Shrimp & Veggie Skillet

Shrimp & Veggie Skillet

Makes about 3 servings

Ingredients

• 1 lb peeled and deveined shrimp
• 1 medium zucchini or yellow squash
• 8 oz mushrooms, sliced
• 8–10 cherry tomatoes
• 2 cloves garlic, minced
• 1 Tbsp butter
• 1 tsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• Black pepper to taste
• Optional: rosemary
• Salt only after tasting
• Optional: fresh lemon for serving

1. Prep everything first

Because shrimp cooks FAST, have everybody ready for work before the skillet starts. 

Cut the zucchini into your preferred substantial chunks or thick half-moons. 

Slice the mushrooms and halve the cherry tomatoes if you’d like.

Pat the shrimp very dry with paper towels. Sprinkle with paprika, garlic powder and black pepper.

2.  Cook the veggies in the skillet

3. Cook the shrimp

Heat the butter and olive oil in your large skillet over medium to medium-high heat.

Add the shrimp in as close to a single layer as you reasonably can.

Cook about 1–2 minutes on the first side, flip, and cook another 1–2 minutes, until the shrimp are opaque and cooked through.

4. Tomatoes 

Add the cherry tomatoes and cook for about 1 minute.

5. Taste BEFORE salting

Now taste it.

Add more black pepper, paprika or garlic powder if you want.

Then decide whether it needs a little salt.

If it tastes like it needs something but you’re not sure what, try a squeeze of fresh lemon before reaching for more salt. That little hit of acidity may be exactly what it’s missing.

Then GET IT OUT OF THE SKILLET. 😂 The residual heat will continue cooking those shrimp.

Make it yours - try asparagus in the skillet or Bok choy or water chestnuts