I really enjoyed the spices and veggies in this shrimp skillet recipe. Super easy and delicious!
ingredients
2 lbs. large shrimp raw, deveined and tail off
1 tbsp. olive oil light tasting
Chopped parsley, optional for garnishing
marinade
3 tbsps. lime juice
1 tsp. salt
2 tsps. fresh ground black pepper
1 tbsp. chili seasoning
1 tsp. paprika
½ tsps. cumin
2 cloves fresh garlic, minced
1 tbsp. olive oil light tasting
veggies
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 light tasting better
directions
Pat the shrimp dry with paper towel and place into a bowl. Add in the marinade ingredients and mix well to coat the shrimp. Set aside.
To prepare the veggies, wash and dry them well. Chop/cube them and set aside.
In a large nonstick skillet, add one tablespoon of olive oil and bring to medium/high heat. Sauté the veggies until they are tender and obtain a golden color. Remove and set aside in a bowl.
In the same skillet, sauté the shrimp with 1 tbsp. of olive oil until they are fully cooked through. This takes about 6-8 minutes, flipping the shrimp pieces over halfway through.
Return the cooked veggies back into the skillet and sauté with the shrimp for another 1-2 minutes. Remove from head and serve. Garnish with fresh chopped parsley if you like.
(recipe and photo found on https://www.cookinwithmima.com/shrimp-and-vegetable-skillet/)
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