, or a pinch of red pepper flakes for extra heat.
How to Make Shrimp and Vegetables
Tips to Perfect This Recipe
Pat Dry the Shrimp: Make sure to pat the shrimp dry with a paper towel before cooking. This helps them sear properly and prevents them from becoming watery.
Don’t Overcook: Keep an eye on the vegetables as they cook. You want them tender-crisp, not mushy, to maintain their vibrant color and texture. Also do not over cook the shrimp or it will become rubery.
Marinate: Marinate the shrimp for at least 30 minutes if time permits.
Shrimp Size: Medium to large shrimp (16/20 or 21/25 count) work best for this recipe. They cook quickly and have a nice, juicy texture.
What are Shrimp?
Shrimp are underwater creatures packed with protein and other essential nutrients. They’re one of the most popular types of seafood across the world. Shrimp are low-carb and a low-calorie food source.
Shrimp Sizes
Shrimp comes in many different sizes. Many times when you shop for shrimp, you will notice the count per/lb. on the bag. The more shrimp count in the bag, the smaller the shrimp size will be. I mostly like using the large and jumbo size for my recipes.
Shrimp vs. Prawns
Prawns and shrimp are often confused. In fact, you may have even heard that prawns and shrimp are one and the same but they are not. Even though they’re closely related, the two have similarities and differences. Prawns are usually larger than shrimp. However they both taste the same and share the same nutritional value.
Raw Shrimp vs. Cooked Shrimp
Raw shrimp will need longer time to cook. Cooked shrimp will need very little time to cook. Some people don’t cook cooked shrimp at all and just use them in salads or as shrimp cocktails. I honestly don’t like eating cooked shrimp without cooking it some more. I also like to use raw shrimp because I feel like they come out juicer when cooked and less chewy.
What to Serve with Shrimp and Vegetables Skillet
You can literally serve shrimp with almost anything you like. Here are some of my favorute options:
Rice or Quinoa: Serve the shrimp and vegetables over a bed of fluffy white rice or quinoa for a complete meal. The flavors also go so well with my Easy Mexican Fried Rice recipe.
Pasta: Toss the shrimp and vegetables with cooked pasta and a little extra olive oil or sauce for a hearty, comforting dish. I love have mine with my Creamy Gochujang Pasta recipe.
Green Salad: A simple green salad with a light vinaigrette makes a refreshing side that complements the flavors of the shrimp and vegetables Try my Delicious and Simple House Salad recipe.
Frequently Asked Questions
No, shrimp are not considered fish. They are considered shell fish. Fish are vertebrates with an internal skeleton. Shrimp are invertebrates with an exoskeleton or carapace.
Shrimp are cooked when they turn pink and opaque and curl into a “C” shape. Be careful not to overcook them, as they can become rubbery.
No they are not. They have various differences in anatomy. Prawns are unable to bend their bodies sharply the way shrimp can. Their legs are also slightly different. Prawns have three pairs of claw-like legs, while shrimp have only one pair. Prawns also have longer legs than shrimp.
Reheat the leftovers in a skillet over medium heat until warmed through. Avoid microwaving, as it can make the shrimp rubbery. Store leftovers in the fridge in an airtight container for up to two days.
This recipe is best enjoyed fresh, but you can prep the ingredients ahead of time. Cooked leftovers can be stored in the refrigerator for up to 2 days.
More Delicious Shrimp Recipes
- Air Fryer Shrimp and Veggies
- Shrimp Lettuce Salad
- Shrimp Orzo Salad
- Grilled Shrimp Skewers
- Simple and Flavorful Grilled Garlic Shrimp
The Shrimp and Vegetable Skillet recipe is a versatile and flavorful recipe that’s perfect for any night of the week. With its quick cooking time, healthy ingredients, and endless customization options, it’s no wonder this dish is a favorite among home cooks. Give it a try!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Shrimp and Vegetables Skillet
Ingredients
- 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 tsps. 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 better
Instructions
- Pat the shrimp dry with paper towel and place into a bowl. Add in the marinade ingredients and mix well to coat the shrimp. Set aside.
- To prepare the veggies, wash and dry them well. Chop/cube them and set aside.
- In a large non stick skillet, add one tablespoon of olive oil and bring to medium/high heat. Sauté the veggies until they are tender and obtain a golden color. Remove and set aside in a bowl.
- In the same skillet, sauté the shrimp with 1 tbsp. of olive oil until they are fully cooked through. This takes about 6-8 minutes, flipping the shrimp pieces over half way through.
- Return the cooked veggies back into the skillet and sauté with the shrimp for another 1-2 minutes.
- Remove from head and serve. Garnish with fresh chopped parsley if you like.
Video
Notes
- Use frozen raw shrimp instead of frozen cooked shrimp. They have a less chewy texture.
- Use large or jumbo size shrimp if you can. They have the most flavor.
- Always use fresh vegetables not frozen for best results.
- You can leave the shrimp to marinate for up to 30 mins, but it’s not essential.
- Cut your veggies into similar sizes, so they cook evenly.
- Best veggie choices to add in: Broccoli, asparagus, mushroom, and sugar snap peas.
- Add some red pepper flakes to add a little zing to the dish.
This is DELICIOUS and super easy to make! I didn’t have a red pepper or purple onion so I substituted with green bell pepper and yellow onion and it came out just fine. Looking forward to trying it with the suggested items next! Thanks, Miriam!
The so much Mel for the review! I am glad you enjoyed the recipe 🙂
Great dish easy to prepare and healthy. Had shrimp but didn’t know how to use. You are a dish saver. Thanks
So glad to hear you enjoyed the recipe. Thanks so much for leaving a review.
What is making the sodium content in this dish so high? I’d like to reduce that but it can’t be from just one tsp? Is it that chili seasoning? Thank you
Yes, the nutrition fact automatically calculates it with sodium, even if you use one without unfortunately. So it’s a bit less but I can’t control the number because it’s computer generated. Just adjust the salt to your liking. You can use less salt instead and get a chili seasoning without salt to reduce the sodium.
How much is 1 serving?
The whole meal is divided into 4 servings. So 1/4 of that. The nutritional facts are in the recipe card.
Can’t wait to try this on the first! Trying to transition to being a vegetarian and this is a great start!
Hi Jessica,
I hope you enjoy the recipe!
Delicious I added mushrooms too. Definitely would make again
Hi Nikki,
Thanks for leaving a review. Mushrooms sounds like an amazing addition. Glad you enjoyed the recipe.
This is an awesome and easy recipe. I used shredded carrots, yellow, green, and red bell peppers in addition to the squash. The marinade is wonderful. My SO loved it and said it’s a keeper. I’ll try it again and will add more veggies. Thanks Mima!
Hi Joan
Thank you so much for the review. Glad you enjoyed the recipe!
This meal is a new “go-to” in our house! It is so easy to prepare, but has excellent flavor. We eat it by itself for a low-carb option, but it’s also delicious with rice or quinoa! I recommend this meal to everyone I know!
Hi Amanda,
Thanks so much for your review. I am glad this recipe worked well for your family!
Perfect!!!! I had gastric bypass 34 days ago and this fits into what I am allowed to have perfectly and my boyfriend loves it.
Hi Angie,
So happy to hear you guys enjoyed the meal. Thanks for leaving a review!
Whats the measurement of one serving? 1 cup 1.5?
Hi Elissa,
It’s one serving. That meal is 4 servings. So you have 4 servings total. The facts are for 1 serving (per individual)
I was curious as well. What is a serving size? I know it makes 4 servings and the nutrition info is for one serving, but what is a serving? Is it one cup? More or less? Saw it said 1g? Thanks.
Hi Alisa,
It’s 1 serving. The recipe card sometimes fills in the grams automatically. The whole dish is 4 servings and the calorie count is for 1 serving.