Easy Shrimp And Vegetables Skillet Recipe

I present my Easy Shrimp And Vegetable Skillet, featuring spicy Cajun shrimp and vibrant vegetables for a quick, impressive meal perfect for busy weeknights or unexpected guests.

I love a dish that looks like you spent forever but took minutes, so I keep coming back to my Easy Shrimp And Vegetable Skillet. Big, juicy large shrimp meet a punchy hit of Cajun seasoning that somehow tastes both familiar and a little daring, and it makes guests ask for the secret, even though it’s no secret at all.

I never know if my pantry or my mood decides the final twist, and thats half the fun. If you like bold flavors that arrive fast, this one will make you grin, maybe even a little smug.

Ingredients

• Shrimp: Lean protein low carb, quick to cook, its sweet briny seafood flavor.
• Bell peppers: Packed with vitamin C, fiber, add sweet crisp color and crunch.
• Zucchini: Low calorie veg, tender cooked, soaks up spices and buttery sauce.
• Garlic: Pungent savory punch, boosts aroma and depth, some say it’s healthy too.
• Cajun seasoning: Smoky spicy blend gives heat and complexity, adjust level to taste.
• Olive oil or butter: Adds richness and mouthfeel, olive oil lighter butter gives richer finish.
• Lemon juice: Bright acidic kick, balances richness and brings fresh citrusy pop.
• Parsley or green onions: Fresh herb finish adds color aroma and mild grassy freshness.

Ingredient Quantities

• 1 lb (450 g) large shrimp peeled and deveined
• 2 tbsp olive oil or melted butter
• 1 to 2 tbsp Cajun seasoning (store bought or homemade)
• 1 medium red bell pepper thinly sliced
• 1 medium yellow bell pepper thinly sliced
• 1 medium zucchini halved lengthwise and sliced
• 1 small red onion thinly sliced
• 3 cloves garlic minced
• 1/4 cup low sodium chicken broth or dry white wine optional
• 1 tbsp lemon juice (about 1 lemon)
• 2 tbsp unsalted butter optional for finishing
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley or sliced green onions for garnish
• Cooked rice or crusty bread for serving optional

How to Make this

1. Pat shrimp dry and toss in a bowl with 1 to 2 tbsp Cajun seasoning, a pinch of salt and pepper, and the 1 tbsp lemon juice; if shrimp were frozen, thaw and pat completely dry first so they sear.

2. Heat a large skillet over medium-high heat until hot, add 2 tbsp olive oil or melted butter and swirl to coat; let the fat heat until it shimmers.

3. Add shrimp in a single layer, don’t crowd the pan, and sear 1 to 2 minutes per side until pink and opaque; remove shrimp to a plate while you cook the veggies so they don’t overcook.

4. In the same skillet add a touch more oil if needed, toss in the sliced red onion and both bell peppers, cook 3 to 4 minutes until they start to soften and get a little char.

5. Add the zucchini and minced garlic, cook another 2 to 3 minutes until zucchini is tender-crisp and the garlic is fragrant but not burned.

6. Pour in the optional 1/4 cup low sodium chicken broth or dry white wine to deglaze the pan, scrape up any browned bits, and let it reduce a minute to concentrate flavor.

7. Return the shrimp to the skillet, stir to combine and heat through for 30 to 60 seconds; taste and adjust Cajun seasoning, salt and pepper if needed.

8. Turn off the heat and stir in 2 tbsp unsalted butter if using for a glossy finish, then squeeze a little extra lemon if you like; this makes the sauce silky and bright.

9. Garnish with 2 tbsp chopped fresh parsley or sliced green onions and serve immediately over cooked rice or with crusty bread to soak up the juices.

Equipment Needed

1. Large heavy skillet (10 to 12 inch)
2. Medium mixing bowl for tossing the shrimp
3. Tongs or a spatula for flipping the shrimp
4. Sharp chef’s knife for slicing peppers onion and zucchini
5. Cutting board
6. Measuring spoons and a 1/4 cup measuring cup
7. Wooden spoon or silicone spatula for deglazing and stirring
8. Plate plus paper towels to pat the shrimp dry and hold cooked shrimp

FAQ

Easy Shrimp And Vegetables Skillet Recipe Substitutions and Variations

• Shrimp: use 1 lb firm white fish like cod or halibut, or 1 lb boneless skinless chicken breast cut into strips, or 14 oz extra firm tofu. Fish cooks faster, chicken needs more time, tofu soaks up the spice.
• Olive oil or melted butter: swap with avocado oil, ghee, or light olive oil. For a hint of sweetness try melted coconut oil, it will change the flavor a bit.
• Cajun seasoning: use creole seasoning, Old Bay, or mix 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp garlic powder, 1/2 tsp onion powder and a pinch of oregano. Adjust the heat to taste.
• Zucchini and bell peppers: swap zucchini for yellow squash, any bell pepper color works, or use broccoli florets, asparagus tips or sliced mushrooms for similar texture and cook time.

Pro Tips

1) Pat the shrimp very dry and let them sit at room temp for 10 to 15 minutes before cooking. Salt or acid too early will pull out moisture and make them rubbery, so season right before they hit the pan.

2) Get your pan properly hot and dont crowd it. If they are touching each other they steam not sear, so cook in batches if needed for better color and texture.

3) Cut the veggies to similar thickness so they cook evenly, and add the soft ones later so they dont turn to mush. A bit of char on the peppers and onion gives way more flavor.

4) Deglaze the pan with a splash of wine or broth to lift the browned bits, then finish with a little butter and lemon off the heat for a glossy, bright sauce. Use less butter than you think, a small amount goes a long way.

5) If using frozen shrimp thaw them in cold water and dry them completely, not hot water. Serve immediately over rice or with crusty bread so nothing gets soggy, and save a few fresh herbs for garnish right before serving.