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SHRIMP AND VEGETABLES SKILLET

Rhonda

April 16

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/)