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Shrimp and vegetable skillet

Shrimp & Veggie Skillet Recipe

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Course lunch
Cuisine American

Ingredients
  

Shrimp

  • 2 lbs Shrimp (raw, deveined and tail off)
  • 1 tbsp Olive oil
  • Chopped parsley optional for garnishing

Marinade

  • 3 tbsp Lime juice
  • 1 tsp Salt
  • 2 tsp Fresh ground black pepper
  • 1 tbsp Chili seasoning (the actual beef chili seasoning not chili pepper)
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 2 cloves Fresh garlic minced
  • 1 tbsp Olive oil

Vegetables

  • 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

Instructions
 

  • 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.