Shrimp Vegetable Skillet
Get four meals from just 30 minutes of work with this simple shrimp skillet. We guarantee that’s less time, effort, and money than it would take for you to step away from your desk to buy lunch from Monday to Thursday.
This ultra-easy Shrimp Vegetable Skillet recipe is loaded with veggies, flavorful spices and shrimp. It’s a low-carb, gluten-free and HCG friendly one-pan meal that is ready in less than 30 minutes!!
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
Kosher salt and fresh ground black pepper
1 lb raw shrimp, peel and de-veined, but with tail on.
1 cup red bell pepper, chopped
1 cup white onions, chopped
½ chicken broth
1 cup asparagus (the spears should be cut at a diagonal in 2-3 inch pieces)
1 cup zucchini, diced
Fresh chopped parsley for garnishing
In a small bowl, add all the spices (onion powder, garlic powder, paprika, salt and black pepper) and mix together to combine.
In a large bowl, add shrimp and the spice mixture. Mix everything well to combine.
In a cast iron skillet, add Pam spray over medium heat.
Add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside
In the same skillet, add onions and red bell pepper.
Cook for about 4 minutes. Stir occasionally.
Add chicken broth and asparagus. Put the lid on the skillet and cook for only 2 minutes and stir occasionally.
Add zucchini, put the lid on the skillet and cook for more 3 minutes.
Bring shrimp back to the skillet.
Cook for 30 seconds or 1 minute.
Garnish with parsley and serve over quinoa or cauliflower rice.