Keto Dinner | Shrimp Vegetable Skillet

This ultra-easy Shrimp Vegetable Skillet recipe is loaded with veggies, flavourful spices, and shrimp. It’s a low-carb, whole30, gluten-free, and paleo one-pan meal that is ready in less than 30 minutes and perfect to take to work for lunch. 

Believe me, this Shrimp Vegetable Skillet is definitely one of the easiest and quickest recipes I know. All you have to do is chop the onion, bell pepper, zucchini, and asparagus, then you are ready to go. Of course, this shrimp vegetable skillet will be easier to make if you buy shrimp that is already peeled and deveined. Cook the shrimp for 2 minutes per side in your cast iron skillet. Set aside. Add the veggies to the cast iron skillet, and stir few times.  Then, return the shrimp to the skillet. Cook for 1 minute more, and you are ready to serve over cauliflower rice or mashed cauliflower. Seriously, there is nothing else to do. Easy meal!

This Easy Shrimp and Vegetable Skillet makes a healthy, quick, and delicious dinner! Packed with wild-caught shrimp, tender zucchini, and sweet bell peppers, it is going to become your favorite seafood dish! 

This Easy Shrimp and Vegetable Skillet makes a healthy, quick, and delicious dinner! Packed with wild-caught shrimp, tender zucchini, and sweet bell peppers, it is going to become your favorite seafood dish! 

Shrimp Vegetable Skillet 

Prep Time: 10 Mins

Cook Time: 20 Mins

Total Time: 30 Mins

Ingredients:

• 1 cup asparagus — the spears should be cut at a diagonal in 2-3-inch pieces
• 1 cup zucchini — diced
• freshly chopped parsley — for garnishing
• 1 recipe cauliflower rice — for meal prepping
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• kosher salt and fresh ground black pepper
• 1 pound raw shrimp — peel and deveined with tail on
• 2 tablespoons extra virgin olive oil — divided
• 1 cup red bell pepper — chopped
• 1 cup white onions — chopped
• ½ cup chicken broth

Instructions:

1. First, In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.
2. Second, In a large bowl, add the shrimp and the spice mixture. Mix everything well to combine.
3. Next, In a cast iron skillet, add the olive oil over medium heat.
4. Add the shrimp, and cook for about 1-2 minutes per side or until they are pink and cooked through. Set aside.
5. In the same skillet, add the remaining tablespoon of olive oil, white onions, and red bell peppers.
6. Cook about 4 minutes. Stir occasionally.
7. Add the chicken broth and asparagus. Put the lid on the skillet, and cook for only 2 minutes, stirring occasionally.
8. Add the zucchini, put the lid back on, and cook for 3 minutes more.
9. Return the shrimp to the skillet.
10. Cook for 30 seconds or 1 minute to warm them.
11. Garnish with parsley.
12. MEAL PREPPING: Place an even amount of cauliflower rice into 4 different glass containers. Divide the shrimp vegetable skillet recipe into 4 portions. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.

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