This dish is another easy + versatile one. I like to start by choosing a protein (some of my favorites are shrimp, chicken, steak, chicken sausage, or tofu) then adding veggies that either sound good or on sale!
For this skillet, I used shrimp, zucchini, squash, red onion, and a bell pepper. This pairs nicely with rice and black beans, and you can adjust the level of spice depending on what you like best.
I got most of my inspiration for this recipe from Cookin' With Mima, but I'm excited to make it again and switch up the protein, veggies, and seasonings.
After you prepare your ingredients, it's super easy to throw in a pan and cook up! Check out my step-by-step process below:
I started by marinating my shrimp in olive oil and lime juice with salt, pepper, chili powder, paprika, and cumin.
I cut the zucchini and squash in half down the length of the vegetable, then cut large slices in each half. I gave the red onion a rough chop and cubed the bell pepper. That's all you need for prep - super easy!
I started by sautéing my veggies in a large pan with some olive oil and garlic until they were tender enough to poke a fork through. When they were ready, I moved them to a bowl to cook up the shrimp, about 5 minutes on each side. I wish my pan had been a little hotter so the shrimp had a better color, but they were still delicious!
When the shrimp were ready, I added the veggies back in and it was ready to serve.
And that's it! I love this quick and healthy meal on nights when I have less time but still want to feel like a chef.
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