If you’re looking for a vibrant, nutritious, and delicious meal that’s quick to prepare, this Shrimp and Rainbow Veggie Skillet is the perfect dish for you. Combining succulent shrimp with a medley of colorful vegetables, it’s not only visually appealing but also packed with flavor. Here’s how to make this delightful skillet meal:
Ingredients
- 2 lbs. peeled and deveined shrimp (Marina Del Rey recommended)
- 2 small zucchini
- 2 small yellow squash
- 3 small bell peppers (assorted colors)
- 3 tbsp. olive oil
- 2 tbsp. butter
- 2 garlic cloves, finely chopped
- 1 tbsp. paprika
- ½ tbsp. Cajun seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions
- Prepare the Vegetables
- Cut the zucchini, yellow squash, and bell peppers into bite-sized pieces.
- Season the Shrimp
- In a medium bowl, combine the shrimp, Cajun seasoning, paprika, salt, and 1 tablespoon of olive oil. Stir to coat the shrimp evenly.
- Cook the Shrimp
- Heat a large skillet over medium-high heat and add the remaining olive oil.
- Cook the shrimp for about 6-7 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Sauté the Vegetables
- In the same skillet, add the butter and garlic. Let the garlic cook for a minute until fragrant.
- Add the cut vegetables, season with salt and pepper, and stir-fry for about 10 minutes until the vegetables are tender.
- Combine and Serve
- Return the cooked shrimp to the skillet and mix well with the vegetables. Heat everything through.
- Garnish with freshly chopped parsley and serve hot.
Nutrition Information
- Prep Time: 15 minutes
- Cooking Time: 17 minutes
- Total Time: 32 minutes
- Calories: 290 per serving
- Servings: 4
This Shrimp and Rainbow Veggie Skillet is not only a feast for the eyes but also a healthy, low-calorie meal that fits well into a balanced diet. Perfect for a quick weeknight dinner or a special weekend meal, this recipe is sure to become a favorite in your household. Enjoy!
Shrimp and Rainbow Veggie Skillet
- Total Time: 32 minutes
- Yield: 4 1x
Description
This Shrimp and Rainbow Veggie Skillet is not only a feast for the eyes with its vibrant colors but also a delight for the palate, featuring a harmonious blend of juicy shrimp and crisp vegetables. The combination of paprika and Cajun seasoning gives it a lovely spice that brings out the fresh flavors of the garden vegetables, making it a perfect dish for those who appreciate a healthy yet hearty meal.
Ingredients
2 lbs. peeled and deveined shrimp (Marina Del Rey recommended)
2 small zucchini
2 small yellow squash
3 small bell peppers (assorted colors)
3 tbsp. olive oil
2 tbsp. butter
2 garlic cloves, finely chopped
1 tbsp. paprika
½ tbsp. Cajun seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
Cut the zucchini, squash, and bell peppers into bite-sized pieces.
In a medium bowl, combine shrimp, Cajun seasoning, paprika, salt, and 1 tbsp. olive oil. Stir to coat evenly.
Heat a large skillet over medium-high heat. Add the remaining olive oil. Cook shrimp for about 6-7 minutes until pink and opaque. Remove and set aside.
In the same skillet, add butter and garlic. Add cut vegetables, season with salt and pepper, and stir-fry for 10 minutes until tender.
Return shrimp to the skillet, mix well, and heat through. Garnish with fresh parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
Nutrition
- Calories: 290