Picture this: a vibrant, sizzling skillet filled with plump, juicy shrimp nestled in a rainbow of crisp tender vegetables, all coated in a zesty, smoky marinade. This isn’t just dinner; it’s a 30 minute escape to a healthier, more flavorful weeknight. I created this Shrimp and Vegetable Skillet recipe during a frantic attempt to use up my farmers’ market haul, and it instantly became our family’s go to for a meal that feels both indulgent and virtuous. It’s the perfect answer to “what’s for dinner?” when you want something fast, fresh, and utterly delicious without a sink full of dishes.
Flavor Profile: Get ready for a symphony of tastes and textures! The shrimp are succulent and briny, soaked in a bold marinade of bright lime, smoky chili seasoning, warm cumin, and fragrant garlic. The veggies; sweet bell peppers, mild squash, and zucchini; provide a delightful, slightly caramelized crunch. Every bite is a perfect balance: savory, slightly spicy, tangy, and subtly sweet, with a mouthwatering mix of tender shrimp and crisp tender vegetables. It’s light yet satisfying, and incredibly dynamic.
Expert Tips for Skillet Perfection
- Dry Your Shrimp & Veggies: This is the single most important step for a good sear and to prevent steaming. Pat the shrimp thoroughly dry with paper towels before marinating. Similarly, ensure your washed veggies are completely dry before they hit the hot skillet.
- Don’t Crowd the Pan: To get that beautiful golden color on your veggies and shrimp, give them space! Sauté the vegetables in a single layer and remove them before cooking the shrimp. If needed, cook the shrimp in two batches. Crowding creates steam and leads to soggy results.
- The “Chili Seasoning” Note: The recipe specifies beef chili seasoning (a blend like McCormick) and not chili powder or cayenne. This blend includes spices like garlic, onion, and oregano, which adds complex depth without overwhelming heat. It’s the secret flavor booster!
- Marinate, But Not Too Long: 15-30 minutes is perfect for the shrimp to absorb flavor. Because of the lime juice’s acidity, marinating for longer than an hour can start to “cook” the shrimp, giving them a mushy texture.
Make Ahead, Storage & Freezing
- Make Ahead: You can chop all vegetables and make the marinade up to a day in advance. Store them separately in airtight containers in the fridge. Combine the shrimp and marinade just before cooking.
- Storage & Reheating: Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium low heat just until warmed through to avoid overcooking the shrimp. A squeeze of fresh lime juice after reheating brightens it right up.
- Freezing: I do not recommend freezing the fully cooked dish, as the vegetables and shrimp will become watery and rubbery upon thawing. However, you can freeze the raw, marinated shrimp in a freezer bag for up to 1 month. Thaw overnight in the fridge before cooking as directed.
Step by Step Instructions
1Marinate the Shrimp: Pat the raw, peeled, and deveined shrimp completely dry with paper towels. Place them in a medium bowl. Add all the marinade ingredients; lime juice, salt, pepper, chili seasoning, paprika, cumin, minced garlic, and 1 tablespoon of olive oil. Mix well until every shrimp is coated. Set aside to marinate for 15-30 minutes while you prep the veggies.
2Prep the Vegetables: Wash and thoroughly dry the zucchini, yellow squash, red bell pepper, and purple onion. Halve the squash and zucchini lengthwise, then slice into half moons. Dice the bell pepper and onion into bite sized pieces. Keeping them uniform ensures even cooking.
3Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large non stick or cast iron skillet over medium high heat. Add all the prepared vegetables. Cook, stirring occasionally, for 6-8 minutes until they are tender crisp and have developed some golden brown spots. Transfer the cooked veggies to a clean bowl and set aside.
4Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the marinated shrimp in a single layer (cook in two batches if your skillet is crowded). Cook for 3-4 minutes per side, flipping once, until the shrimp are opaque, pink, and cooked through.
5Combine and Finish: Return the cooked vegetables to the skillet with the shrimp. Gently toss everything together and cook for another 1-2 minutes, just to reheat the veggies and let the flavors meld.
6Serve: Remove from heat. Transfer to a serving platter or plate directly from the skillet. Garnish with freshly chopped parsley for a pop of color and freshness.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: This recipe is naturally gluten free. Just double check that your chili seasoning blend is certified gluten free.
- Dairy Free: This recipe contains no dairy.
- Paleo/Whole30: Ensure your chili seasoning contains no sugar or additives. Use avocado oil instead of olive oil if preferred.
- Common Swaps: No zucchini or squash? Use broccoli florets, asparagus, or mushrooms. Shrimp: Chicken breast (cut into bite sized pieces) or scallops work beautifully; adjust cooking time accordingly. Chili Seasoning: If you only have chili powder, use 2 teaspoons and add 1/2 teaspoon each of garlic powder and dried oregano. Fresh Lime Juice: Bottled lime juice can work in a pinch, but fresh is significantly brighter.
Serving Suggestions
This skillet is a complete, low carb meal on its own, but it’s incredibly versatile.
- Side Dish Pairings: For a heartier meal, serve it over cauliflower rice, quinoa, or coconut rice to soak up the delicious juices. A simple avocado slice or a side of black beans complements it perfectly.
- Wine/Drink Pairing: A crisp Sauvignon Blanc or a dry Rosé pairs wonderfully with the citrus and spice. For a non alcoholic option, try sparkling water with muddled lime and mint or a lightly sweetened iced tea.
Frequently Asked Questions (FAQ)
- Can I use frozen shrimp?
Yes! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them extremely dry before marinating, as they release more moisture. - How can I tell when the shrimp are done cooking?
Shrimp cook quickly. They are done when they have turned from gray and translucent to opaque and pinkish white, and have formed a loose “C” shape. An “O” shape means they are overcooked and can be tough. - My veggies are getting soggy. What did I do wrong?
The most common culprits are not drying them well enough before cooking or overcrowding the skillet, which steams them instead of sautéing. Make sure your skillet is nice and hot before adding them. - Can I make this in the oven?
For a hands off approach, you can roast the veggies and shrimp on a sheet pan. Toss veggies with oil, salt, and pepper and roast at 425°F for 15 minutes. Add the marinated shrimp to the pan and roast for another 6-8 minutes, until shrimp are cooked.
Recommended Equipment
- Large 12 inch Non Stick or Cast Iron Skillet
- Sharp Chef’s Knife & Cutting Board
- Mixing Bowls (medium and large)
- Citrus Juicer (for fresh lime juice)
- Microplane or Garlic Press
30 Minute Shrimp and Vegetable Skillet
Ingredients
- 2 lbs. large shrimp raw, peeled, deveined, tail off
- 1 tbsp. olive oil for cooking
- Chopped fresh parsley for garnish (optional)
For the Marinade:
- 3 tbsp. fresh lime juice
- 1 tsp. salt
- 2 tsp. fresh ground black pepper
- 1 tbsp. chili seasoning beef chili blend, not chili powder
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 2 cloves garlic minced
- 1 tbsp. olive oil
For the Vegetables:
- 1 small purple onion diced
- 1 large zucchini halved and sliced
- 1 large yellow squash halved and sliced
- 1 large red bell pepper cubed
- 1 tbsp. olive oil for sautéing
Instructions
- Pat the shrimp completely dry with paper towels. Place in a bowl. Add all marinade ingredients (lime juice, salt, pepper, chili seasoning, paprika, cumin, garlic, 1 tbsp olive oil). Mix to coat. Set aside to marinate for 15-30 mins.
- While shrimp marinates, prepare vegetables: wash, dry, and chop the onion, zucchini, yellow squash, and red bell pepper.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chopped vegetables and sauté for 6-8 minutes until tender crisp and slightly golden. Remove veggies to a bowl and set aside.
- In the same skillet, add the final 1 tbsp of olive oil. Add the marinated shrimp in a single layer. Cook for 3-4 minutes per side, flipping once, until shrimp are opaque and cooked through.
- Return the cooked vegetables to the skillet with the shrimp. Toss everything together and cook for an additional 1-2 minutes to reheat.
- Remove from heat. Garnish with fresh chopped parsley if desired. Serve immediately.
