Easy Lemon Pepper Shrimp Skillet
A one pot dinner that's low carb, whole30 and paleo and comes together in 20 minutes for busy weeknight dinners!
Servings 4
Calories 389kcal
Ingredients
MARINADE:
- ¼ cup fresh lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon cracked black pepper
- ½ teaspoon coarse salt kosher or sea, or to taste
- 3 cloves garlic minced
- ¼ cup coarsely chopped fresh parsley
- ⅓ cup extra virgin olive oil
- 2 gallon sized ziplock bags
SKILLET INGREDIENTS:
- 1 pound 17/21 shrimp peeled and deveined, tail on is fine
- 1 bell pepper chopped into ½-inch peices
- 1 zucchini halved and sliced into ¼-inch slices
- 1 summer squash quartered and cut into ¼-inch slices
- 1 Red onion diced
- 2 tablespoons butter or ghee
- additional salt and pepper to taste
Instructions
- IN A SMALL MIXING BOWL, whisk together the marinade ingredients. Place the all the vegetables in one Ziplock bag and the shrimp in another. Divide the marinade between each bag, pouring half in the shrimp bag and the remaining in the vegetable bag. Toss each bag to evenly coat and refrigerate for 1 hour.
- DRAIN THE SHRIMP and veggies of any access fluid or marinade before cooking.
- MELT 1 TABLESPOON OF BUTTER OR GHEE in a large skillet and sauté shrimp for 4-5 minutes or until shrimp have become pink and opaque. Transfer shrimp to a bowl for later.
- MELT THE LAST TABLESPOON OF BUTTER in the same skillet and then add the vegetables. Sauté, stirring every couple of minutes for 6-8 minutes or until they are tender with golden brown edges.
- RETURN THE SHRIMP TO THE SKILLET and quickly toss. Sprinkle salt , pepper and a few red pepper flake over top and serve immediately.
Nutrition
Calories: 389kcal | Carbohydrates: 11g | Protein: 17g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 173mg | Sodium: 2097mg | Potassium: 366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 23.9mg | Calcium: 80mg | Iron: 1.4mg