Easy Shrimp and Vegetable Skillet

This Easy Shrimp and Vegetable Skillet will make your dinner healthy and delicious! It is going to become your favorite seafood dish!

Don’t you only want to stick a fork in these succulent shrimps and eat it right off the monitor? I feel you. However, you know what? You can make it yourself! It is super simple to make this Shrimp and Vegetable Skillet, there’s hardly any cleanup, and it takes less than 30 minutes from start to finish. Plus, it tastes DIVINE. Are you convinced yet?

This is one of my favorite recipes, and I am excited you will attempt it, too. Below, I will describe how to buy the best components and show you step-by-step how to place this yummy Shrimp and Vegetable Skillet together.


When Purchasing shrimp, I go for: Most industrial fish farms are so crowded and unsanitary that manufacturers must use high levels of antibiotics, pesticides, and other substances to prevent disease. Residue from these toxins winds up in the flesh of the shrimp, posing risks to our wellbeing. Besides great taste, wild-caught shrimp provide a lot of health benefits. FROZEN. Most”new” fish sold in supermarkets have been shipped frozen and then thawed to the fish counter. That means that the shrimp you see in the freezer aisle is precisely the same as what is presented as”new”–it just hasn’t been sitting around on a bed of ice all day.

This is one of my favorite recipes, and I am excited you will attempt that, too. Below, I’ll describe how to buy the best ingredients and show you step-by-step the way to put this delicious Shrimp and Vegetable Skillet together.


I’m using zucchini and bell peppers in this recipe. These vegetables have the same cooking time and work well together. That said, you can use asparagus, onions, okra, or green beans as a substitute.SEASONINGSCajun spice mix and paprika are employed in this recipe. Please, make sure to have regular, sweet paprika on hand, and not the spicy variety.


This yummy dish can be served as is, with a few crusty pieces of bread on the side. It will also pair nicely with cooked rice, quinoa, couscous, and pasta. This Shrimp and Vegetable Skillet remains well in the refrigerator and tastes good the following day. Additionally, it makes an ideal meal prep option. Enjoy!

Easy Shrimp and Vegetable Skillet


  • 2 lbs. peeled and deveined shrimp I use Marina Del Rey shrimp
  • - Two small zucchini
  • - Two small yellow squash
  • - Three small bell peppers any color
  • - 3 tbsp. olive oil
  • - 2 tbsp. butter
  • - Two garlic cloves finely chopped
  • - 1 tbsp. paprika
  • - 1/2 tbsp. Cajun seasoning
  • - Salt and pepper to taste
  • - Fresh parsley to garnish


  • Cut the vegetables into bite-sized pieces.
  • Place the shrimp into a medium bowl and add the Cajun seasoning, paprika, salt, and olive oil. Mix well.
  • Heat a large skillet over medium-high heat. Add the shrimp and cook for about 6-7 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
  • To the same skillet, add the garlic, butter, and vegetables. Season with salt, and stir-fry for about 10 minutes, or until the vegetables are tender.
  • Return the shrimp to the skillet, stir well, and garnish with parsley. Serve.