I wanted to make a sautéed shrimp and veggie dish without adding too many ingredients and fat to the meal. I stopped by Trader Joe’s and Sprouts; gathered my shrimp and veggies and headed home to make what turned out to be a flavorful shrimp dish with a spicy kick. I’m still not certain where the spice came from, I’m guessing the house seasoning and the pepper, either way it worked to my advantage!
- 1lb 40-50 count shrimp
- 2 Cloves garlic chopped
- ½ Tsp garlic powder
- 2 Tsp dried oregano
- 1 Tsp Old Bay
- ¼ Red onion sliced
- 1c Fresh green beans
- 1c Chopped broccoli
- ½ Bell peppers sliced
- ¼c Roasted Red Pepper olive oil (or your preferred olive oil)
- 1 Tbsp house seasoning (I use Adams)
- Salt & Pepper to taste
Peel the shrimp and deveined (if needed) and wash, the 40-50 counts sounds like a lot but if it’s not. Add the olive oil, chopped garlic, onion, garlic, oregano, old bay, salt & pepper, and house seasoning. Allow the shrimp to marinate for 30min to an hour. Roughly chop the green beans and broccoli and slice the bell peppers. When you’re ready to cook your meal, lightly coat the bottom of your pan with the same olive you used to marinate the shrimp, add the vegetables and sprinkle with salt and pepper cook about 3minutes and add the shrimp. You may need to add another splash of olive oil. Cook until done about 5-6 minutes, you don’t want to overcook shrimp, it will become rubbery. Serve with roasted potatoes (see recipe) or over brown rice.
Feel free to add any vegetables you like, mushrooms, zucchini, carrots, asparagus, bean sprouts, etc…the options are endless. As I’ve mentioned in my previous post I purchase as many of my veggies as I can organic; same went for these veggies however, the choice is yours. You can also buy larger shrimp depending on the crowd you’re feeding, this size worked perfect for this dish. This dish could be enjoyed as a stand-alone with a few more veggies.