Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat.
- Step 2: Add the sliced bell peppers, zucchini, and red onion to the skillet and cook for 5-7 minutes, or until slightly softened.
- Step 3: Add the minced garlic and Italian seasoning to the skillet and cook for another minute until fragrant.
- Step 4: Add the shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque, stirring occasionally.
- Step 5: Serve immediately over rice or quinoa, or enjoy as is.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but remember the shrimp is best fresh.
- For best results, gently reheat the skillet in a pan over medium-low heat, adding a splash of water or broth to prevent drying.
- A squeeze of fresh lemon juice brightens the flavors and adds a delicious zest to the finished dish.
- Don't overcrowd the skillet; cook the vegetables in batches if necessary to ensure even cooking and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American