Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (make sure they’re Halal certified)
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (choose any color you like: red, yellow, or green)
- 1 zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes (optional, for heat)
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Ingredient Highlights
- Shrimp: Shrimp is a lean protein that cooks quickly, absorbing the flavors of the dish beautifully. It’s a great source of protein and low in fat.
- Olive Oil: A heart-healthy fat that provides a smooth base for sautéing the vegetables and shrimp. It also enhances the flavors.
- Bell Pepper and Zucchini: These vegetables are rich in vitamins and antioxidants, and they add a nice crunch to the dish. You can also experiment with other vegetables, like broccoli, asparagus, or snap peas.
- Garlic and Lemon: Garlic adds depth and a savory flavor, while lemon brings brightness and balances the richness of the shrimp.
- Smoked Paprika and Cumin: These spices add a warm, earthy flavor with a subtle smokiness that takes this dish to the next level.
Instructions
Prepare the Ingredients:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. This helps to ensure they cook properly and don’t release excess moisture. Set them aside.
- Chop the Vegetables: Slice the bell pepper, zucchini, and onion. Halve the cherry tomatoes. Mince the garlic and chop the parsley for garnish.
Cook the Vegetables:
- Heat the Skillet: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften and become fragrant.
- Add the Zucchini and Garlic: Add the zucchini and minced garlic to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the zucchini begins to soften and the garlic becomes fragrant.
Cook the Shrimp:
- Season the Shrimp: While the vegetables are cooking, season the shrimp with smoked paprika, cumin, chili flakes (if using), salt, and pepper. Toss the shrimp to ensure they’re evenly coated in the spices.
- Add the Shrimp to the Skillet: Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook the shrimp for 2-3 minutes on each side, until they’re pink and opaque. Be careful not to overcook them.
- Add the Tomatoes: Once the shrimp are cooked, add the halved cherry tomatoes to the skillet and cook for another 2 minutes, just until they soften.
Finish and Serve:
- Add Lemon Juice: Squeeze the juice of one lemon over the shrimp and vegetables. Stir to combine and bring everything together.
- Garnish and Serve: Remove the skillet from the heat and sprinkle fresh parsley on top. Serve the Shrimp and Vegetable Skillet immediately.
- Prep Time: 10minutes
- Cook Time: 15minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 12g
- Carbohydrates: 15g
- Protein: 30g