Servings: 4
Prep Time: 10 minutes
Cook Time: 10–15 minutes
🧾 Ingredients
- 1 lb large shrimp, peeled & deveined
- 2 carrots, diced
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash (or yellow squash), cubed
- 2 tbsp olive oil (or butter)
- 1 tsp paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon juice (optional)
👩🍳 Instructions
-
Prep veggies
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add carrots, Brussels sprouts, and squash. Season with salt, pepper, paprika, and garlic powder. Sauté for 7–8 minutes, stirring occasionally, until tender but slightly crisp. -
Cook shrimp
Push veggies to the side of the skillet (or remove temporarily). Add remaining 1 tablespoon olive oil. Add shrimp, season lightly, and cook 2–3 minutes per side, until pink and opaque. -
Combine & finish
Mix shrimp with veggies in the skillet. Squeeze lemon juice over the top if desired. Adjust seasoning. -
Serve
Garnish with chopped parsley. Enjoy hot, as-is or over rice/quinoa for a complete meal.
💡 Tips & Variations
- Spicy kick: Add red pepper flakes or cayenne
- Extra flavor: Add minced garlic or a dash of smoked paprika
- One-pan meal: Serve over cooked rice, couscous, or pasta
- Meal prep: Keeps in the fridge up to 3 days
