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EASY SHRIMP ZUCCHINI SQUASH SKILLET

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Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 servings

This is another low-carb skillet meal filled with veggies, flavorful spices, and shrimp. A Whole30, gluten-free, and paleo-friendly meal that’s ready in under thirty minutes!

If you want something easy and fast, this shrimp zucchini squash skillet is a must-try! A simple last-minute meal that you can whip up in a breeze using just a few easy-to-find ingredients. This dish is nothing crazy, a matter of fact, it’s a pretty straightforward dish flavoured with a combination of common spices you can find on your pantry. The veggies are cooked in the same skillet as the shrimp and tossed in the same spices.

INGREDIENTS :

  • 2 tbsp avocado or olive oil, divided
  • 1 pound raw shrimp, peeled and deveined
  • 1 large zucchini, chopped
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1/2 small yellow or white onions, chopped
  • 1 large summer squash, chopped
  • Fresh chopped parsley for garnishing
  • 1/8 tsp salt
  • 1/8 tsp black pepper

DIRECTIONS :

Step 1: Add the onion powder, garlic powder, smoked paprika, salt, and black pepper in a small bowl. Stir well until everything is combined.

Step 2: Place the shrimp in a large bowl. Sprinkle the spice mixture over and toss to coat the shrimp.

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Step 3: Heat 1 tbsp oil in a large skillet over medium heat. Once the oil is shimmering, add the shrimp to the skillet and cook on each side for about a minute or two or until pink. When done, set the cooked shrimp aside to cool.

Step 4: Drizzle another tbsp oil in the same skillet. Add the veggies and cook for approximately 8 minutes, stirring often until the veggies are soft.

Step 5: Return the shrimp to the skillet with the veggies mixture and continue to cook for another minute.

Step 6: Garnish the shrimp zucchini squash skillet with parsley and serve over cauliflower rice or traditional rice. Enjoy!

Nutrition Facts:

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

EASY SHRIMP ZUCCHINI SQUASH SKILLET

EASY SHRIMP ZUCCHINI SQUASH SKILLET

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 tbsp avocado or olive oil, divided
  • 1 pound raw shrimp, peeled and deveined
  • 1 large zucchini, chopped
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1/2 small yellow or white onions, chopped
  • 1 large summer squash, chopped
  • Fresh chopped parsley for garnishing
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions

Step 1: Add the onion powder, garlic powder, smoked paprika, salt, and black pepper in a small bowl. Stir well until everything is combined.

Step 2: Place the shrimp in a large bowl. Sprinkle the spice mixture over and toss to coat the shrimp.

Step 3: Heat 1 tbsp oil in a large skillet over medium heat. Once the oil is shimmering, add the shrimp to the skillet and cook on each side for about a minute or two or until pink. When done, set the cooked shrimp aside to cool.

Step 4: Drizzle another tbsp oil in the same skillet. Add the veggies and cook for approximately 8 minutes, stirring often until the veggies are soft.

Step 5: Return the shrimp to the skillet with the veggies mixture and continue to cook for another minute.

Step 6: Garnish the shrimp zucchini squash skillet with parsley and serve over cauliflower rice or traditional rice. Enjoy!

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