Easy Shrimp Zucchini Squash Skillet
This Easy Shrimp Zucchini Squash Skillet recipe is loaded with veggies, flavorful spices, and shrimp. It’s a low-carb, Whole30, gluten-free, and Paleo one-pan meal that is ready in less than 30 minutes.
One of the simplest, yet most satisfying meals has to be shrimp. It’s one of those quick and easy walk-in-the-door-last-minute-meals that you can make at any time with frozen shrimp. I always keep a bag in my freezer. Just be sure to defrost the shrimp before moving on to this easy shrimp zucchini squash skillet or any shrimp recipe.
HOW TO DEFROST SHRIMP
- There are two options for defrosting your shrimp. To quickly defrost, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and resubmerge the shrimp. Let shrimp sit an additional 10- 20 minutes. At this point the shrimp should be completely defrosted.
- The easier way to defrost your shrimp, if you remember in advance, is to remove the frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.
- Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to defrost and cook unevenly.
TIPS FOR MAKING THIS EASY SHRIMP ZUCCHINI SQUASH SKILLET
This recipe is seriously so simple, but what makes it great is the spices. Both my husband and son agreed, this might be the best flavored shrimp they’ve had. It’s nothing crazy – just a mix of common spices you are sure to have on-hand (onion powder, garlic powder, smoked paprika, salt and pepper).
After cooking the seasoned shrimp in the skillet, don’t wash out the skillet before adding a little more oil and your veggies. This will allow the veggies to soak up the tasty seasoning from the bottom of the skillet. So much yummy flavors!
To save time, I like to buy shrimp that is already peeled and deveined and if I’m really in a pinch for time, I buy my veggies prechopped. I used zucchini and squash, but you can totally use whatever favorite veggies you happen to have or prefer. Red pepper, broccoli, mushrooms would all be great choices here.
COOKING THE PERFECT SHRIMP
When shrimp is raw the flesh is a grayish color. As it cooks, the protein turns to an opaque whitish pink color. Shrimp cook VERY quickly – about 2ish minutes per side (depending on the heat of your skillet) – so don’t take your eyes off of them while they’re cooking.
The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape)
WHAT DO I PAIR WITH EASY SHRIMP ZUCCHINI SQUASH SKILLET
Since this shrimp veggie skillet recipe is so simple to prepare, you’ll want to keep the sides easy as well. My favorite way to serve this dish is over lemon parsley cauliflower rice, with traditional rice or quinoa. Other ideas: a green salad, simple pasta tossed with olive oil and parmesan cheese, sautéed greens, creamy polenta or a side of couscous.
Love shrimp? Try some of my other favorite shrimp dishes!
Creamy Shrimp Pasta from Natasha’s Kitchen
Lemon Garlic Butter Shrimp from Cafe Delights
This Easy Shrimp Vegetable Skillet recipe is loaded with veggies, flavorful spices, and shrimp. It’s a low-carb, Whole30, gluten-free, and paleo one-pan meal that is ready in less than 30 minutes.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lb raw shrimp, peeled and deveined
- 2 tablespoons avocado or olive oil, divided
- 1 large zucchini, chopped
- 1 large summer squash, chopped
- 1/2 small yellow or white onions, chopped
- Fresh chopped parsley for garnishing
- In a small bowl, add and stir all the spices (onion powder, garlic powder, smoked paprika, salt, and black pepper) together to combine.
- In a large bowl, toss shrimp and the spice mixture together.
- In a large skillet, add 1 tablespoon oil over medium heat.
- Once skillet is heated, add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside on a plate to cool.
- In the same skillet, add 1 tablespoon oil and veggies.
- Cook for about 8 minutes and until veggies are soft, stirring occasionally.
- Add shrimp back to the skillet with veggie mixture and cook for another minute.
- Garnish with parsley and serve over cauliflower rice or traditional rice.