Easy Shrimp And Vegetables Skillet Recipe

I just whipped up an Easy Shrimp And Vegetable Skillet that hits with Cajun spice, cooks in minutes, and somehow makes guests think I planned ahead.

I’m obsessed with this Easy Shrimp And Vegetable Skillet because it hits every lazy-night craving without drama. I love the snap of shrimp and vegetables tossed in salty Cajun seasoning and that bright lemon finish that wakes the whole pan up.

It’s loud, fast, and honest. I adore how the peppers and zucchini keep their crunch while the shrimp stay tender.

But the real flex is how it looks like you tried hard, even when you didn’t. Guests always ask for seconds.

Quick Delicious Meals like this are why weeknights don’t suck. It’s ridiculous and I don’t care at all.

Ingredients

• Shrimp: juicy protein, cooks fast, makes the dish feel like a real meal.
• Olive oil: slicks the pan, adds rich, fruity mouthfeel and browning.
• Unsalted butter: adds creaminess and a little indulgent, silky finish.
• Cajun seasoning: brings warm heat and that Cajun punch, adds personality.
• Smoked paprika: smoky warmth without heat, kind of cozy and deep.
• Garlic: fragrant bite that wakes everything up, classic and necessary.
• Yellow onion: sweet crunch when softened, builds the dish’s base flavor.
• Red bell pepper: bright color and crunchy sweetness, looks and tastes happy.
• Zucchini: soft, slightly earthy texture, keeps things light and fresh.
• Cherry tomatoes: juicy pops of sweetness, adds little bursts of brightness.
• Chicken broth or white wine: deglazes and adds a light savory lift.
• Lemon juice: bright, tangy zing that cuts richness and wakes flavors.
• Parsley: fresh herb finish, adds color and mild herbiness.
• Kosher salt: seasons everything, makes the flavors actually pop.
• Black pepper: subtle heat and bite, simple but necessary.
• Red pepper flakes: optional heat, adds cheeky kick if you want.
• Rice or crusty bread: soak up juices, makes it feel cozy and complete.

Ingredient Quantities

• 1 lb (450 g) raw shrimp,peeled and deveined (tails off or on as you like)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 1/2 tsp Cajun seasoning (add more if you like it spicy)
• 1 tsp smoked paprika
• 3 garlic cloves,minced
• 1 small yellow onion,thinly sliced
• 1 red bell pepper,seeded and sliced
• 1 medium zucchini,halved and sliced
• 1 cup cherry tomatoes,halved (optional but I like the pop of sweetness)
• 1/4 cup low sodium chicken broth or white wine (for deglazing)
• Juice of 1 lemon plus lemon wedges for serving
• 2 tbsp fresh parsley,chopped
• 1/2 tsp kosher salt,or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional, for extra heat)
• Cooked rice or crusty bread for serving (optional)

How to Make this

1. Pat shrimp dry with paper towels and toss them in a bowl with 1 1/2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper; set aside so the flavors can stick.

2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams, then add the shrimp in a single layer and sear 1 to 1 1/2 minutes per side until just pink; transfer shrimp to a plate (they’ll finish cooking later).

3. In the same skillet add the sliced onion and bell pepper, lower heat to medium, and cook 4 to 5 minutes until they start to soften and get a little char; scrape up brown bits from the pan for flavor.

4. Add the zucchini and cook another 3 minutes until it’s starting to brown but not mushy, then stir in the minced garlic and cook 30 to 45 seconds until fragrant, don’t burn the garlic.

5. Pour in 1/4 cup chicken broth or white wine to deglaze, scraping the pan to lift all those tasty browned bits, and let the liquid reduce by about half, roughly 1 to 2 minutes.

6. Return the seared shrimp to the skillet with any juices, add the cherry tomatoes, remaining 1/2 tsp salt (or to taste), 1/4 tsp crushed red pepper flakes if using, and squeeze the juice of 1 lemon over everything.

7. Toss everything together and cook 1 to 2 more minutes until shrimp are opaque and tomatoes just start to burst; be careful not to overcook shrimp or they’ll get rubbery.

8. Remove from heat, stir in 2 tbsp chopped parsley and 1 tbsp extra butter if you want a silkier sauce, taste and adjust seasoning with more Cajun, salt, or lemon as needed.

9. Serve hot over rice or with crusty bread and lemon wedges on the side; if guests pop over, this comes together fast and still looks like you tried.

Equipment Needed

1. Large mixing bowl (for tossing the shrimp with seasoning)
2. Paper towels (to pat shrimp dry)
3. Large heavy skillet or frying pan (cast iron or stainless is best)
4. Tongs or a slotted spatula (for searing and turning shrimp)
5. Chef knife and cutting board (for veggies and garlic)
6. Measuring spoons and 1/4 cup measuring cup (for spices and broth/wine)
7. Wooden spoon or heatproof spatula (to scrape up browned bits and stir)
8. Plate or shallow dish (to rest the seared shrimp)

FAQ

Easy Shrimp And Vegetables Skillet Recipe Substitutions and Variations

• Shrimp: scallops (cut smaller so they cook same time), firm white fish like cod or haddock, boneless skinless chicken breast or thighs cut into bite sized pieces, extra‑firm tofu for a vegetarian swap
• Olive oil: avocado oil or grapeseed oil for high heat, light vegetable or canola oil if thats what you have, swap half the oil for butter for richer flavor
• Cajun seasoning: Creole seasoning for a similar but milder profile, smoked paprika + a pinch of cayenne + garlic powder if you want a DIY mix, Old Bay works in a pinch for a different but tasty spice mix
• Chicken broth or white wine: vegetable broth for a vegetarian option, seafood or fish stock to boost seafood flavor, water + a squeeze of lemon if you dont have broth or wine

Pro Tips

1) Dry the shrimp really well before seasoning and searing. If they’re damp they’ll steam not brown, and you lose that crust that gives so much flavor. Pat them with paper towels and let them sit a few minutes while you heat the pan.

2) Don’t overcook the shrimp. They go from perfect to rubbery in like a minute, so sear just until opaque and pink, then pull them off and add back at the end to finish. If you’re unsure, take one apart at the thickest part to check.

3) Use the deglaze to make the sauce sing. Any white wine or low sodium broth works, but pour it in while the pan is hot and scrape up the brown bits. Let it reduce a bit so it concentrates, otherwise the sauce will be thin and bland.

4) Cut the veggies to similar bite sizes and don’t crowd the pan. Thinner slices will char and soften quicker, thicker ones take longer. If your pan gets too full, cook in batches so everything gets some color, not soggy steam.