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 Kcal