Delightful One-Pan Shrimp and Veggie Skillet
This delightful one-pan shrimp and veggie skillet recipe is quick, easy, and packed with flavor. Perfect for a weeknight meal, it features succulent shrimp, a medley of colorful vegetables, and a savory tomato-based sauce, all prepared in a single skillet for minimal cleanup.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 pound raw shrimp, peeled and deveined fresh or frozen, thawed
- 1 tablespoon olive oil
- 1 bell pepper, any color, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes optional, for a little kick
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped for garnish (optional)
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat, then sauté diced bell pepper and chopped onion for 5-7 minutes until softened.
- Stir in minced garlic and cook for one minute, then add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Pour in broth, stir in tomato paste, Italian seasoning, and red pepper flakes, bringing it to a gentle simmer.
- Add shrimp in a single layer, cook for 2-4 minutes, flipping halfway, until pink and opaque.
- Season with salt and pepper, remove from heat, and optionally garnish with fresh parsley or cilantro before serving.
Notes
Be careful not to overcook the shrimp, as they can become tough. Adjust the red pepper flakes to your preferred level of spice. Serve this dish on its own or with a side of rice or crusty bread to soak up the delicious sauce.