One-Pan Shrimp and Vegetable Skillet Recipe
Introduction
This One-Pan Shrimp and Vegetable Skillet is a vibrant, flavorful dish that comes together quickly and easily. Packed with colorful vegetables, spicy chorizo, and perfectly seasoned shrimp, it’s a delightful meal perfect for any weeknight.
Ingredients
- 2 pounds Shrimp
- 1/2 tablespoon Old Bay® Seasoning
- 3 tablespoons Olive Oil
- 2 cloves Garlic
- 1 Zucchini
- 1 Onion
- 4 Assorted Color Bell Peppers
- 1 Spanish Chorizo
- 1 cup Chicken Stock
- Salt, to taste
- Ground Black Pepper, to taste
- Fresh Parsley, to taste
Instructions
- Step 1: In a mixing bowl, add the shrimp and season with Old Bay® Seasoning. Drizzle with olive oil and add minced garlic. Stir well to coat the shrimp evenly.
- Step 2: Heat a large nonstick pan over medium-high heat. Cook the shrimp for about 2 minutes, until they develop a slight browning on the outside. Remove the shrimp from the pan and set aside.
- Step 3: In the same pan, add a little more olive oil if needed. Add chopped onion, bell peppers, and zucchini. Season with salt and ground black pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften but remain slightly crisp.
- Step 4: Add sliced Spanish chorizo to the pan and cook for a few minutes. Pour in the chicken stock and stir, allowing the ingredients to simmer and form a flavorful sauce.
- Step 5: Return the shrimp to the pan and cook together for an additional 3 to 5 minutes until everything is heated through and flavors meld.
- Step 6: Remove from heat and garnish with fresh parsley. Serve the skillet family-style and enjoy!
Tips & Variations
- Substitute the Spanish chorizo with smoked sausage or andouille for a different smoky flavor.
- Try adding a squeeze of fresh lemon juice before serving to brighten the dish.
- If you prefer a milder taste, reduce or omit the Old Bay® Seasoning and add just a pinch of paprika instead.
- Use fresh shrimp if possible for the best texture, but frozen shrimp work well if properly thawed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep shrimp tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely and drain any excess moisture before cooking to avoid watery results.
What can I substitute for chicken stock?
If you don’t have chicken stock, vegetable broth or even water with a bit of seasoning can work as a substitute to create a flavorful sauce.
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One-Pan Shrimp and Vegetable Skillet Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This One-Pan Shrimp and Vegetable Skillet is a flavorful and colorful dish featuring succulent shrimp, vibrant bell peppers, zucchini, onion, and spicy Spanish chorizo all cooked together in a savory garlic and chicken stock sauce. Perfect for a quick, healthy, and satisfying family-style meal that comes together in a single skillet.
Ingredients
Shrimp and Seasoning
- 2 pounds Shrimp
- 1/2 tablespoon Old Bay® Seasoning
- 3 tablespoons Olive Oil
- 2 cloves Garlic, minced
Vegetables
- 1 Zucchini, sliced
- 1 Onion, sliced
- 4 Assorted Color Bell Peppers, sliced
Meat and Stock
- 1 Spanish Chorizo, sliced
- 1 cup Chicken Stock
Seasonings and Garnish
- Salt, to taste
- Ground Black Pepper, to taste
- Fresh Parsley, chopped, to taste
Instructions
- Season the Shrimp: In a mixing bowl, combine 2 pounds of shrimp with 1/2 tablespoon Old Bay® Seasoning, 3 tablespoons olive oil, and 2 cloves of minced garlic. Toss well to coat all the shrimp evenly with the seasoning and garlic.
- Cook the Shrimp: Heat a large nonstick skillet over medium-high heat. Add the shrimp and cook for about 2 minutes, or until they develop slight browning on the outside. Remove the shrimp from the pan and set aside to prevent overcooking.
- Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed, then add sliced onion, bell peppers, and zucchini. Season with salt and ground black pepper to taste. Cook for about 5 minutes, stirring occasionally, until the vegetables are just beginning to soften but remain tender-crisp. Avoid overcooking to preserve texture and color.
- Add Chorizo and Chicken Stock: Incorporate the sliced Spanish chorizo into the vegetables and cook for a few minutes to release its flavors. Pour in 1 cup of chicken stock, allowing the mixture to simmer so it forms a flavorful sauce that melds the ingredients together.
- Return Shrimp to Pan: Add the cooked shrimp back into the skillet and continue cooking for an additional 3 to 5 minutes, allowing the shrimp to finish cooking and absorb the sauce flavors without becoming tough.
- Garnish and Serve: Remove the pan from heat, sprinkle chopped fresh parsley over the dish for a bright, fresh touch, and serve family-style directly from the skillet.
Notes
- Do not overcook the shrimp to prevent it from becoming rubbery; it only needs a few minutes per side.
- Use fresh bell peppers of assorted colors to add visual appeal and variety of flavors.
- Spanish chorizo adds a smoky, spicy flavor—substitute with another sausage if preferred but adjust seasoning accordingly.
- Chicken stock helps create a rich sauce; vegetable stock can be used as an alternative for a slightly different flavor profile.
- Garnishing with fresh parsley enhances freshness and adds a pop of color.
- Serve with crusty bread or over steamed rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American with Spanish influence
Keywords: shrimp skillet, one-pan dinner, Spanish chorizo, bell peppers, quick shrimp recipe, healthy seafood skillet
