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A colorful quick shrimp skillet recipe with vegetables

Classic Quick Shrimp Skillet Recipe

This classic quick shrimp skillet recipe is a delicious and easy meal perfect for any night of the week. Featuring succulent shrimp, vibrant vegetables, and a flavorful sauce, it comes together in under 30 minutes for a satisfying dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large, raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1 small onion, diced
  • 1 medium bell pepper, any color, sliced or diced
  • 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
  • 2-3 cups fresh spinach, packed optional
  • 1/4 cup chicken or vegetable broth, or dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon Italian seasoning optional
  • Red pepper flakes optional, for a kick

Equipment

  • Large skillet
  • Paper towels

Method
 

Preparation
  1. Thaw frozen shrimp under cold running water, then pat dry. Mince garlic, dice onion, slice bell pepper, and halve cherry tomatoes.
Cooking
  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Sauté onion and bell pepper for 3-5 minutes until soft. Add minced garlic and optional dried spices, cooking for another minute.
  3. Add patted-dry shrimp to the skillet and sauté for 2-3 minutes per side until pink and opaque, cooking in batches if necessary.
  4. Pour in broth or wine to deglaze the pan, then stir in cherry tomatoes and spinach. Cook until spinach wilts and tomatoes soften.
Serving
  1. Remove from heat, stir in lemon juice, and season with salt and pepper. Garnish with parsley and serve immediately.

Notes

For best results, do not overcrowd the pan when cooking shrimp; cook in batches if needed. Adjust seasoning to your preference, and feel free to add other vegetables like zucchini or mushrooms. This dish pairs well with rice, pasta, or a light salad.