One Pan Shrimp and Veggies
You can make a lot of different variations of this One Pan Shrimp and Veggies. Like, cooked rice instead of potatoes, any different mix of vegetables that you have on hand or leftover rotisserie chicken instead of Shrimp or anything else that you want to do with this real good and real easy one pan meal.
Thaw the shrimp in the microwave. Peel and devein if necessary.
Put a large skillet on at medium high with a couple of tablespoons of olive oil. Cut the potato into thin slices and add it and the baby carrots to the pan. Sprinkle with salt and black pepper. Toss a couple of times as they cook.
Cut the onion into strips and chop the garlic. When the potato slices start to show signs of browning add the onion and the broccoli.
Toss everything together and when the onions start to get translucent push everything out to the edge of the pan and put the chopped garlic in the bare spot. Squeeze the lemon juice onto the garlic and put the rind in to the pan.
Let the garlic cook in the lemon juice for a minute then toss it all together. Let it all cook for 2-3 minutes then push it all to the outside of the pan and make a spot for the shrimp. Add the shrimp to the bare spot laying them out so they are on their sides and not piled on top of each other.
As soon as the shrimp start to curl up – it’ll happen fast – turn them over and get the other side a little curly. Add the chopped tomato then toss everything together again.
I added a small handful of baby spinach at the last minute – just because we had some – and stirred it in to let it wilt just a little. Get a nice mix of all the ingredients into each serving and enjoy your One Pan Shrimp and Veggies. Garnish it with a pinch of dried parsley flakes and top it with some grated parmesan.
And here is another one pan shrimp recipe!
And a shrimp scampi with sautéed spinach
One Pan Shrimp and Veggies
Ingredients
- 12 jumbo shrimp Peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 large potato sliced - or 2-3 smaller ones
- 1 cup baby carrots
- salt and black pepper
- 1/2 large onion cut in to strips
- 1 cup broccoli florets
- 1/2 lemon
- 4 cloves garlic chopped
- 1 large roma tomato very coarsely chopped
- 1 small handful pre-cleaned baby spinach
Instructions
- Thaw the shrimp in the microwave. If necessary peel and devein. Put a large skillet on at medium high with a couple of tablespoons of olive oil. Cut the potato into thin slices and add it and the baby carrots to the pan. Sprinkle with salt and black pepper. Toss a couple of times as they cook.
- Cut the onion into strips and chop the garlic. When the potato slices start to show signs of browning add the onion and the broccoli. Toss everything together and when the onions start to get translucent push everything out to the edge of the pan and put the chopped garlic in the bare spot. Squeeze the lemon juice onto the garlic and put the rind in to the pan. Let the garlic cook in the lemon juice for a minute then toss it all together. Let it all cook for 2-3 minutes then push it all to the outside of the pan and make a spot for the shrimp. Add the shrimp to the bare spot laying them out so they are on their sides and not piled on top of each other.
- As soon as the shrimp start to curl up - it'll happen fast - turn them over and get the other side a little curly. Add the chopped tomato then toss everything together again.
- I added a small handful of baby spinach at the last minute - just because we had some - and stirred it in to let it wilt just a little. Get a nice mix of all the ingredients into each serving and enjoy your One Pan Shrimp and Veggies. Garnish it with a pinch of dried parsley flakes and top it with some grated parmesan. A nice California Cabernet goes good.
Notes
