I’m a huge fan of shellfish. I could eat crab, shrimp, mussels, scallops, clams and more every single day. We eat shellfish as part of our Christmas Eve celebration and I try to add it into our menu at least every other week, which is alternated with the fish night. Shellfish is full of nutrients, protein and is a quick option for cooking. Shrimp is easy and inexpensive to come by, so it is what we use most often for seafood nights. This Shrimp & Veggie Skillet is a perfect example of what makes shellfish so great.

Another great part about this skillet recipe is that you can basically put anything in it that you like. For this recipe, I usually use zucchini, bell peppers, red onion, garlic and spinach. I love being able to add mushrooms, tomatoes and other veggies as well. It really is a kitchen sink skillet and can be used with whatever you have on hand. I just suggest cutting everything down into bite-sized pieces before cooking so that everything cooks evenly and quickly.

If you have read any of my previous posts, or follow me on social media, you will notice that I usually prep my dinners in the morning. I’m usually a bit tired by the time dinner rolls around and instead of making unhealthy choices like ordering pizza, or heating up some snack items from the freezer, I prep dinners in the morning so that all I have to do is cook them at dinner time. There really is no excuse at that point if everything is measured, chopped and ready to go. I even bring out the pots and pans I will need to get it all done. This shrimp dinner is no exception. I pull all the ingredients and get to chopping and measuring. I use glass portion bowls to hold my seasonings and larger glass mixing bowls for my veggies. I even have lids to keep everything fresh and secure in the fridge.

This recipe is so easy to make, you simply toss everything into the pan to cook. The only actual step is to cook the shrimp alone to start until just shy of done. Once they hit that mark I set them aside until the veggies are cooked and seasoned and add them back in to heat up and finish cooking. If you don’t think shrimp and veggies will be enough, making rice is a great way to make this dinner a little more filling and compliments the other ingredients. I usually garnish with parsley, but green onions would also go well with this. Not a shrimp person? Just substitute a different protein. This recipe would pair just as well with chicken or steak and really has no limits to the variations.

We hope you enjoyed this recipe and as always, thank you for reading and joining us on this journey. If you try this recipe, please share your thoughts! Simply, Beth