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
HOW TO MAKE EASY SHRIMP ZUCCHINI SQUASH SKILLET
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!
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
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!
