If you love quick, vibrant, and flavorful meals, then this Shrimp and Vegetable Skillet Recipe is about to become your new go-to. Bursting with colorful veggies and perfectly seasoned shrimp, this dish is a wonderful balance of fresh, smoky, and zesty flavors that come together in under 30 minutes. Whether you’re cooking for a busy weeknight or a casual weekend dinner, this skillet recipe is straightforward, satisfying, and totally designed to brighten your table with minimal fuss.

Ingredients You’ll Need

The image shows a top view of a white plate with sliced green zucchini and red bell peppers neatly arranged on one side. Next to the plate, there is a white bowl filled with raw shrimp, which is translucent and pale in color. Surrounding the plate and bowl are small white dishes holding various ingredients: one with black sesame seeds, one with a yellow spice, one with minced garlic, one with a reddish spice, one with white salt, one with olive oil, and one with a light yellow liquid. A white marbled surface is under everything, and a white cloth is partly visible near the plate. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Shrimp and Vegetable Skillet Recipe are simple but essential, providing layers of flavor, texture, and gorgeous color. From the chewy, succulent shrimp to the crisp-tender veggies and the aromatic spices, each element plays a vital role in bringing this dish to life.

12 ounce bag medium frozen shrimp: Deveined, peeled, and thawed shrimp provide a quick and reliable protein base that cooks evenly and absorbs seasoning beautifully.
½ teaspoon smoked paprika: Adds a subtle smoky warmth that pairs perfectly with the shrimp’s natural sweetness.
½ teaspoon cumin: Brings a hint of earthiness and depth to the marinade, rounding out the flavors.
3 garlic cloves minced: Fresh garlic infuses a punchy aroma and savory bite that brightens the whole skillet.
Pinch red pepper flakes: Gives the dish a gentle spicy kick without overwhelming the other ingredients.
1 red bell pepper, sliced: Offers vibrant color and a sweet crunch that contrasts beautifully with the cooked shrimp.
1 large zucchini, cubed: Adds a fresh, lightly crisp texture and soaks up the dish’s lively seasonings.
2 tablespoons lime juice: Provides a zesty finish that brightens every bite and balances the smoky spices.
3 tablespoons olive oil: Used for marinating and sautéing, this brings richness and helps meld the flavors.
Salt and pepper to taste: Essential seasoning components to enhance and balance all the ingredients.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Shrimp and Vegetable Skillet Recipe

Step 1: Marinate the Shrimp

Start by mixing 2 tablespoons of olive oil, cumin, minced garlic, red pepper flakes, smoked paprika, salt, and pepper in a large bowl. Toss the thawed shrimp into this flavorful marinade and make sure each piece is well-coated. This step infuses the shrimp with a smoky, spicy foundation that really sets the tone for the whole dish.

Step 2: Sauté the Vegetables

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red bell peppers and cook for about 3 minutes, stirring occasionally to soften and caramelize them just a bit. Then add the cubed zucchini and continue cooking for another 3 to 5 minutes. You want your vegetables tender but still with a little crunch to maintain texture. Once cooked, remove the veggies from the skillet and set them aside for the next step.

Step 3: Cook the Shrimp

Using the same skillet, add the marinated shrimp and sauté until they turn pink and opaque—about 2 to 3 minutes. Cooking shrimp quickly like this keeps them juicy and tender, avoiding any rubbery texture. Once cooked, stir the vegetables back into the skillet just long enough to warm everything through before removing from the heat.

Step 4: Finish with Lime Juice

Once off the heat, drizzle the shrimp and vegetables with fresh lime juice. This bright squeeze of citrus really lifts the smoky and savory notes, creating a beautifully balanced dish that’s as refreshing as it is comforting.

How to Serve Shrimp and Vegetable Skillet Recipe

A round white pan with light green handles is filled with cooked shrimp, diced green zucchini, and sliced red bell peppers mixed together. The shrimp are peachy-pink and placed evenly across the pan, while the bright green and red vegetables are spread around them. The pan sits on a white marbled surface with three small wooden bowls of spices positioned nearby, containing white salt, a brown spice, and a reddish-brown spice. To the right, a white bowl holds extra chopped zucchini and red bell peppers on a white cloth. The image is bright and clean, showing a fresh and colorful cooked dish photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped fresh herbs like cilantro or parsley adds a lively green pop and an herbal freshness that complements the shrimp wonderfully. You can also add a few extra lime wedges for those who love an extra tangy burst with every bite.

Side Dishes

This shrimp and vegetable skillet shines all on its own, but serving it alongside fluffy rice, quinoa, or warm crusty bread makes it a heartier meal. For a low-carb option, pair it with cauliflower rice or a simple green salad for extra veggies and crunch.

Creative Ways to Present

Try serving the skillet over cooked pasta or tossed into warm tortillas for a quick shrimp taco night. You could also spoon it over cooked polenta or creamy mashed potatoes to soak up every flavorful drop from the skillet.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Shrimp and Vegetable Skillet Recipe should be stored in an airtight container in the refrigerator. It will stay fresh for up to 2 days, making for a convenient, flavorful next-day lunch or dinner.

Freezing

Since shrimp can become rubbery after freezing and reheating, it’s best not to freeze this cooked skillet. Instead, freeze the shrimp separately before cooking if you want to prep in advance, then combine everything fresh when ready to eat.

Reheating

Reheat leftovers gently over medium heat on the stovetop or in the microwave. Add a splash of olive oil or a small amount of water to keep the shrimp moist and the vegetables vibrant. Avoid overheating to maintain the perfect texture.

FAQs

Can I use fresh shrimp instead of frozen?

Absolutely! Fresh shrimp can be a great alternative, just be sure to peel and devein them if they aren’t already prepared, and reduce cooking time accordingly since fresh shrimp cook very quickly.

What other vegetables can I add?

Feel free to mix it up with broccoli florets, snap peas, cherry tomatoes, or even thinly sliced carrots. Just adjust cooking times so all veggies remain crisp-tender and vibrant.

Is this recipe spicy?

The pinch of red pepper flakes adds a mild heat, but you can always adjust the spice level to your liking by increasing or omitting them altogether.

Can I make this recipe vegan or vegetarian?

While shrimp are the star here, swapping them with firm tofu or chickpeas can make a delicious vegetarian version. Just season and cook the substitutes similarly to retain flavor and texture.

What’s the best type of pan to use?

A large non-stick or cast iron skillet works best for even heat distribution and easy sautéing of shrimp and vegetables without sticking or burning.

Final Thoughts

This Shrimp and Vegetable Skillet Recipe is one of those rare dishes that’s both quick to make and bursting with fresh, layered flavors. It’s perfect for when you want a satisfying meal without spending hours in the kitchen. Give it a try and I promise it’ll become a staple you come back to time and again. Enjoy every vibrant, delicious bite!

Shrimp and Vegetable Skillet Recipe

Ingredients You’ll Need