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Healthy Low Calorie Shrimp & Veggie Skillet - Quick, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined (medium or large)
  • 2 teaspoons olive oil
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, sliced into strips
  • 1 small zucchini, halved and sliced
  • 1 small broccoli crown, cut into small florets
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Optional: 1 tablespoon low-sodium soy sauce or a splash of white wine for depth
  • Optional for serving: cauliflower rice, brown rice, or zucchini noodles

Method
 

  1. Prep the shrimp. Pat the shrimp dry with paper towels. Season with a pinch of salt, black pepper, and half the smoked paprika. Dry shrimp sear better and won’t steam.
  2. Preheat the pan. Heat a large nonstick or stainless skillet over medium-high. Add 1 teaspoon olive oil and swirl to coat.
  3. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just firm. Transfer to a plate. Do not overcook.
  4. Sauté the aromatics. Add the remaining 1 teaspoon olive oil to the pan. Add onion and bell pepper with a pinch of salt. Cook 3–4 minutes until they start to soften.
  5. Add hearty veggies. Stir in broccoli and zucchini. Cook 3–4 minutes, stirring occasionally. You want crisp-tender, not soft.
  6. Flavor it up. Add garlic, remaining smoked paprika, oregano, and red pepper flakes. Stir 30 seconds until fragrant. If using, splash in soy sauce or white wine and let it sizzle for 30 seconds.
  7. Finish with tomatoes and lemon. Add cherry tomatoes and cook 1 minute just to warm and soften slightly. Zest the lemon over the skillet, then squeeze in the juice.
  8. Return the shrimp. Add the shrimp back to the pan and toss to combine. Taste and adjust with salt, pepper, or more lemon.
  9. Garnish and serve. Sprinkle with chopped parsley or cilantro. Serve as-is or over cauliflower rice, brown rice, or zucchini noodles.