Shrimp Vegetable Skillet Recipe

INGREDIENTS:

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Kosher salt and fresh ground black pepper
• 1 lb raw shrimp, peel and deveined, but with tail on.
• 1 tablespoon olive oil + 1 tbsp tablespoon olive oil
• 1 cup red bell pepper, chopped
• 1 cup white onions, chopped
• ½ cup chicken broth
• 1 cup asparagus (the spears should be cut at a diagonal in 2-3 inch pieces)
• 1 cup zucchini, diced
• Fresh chopped parsley for garnishing

INSTRUCTIONS:

1. In a small bowl, add all the spices (onion powder, garlic powder, paprika, salt and black pepper) and mix together to combine.
2. In a large bowl, add shrimp and the spice mixture. Mix everything well to combine.
3. In a cast iron skillet, add the extra virgin olive oil over medium heat.
4. Add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside
5. In the same skillet, add 1-tablespoon olive oil, onions and red bell pepper.
6. Cook for about 4 minutes. Stir occasionally.
7. Add chicken broth and asparagus. Put the lid on the skillet and cook for only 2 minutes and stir occasionally.
8. Add zucchini, put the lid on the skillet and cook for more 3 minutes.
9. Bring shrimp back to the skillet.
10. Cook for 30 seconds or 1 minute.
11. Garnish with parsley and serve over quinoa or rice. I cooked 1 cup of rice.
12. MEAL PREPPING: Place an even amount of rice into 4 different plastic/glass containers. Divide the shrimp vegetable skillet recipe in 4 portions. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.

Source:Primavera Kitchen

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