Shrimp and Vegetable Skillet

This Shrimp and Vegetable Skillet is a quick and healthy dinner or lunch recipe! It’s super low in carbs and loaded with delicious veggies. You can make this spicy or non-spicy and stores well in containers for meal-prepping.

Shrimp and Vegetable Skillet


  • 2 lbs. large shrimp raw
  • 3 tbsps. lime juice
  • 1 tsp. salt
  • 2 tsps. fresh ground black pepper
  • 1 tbsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsps. cumin
  • 2 fresh garlic cloves minced
  • 2 tbsps. olive oil

  • 1 small purple onion diced
  • 1 large zucchini halved and sliced
  • 1 large yellow squash halved and sliced
  • 1 red bell pepper cubed
  • 1 tbsp. olive oil


  1. Marinate the shrimp with the spices, lime juice and olive oil.
  2. Meanwhile, chop and slice the veggies.
  3. Add one tablespoon of olive oil in a skillet and bring to medium heat. Saute the veggies until they obtain a gold color and are tender. Remove and set aside in a bowl.
  4. In the same skillet, saute the shrimp until they are fully cooked. Then return the cookies veggies to the skillet and saute with the shrimps for 1-2 minutes.
  5. Remove and serve.

Serving: 1g | Calories: 333kcal | Carbohydrates: 11.1g | Protein: 47.3g | Fat: 12.3g | Saturated Fat: 2.8g | Sodium: 913.8mg | Sugar: 4.3g