Easy Shrimp Zucchini Squash Skillet
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 5.2g | Protein: 16g | Fat: 8.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 165mg | Sodium: 718.5mg | Potassium: 234.2mg | Fiber: 1.2g | Sugar: 2.1g | Vitamin A: 1015IU | Vitamin C: 19.4mg | Calcium: 84mg | Iron: 1.5mg