This delicious shrimp and vegetable skillet is a perfect healthy summer dinner that’s quick, easy, and full of vibrant flavors. Packed with lean protein from the shrimp and a variety of colorful veggies, this dish is both nutritious and satisfying. The recipe is versatile, allowing you to substitute your favorite vegetables or proteins to suit your taste and dietary needs.
Healthy Tips
- Lower Sodium: Use low-sodium soy sauce or skip the soy sauce and season with fresh herbs and spices.
- Healthy Fats: Opt for olive oil or avocado oil instead of butter.
- Vegetable Variety: Incorporate a rainbow of vegetables to maximize nutrient intake.
- Whole Grains: Serve with quinoa, brown rice, or whole grain pasta for added fiber.
Substitutions
- Protein: Substitute shrimp with chicken breast, tofu, or chickpeas for a vegetarian option.
- Vegetables: Use any combination of vegetables you prefer, such as bell peppers, broccoli, zucchini, or snap peas.
- Spices: Experiment with different herbs and spices like basil, oregano, or paprika to change the flavor profile.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season with a pinch of salt and pepper.
- Heat the Skillet: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and cook for about 30 seconds until fragrant.
- Add Veggies: Add the sliced bell peppers, zucchini, and cherry tomatoes to the skillet. Sprinkle with paprika, oregano, salt, and pepper. Stir well to coat the vegetables with the seasonings.
- Cook the Veggies: Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
- Combine and Finish: Return the cooked shrimp to the skillet. Stir everything together and cook for an additional 2 minutes to heat the shrimp through.
- Add Lemon Juice: Squeeze fresh lemon juice over the dish and stir to combine.
- Serve: Transfer the shrimp and vegetable mixture to a serving platter. Garnish with chopped fresh parsley.
- Optional: Serve over a bed of quinoa, brown rice, or whole-grain pasta for a complete meal.
Enjoy your healthy, flavorful summer dinner!
