Shrimp and Veggie Skillet – CE
rice
  • Clean Eating
  • low carb, one pan, seafood
Shrimp and Veggie Skillet – CE
rice
  • Clean Eating
  • low carb, one pan, seafood
Servings:

Ingredients

Prep
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow squash
  • 1 C frozen chopped onion
  • 2 lb large raw peeled shrimp
  • 1/2 t cumin
  • 2 t minced garlic
  • 1 T chili powder
  • 3 T lime juice
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 T olive oil
  • 2 pkg frozen rice steamer

Instructions

To Assemble
  1. Chop zucchini, squash, and bell pepper into bite-sized pieces and place in large zipper bag.
  2. Place shrimp, and remaining ingredients in a large zipper bag, squish to mix.
To Cook
  1. Add olive oil in a skillet and bring to medium heat. Saute the veggies until they obtain a gold color and are tender. Remove and set aside in a bowl.
  2. In the same skillet, saute the shrimp until they are fully cooked. Then return the veggies to the skillet and saute with the shrimp for 1-2 minutes.
  3. Cook rice according to package directions.

Ingredients

Prep
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow squash
  • 1 C frozen chopped onion
  • 2 lb large raw peeled shrimp
  • 1/2 t cumin
  • 2 t minced garlic
  • 1 T chili powder
  • 3 T lime juice
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 T olive oil
  • 2 pkg frozen rice steamer

Instructions

To Assemble
  1. Chop zucchini, squash, and bell pepper into bite-sized pieces and place in large zipper bag.
  2. Place shrimp, and remaining ingredients in a large zipper bag, squish to mix.
To Cook
  1. Add olive oil in a skillet and bring to medium heat. Saute the veggies until they obtain a gold color and are tender. Remove and set aside in a bowl.
  2. In the same skillet, saute the shrimp until they are fully cooked. Then return the veggies to the skillet and saute with the shrimp for 1-2 minutes.
  3. Cook rice according to package directions.

Best cooked on day 1 or 2.
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