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Shrimp and Vegetables Skillet


2 lbs. large shrimp, raw, deveined and tail off

1 tbsp. olive oil, light tasting

Chopped parsley, optional for garnishing



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



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



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.


Prep Time: 10 min   Cook Time: 10 min



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