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Name: Shrimp Vegetable Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 easpoononion powder; 1/2 easpoongarlic powder; 1/2 easpoonsmoked paprika; Kosher salt and ground black pepper; 1 lb raw shrimp peel and deveined, but with tail on.; 1 tablespoon olive oil + 1 tbsp tablespoon olive oil; 1 cup red bell pepper chopped; 1 cup white onions chopped; 1/2 upchicken broth; 1 cup asparagus (the spears should be cut at a diagonal; 1 cup zucchini diced; Fresh chopped parsley for garnishing

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INGREDIENTS

1/2 easpoononion powder
1/2 easpoongarlic powder
1/2 easpoonsmoked paprika
Kosher salt and ground black pepper
1 lb raw shrimp ; peel and deveined, but with tail on.
1 tablespoon olive oil + 1 tbsp tablespoon olive oil
1 cup red bell pepper ; chopped
1 cup white onions ; chopped
1/2 upchicken broth
1 cup asparagus (the spears should be cut at a diagonal
1 cup zucchini diced
Fresh chopped parsley for garnishing

INSTRUCTIONS

1. In a small bowl, add all the spices (onion powder, garlic powder, paprika, salt and black pepper) and mix together to combine.

2. In a large bowl, add shrimp and the spice mixture. Mix everything well to combine.

3. In a cast iron skillet, add the extra virgin olive oil over medium heat.

3. Add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside

4. In the same skillet, add 1-tablespoon olive oil, onions and red bell pepper.

Cook for about 4 minutes. Stir occasionally.

5. Add chicken broth and asparagus. Put the lid on the skillet and cook for only 2 minutes and stir occasionally.

6. Add zucchini, put the lid on the skillet and cook for more 3 minutes.

7. Bring shrimp back to the skillet.

Cook for 30 seconds or 1 minute.

8. Garnish with parsley and serve over quinoa or rice. I cooked 1 cup of rice.

NOTES

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Shrimp Vegetable Skillet

1/2 easpoononion powder
1/2 easpoongarlic powder
1/2 easpoonsmoked paprika
 Kosher salt and ground black pepper
1 lb raw shrimp peel and deveined, but with tail on.
1 tablespoon olive oil + 1 tbsp tablespoon olive oil
1 cup red bell pepper chopped
1 cup white onions chopped
1/2 upchicken broth
1 cup asparagus (the spears should be cut at a diagonal
1 cup zucchini diced
 Fresh chopped parsley for garnishing

1.  In a small bowl, add all the spices (onion powder, garlic powder, paprika, salt and black pepper) and mix together to combine.

2. In a large bowl, add shrimp and the spice mixture. Mix everything well to combine.

3.  In a cast iron skillet, add the extra virgin olive oil over medium heat.

3. Add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside

4.  In the same skillet, add 1-tablespoon olive oil, onions and red bell pepper.
Cook for about 4 minutes. Stir occasionally.

5.  Add chicken broth and asparagus. Put the lid on the skillet and cook for only 2 minutes and stir occasionally.

6.  Add zucchini, put the lid on the skillet and cook for more 3 minutes.

7.  Bring shrimp back to the skillet.
Cook for 30 seconds or 1 minute.

8.  Garnish with parsley and serve over quinoa or rice. I cooked 1 cup of rice.

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Nutrition

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Serving Size: 1 (887g)
Recipe Makes: 1

Calories: 611
Calories from Fat: 78 (13%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 3.3g
Cholesterol 689.5mg		212 %
Sodium 851.1mg		29 %
Potassium 1712mg		45 %
Total Carbohydrate 32.2g		9 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 25g
Protein 96.9g		138 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 611

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