Description
A vibrant, flavorful dish that comes together in a single skillet, bursting with the perfect balance of tender shrimp and an array of fresh vegetables.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup bell peppers, sliced
- 1 cup asparagus, cut into 2-inch pieces
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Season the shrimp with paprika, onion powder, garlic powder, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high heat.
- Add the seasoned shrimp to the skillet and sear until cooked through, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, add the onions and bell peppers. Sauté for 3-4 minutes until they start to soften.
- Add the zucchini, yellow squash, and asparagus to the skillet. Sauté for another 3-4 minutes until the vegetables are crisp-tender.
- Pour in the chicken broth and stir to combine. Allow to simmer for 2 minutes.
- Return the cooked shrimp to the skillet and mix well with the vegetables. Cook for an additional 1-2 minutes to heat through.
- Serve immediately, optionally over cauliflower rice or regular rice.
Notes
For a spicier version, add red pepper flakes or hot sauce.
Frozen shrimp can be used; just ensure they are thawed before cooking.
Feel free to substitute vegetables based on availability or preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg