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Shrimp and Vegetables Skillet

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A quick and colorful one-pan dish featuring juicy shrimp and crisp-tender vegetables, delivering a light yet satisfying and flavorful meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 2 carrots, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika or chili flakes (optional)
  • 2 tablespoons fresh parsley or cilantro, chopped

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add shrimp, season with salt, pepper, and paprika, and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
  3. In the same skillet, add remaining olive oil and sauté garlic until fragrant.
  4. Add zucchini, bell pepper, broccoli, and carrots, cooking until tender but still crisp, stirring occasionally.
  5. Return shrimp to the skillet and toss everything together.
  6. Squeeze lemon juice over the mixture and adjust seasoning if needed.
  7. Garnish with chopped parsley or cilantro and serve immediately.

Notes

  • Thaw frozen shrimp completely and pat dry before cooking.
  • Add soy sauce or teriyaki for an Asian-inspired variation.
  • Serve over rice, quinoa, or pasta for a heartier meal.
  • Include vegetables like snap peas, mushrooms, or asparagus for variety.
  • Avoid overcooking shrimp to keep them tender and juicy.

Nutrition

Find it online: https://juliameals.com/shrimp-and-vegetables-skillet/