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 post has been sponsored by Marina Del Rey. All opinions are mine alone.
Don’t you just want to stick a fork in one of these succulent shrimps and eat it right off the screen? I feel you. But you know what? You can make it yourself! It is super easy to make this Shrimp and Vegetable Skillet, there is almost no clean up, and it takes less than 30 minutes from start to finish. And it tastes DIVINE. Are you convinced yet?
This is one of my favorite recipes, and I am excited you are going to try it, too. Below, I will explain how to buy the best ingredients and show you step-by-step how to put this delicious Shrimp and Vegetable Skillet together.
MY LATEST VIDEOS
SHRIMP
When buying shrimp, I always go for:
- WILD-CAUGHT. Most industrial shrimp farms are so crowded and unsanitary that producers must use high levels of pesticides, antibiotics, and other chemicals in order to prevent disease. Residue from these toxins end up in the flesh of the shrimp, posing threats to our health. Besides great taste, wild-caught shrimp offer a lot of health benefits.
- FROZEN. Most “fresh” shrimp sold in supermarkets in the United States have been shipped frozen and then thawed for the fish counter. That means that the shrimp you find in the freezer aisle is exactly the same as what’s presented as “fresh”—it just hasn’t been sitting around on a bed of ice all day.
By far, the best wild-caught shrimp I have ever tried is Wild Caught Argentinian Red Shrimp by Marina Del Rey.
These shrimp have a delicate, lobster-like taste and a beautiful red color. Marina Del Rey’s seafood has no added antibiotics or growth hormones, and lower sodium levels. I love that the cost is also fair. Give it a try, and I am sure you’ll love it as much as I do. Read more about Marina Del Rey’s products here: http://www.marinadelreyfoods.com/
VEGETABLES
I am using zucchini and bell peppers in this recipe. These vegetables have the same cooking time and work very well together. That said, you can use asparagus, onions, okra, or green beans as a substitute.
SEASONINGS
Cajun spice blend and paprika are used in this recipe. Please, make sure you have a regular, sweet paprika on hand, and not the spicy variety.
HOW TO MAKE SHRIMP AND VEGETABLES:
1. Cut the vegetables into bite-sized pieces.
2. Place the shrimp into a medium bowl and add the Cajun seasoning, paprika, salt, and olive oil. Mix well.
3. Heat a large skillet over medium-high heat. Add the shrimp and cook for about 6-7 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
4. To the same skillet, add the garlic, butter, and vegetables. Season with salt, and stir-fry for about 10 minutes, or until the vegetables are tender.
5. Return the shrimp to the skillet, stir well, and garnish with parsley. Serve.
WHAT TO SERVE SHRIMP AND VEGETABLES WITH
This tasty dish could be served as is, with some crusty bread on the side. It will also pair well with cooked rice, quinoa, couscous, and pasta.
This Shrimp and Vegetable Skillet stays well in the refrigerator and tastes great the next day. It also makes a wonderful meal prep option. Enjoy!
YOU’LL ALSO LOVE:
- Shrimp Fettuccine with Roasted Pepper Sauce
- One Pot Orzo with Shrimp and Feta
- Shrimp in Roasted Pepper Sauce
SHRIMP AND VEGETABLES VIDEO-RECIPE:
Easy Shrimp and Vegetable Skillet
Ingredients
- 2 lbs. peeled and deveined shrimp I use Marina Del Rey shrimp
- 2 small zucchini
- 2 small yellow squash
- 3 small bell peppers any color
- 3 tbsp. olive oil
- 2 tbsp. butter
- 2 garlic cloves finely chopped
- 1 tbsp. paprika
- 1/2 tbsp. Cajun seasoning
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- Cut the vegetables into bite-sized pieces.
- Place the shrimp into a medium bowl and add the Cajun seasoning, paprika, salt, and olive oil. Mix well.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for about 6-7 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
- To the same skillet, add the garlic, butter, and vegetables. Season with salt, and stir-fry for about 10 minutes, or until the vegetables are tender.
- Return the shrimp to the skillet, stir well, and garnish with parsley. Serve.
Tim from DC says
April 28, 2019 at 10:15 pmMade exactly as is. One exception, made half recipe and added 7oz. Of kielbasa
Tania Sheff says
April 28, 2019 at 10:53 pmSounds like you made some wonderful additions, Tim! Thanks for stopping by! P.S. I am visiting DC next Monday. 🙂
Stephanie says
April 28, 2019 at 6:31 pmHi Tania,
Is this a good meal prep meal for packing your work for lunch throughout the week? If so, how many days do you think it will keep if I cook it on a Sunday? Thanks!! 😊
Tania Sheff says
April 28, 2019 at 10:50 pmHi Stephanie! Yes, it it great for mealprep. You should use it by Thursday. Let me know when you give it a try. Thanks for stopping by!
Kirsten says
April 16, 2019 at 11:18 pmSo quick and yummy! We loved it!!
Tania says
April 16, 2019 at 11:21 pmThank you, Kirsten! I am glad you enjoyed it!
Linda says
April 13, 2019 at 6:10 amI’m going to try this dish tonight
But i’m Not a fan of spicey food. Can you suggest some other seasonings that I could use instead of the Cajun seasoning? Thanks
Linda
Tania says
April 13, 2019 at 6:56 pmHi Linda! You can use Old Bay Seasoning instead. Thanks and happy cooking!
Angie says
March 30, 2019 at 7:45 amHi Tania…. your recipe looks awesome…but my concern is the amount of sodium in this recipe. Is it just from the amount of salt your recipe calls for, or something else, which I don’t see anything else, unless is there sodium in the frozen shrimp ??? Thanks for your feedback !!!! Angie
Tania says
April 2, 2019 at 1:52 amHi Angie! There is VERY little sodium in shrimp. It comes from Cajun seasoning and salt. Thanks!
Grey Palomares says
March 8, 2019 at 11:27 pmI just tried this recipe tonight. Omg! It was so good and even better, it was so easy to make. The spices give it all the flavor it needs. I love garlic so I added a little more but even if I hadn’t it would have been great. If your diet allows you, I would definitely eat this with some crusty bread specially to soak up the juices from my plate. Tania thank you so much for your wonderful recipes.
Tania says
March 9, 2019 at 6:21 pmThank you, Grey! I am so glad you enjoyed the recipe!
Geulia says
February 17, 2019 at 11:35 pmHave you tried adding mushrooms to this? Thinking about trying it and my family loves mushrooms in everything.
Tania says
February 18, 2019 at 12:05 amHi Geulia! I think mushrooms will make a great addition. Let me know if you try it! Thanks!
Carlin says
February 14, 2019 at 4:40 pmHow would you reheat this?
Tania says
February 14, 2019 at 8:58 pmHi Carlin! Best way to reheat it is right on the stove. Thanks!
Missy says
January 31, 2019 at 9:30 amCould you use a linguine instead of rice? What do you recommend?
Tania says
January 31, 2019 at 1:51 pmHi Missy! Absolutely! You can add your favorite pasta right to the skillet and mix it all together. Thanks and happy cooking!
Judi says
January 3, 2019 at 9:12 pmHi Tania! Thank you so much for the great recipe. My boyfriend asked me to do it again next week. 🙂 By the way, I ended up buying your beautiful blue skillet. I am really loving it!
Tania says
January 3, 2019 at 9:13 pmAwww… That is so sweet Judi! Thank you very much for the kind words! I am glad you liked the recipe and the skillet! 🙂 Happy New Year to you!
Sam says
March 14, 2019 at 8:11 amThis is a great dish.Made it on -03-14-2019.will definitely cook often.I cooked onions with the shrimp. will try adding other vegetables as I make it fut.
Sandi says
January 1, 2019 at 9:17 pmDon’t mean to sound silly, but did you defrost shrimp first, or use it frozen? Hoping to make it tomorrow night. yummy
Tania says
January 1, 2019 at 10:44 pmHi Sandi! That’s not a silly question at all. 🙂 Use defrosted shrimps here. Can’t wait to hear how you enjoy it. Did you ever try Marina Del Rey’s shrimp?
Michelle says
December 27, 2018 at 6:40 pmNice light combination of shrimp and vegetables. I plated this on a bed of white rice which picked up some of the extra olive oil/cajun sauce. The only change I made was to use olive oil instead of butter to cook the vegetables.
Very good, Thank you.
Tania says
December 27, 2018 at 11:52 pmThank you so much, Michelle! I am so glad you enjoyed the recipe. I also love it with rice on the side. 🙂
Lindsay says
December 7, 2018 at 1:19 pmI will cook it for tomorrow’s meeting with friends. looks delicious! where do you buy this shrimp?
Tania says
December 7, 2018 at 4:26 pmThanks, Lindsay! I am very excited! I am sure your friends will love it. I buy the shrimps from local Sam’s Club. Do you live in the US or Canada? Check Marina Del Rey’s website for more info: http://www.marinadelreyfoods.com/products/. These shrimps are incredibly tasty and I hope you’ll find them.
Michelle says
December 4, 2018 at 12:17 pmThis recipe looks like the perfect dinner any night of the week! I have some Marina del Rey shrimp in my freezer — need to pick up some veggies!
Tania says
December 4, 2018 at 12:55 pmIsn’t Marina Del Rey’s shrimp the best? Hope you’ll give it a try, Michelle!