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Garlic Butter Shrimp and Veggies

This Garlic Butter Shrimp and Veggies recipe is simple and healthy. Loaded with flavor and easy customizable. The perfect meal for any night of the week.

Course Dinner, Lunch, Main Course
Cuisine American
Keyword asparagus, bell peppers, easy recipe, garlic shrimp, gluten free recipe, gluten free recipes, green onions, healthy bowls, healthy dinner, shrimp, zucchini
Servings 4

Ingredients

  • 1 Bag Jumbo Shrimp, peeled and deveined
  • 10 Stalks Asparagus (about half a large bundle), chopped into 1” pieces
  • 1 Whole Zucchini, chopped into 1” pieces
  • 1/2 Orange bell pepper, chopped into 1” pieces
  • 1/2 Yellow or Red Onion, sliced chopped into 1” pieces
  • 3 Clove Garlic, peeled and minced
  • 3 Tbsp Unsalted butter
  • 2 Tbsp Extra virgin olive oil
  • 1 Tsp Dried parsley
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tsp Paprika
  • Kosher salt and pepper to taste

Instructions

  1. In a large bowl, toss thawed shrimp with olive oil, onion powder, garlic powder, paprika, and a pinch of salt and pepper. Set aside. ***SEE INSTRUCTIONS IN TEXT ABOVE FOR HOW TO PROPERLY THAW SHRIMP.

  2. In a large skillet, add olive oil and turn to medium heat. Add onion, asparagus, bell pepper, and zucchini. Add a pinch of S&P. Cook 5-7 minutes until just slightly tender. Remove from pan when done and set aside.

  3. To the same hot pan, add shrimp and cook 2-3 min on each side until shrimp is pink and fully cooked.

  4. Add butter, garlic and parsley. Cook garlic for 30 seconds to 1 min.

  5. Add cooked veggie mixture back into the pan and toss everything together. Cook until warm.

  6. Serve with white or brown rice and fresh diced avocado.