Skillet Shrimp and Vegetables with Feta
This Skillet Shrimp and Vegetables is healthy and full of Mediterranean flavors! It's made with sautéed asparagus, zucchini, feta, and lemon.
Servings: 5
Calories: 364kcal
Equipment
Ingredients
- 4 cloves garlic
- 3 Tbsp. olive oil split
- 1 lb. shrimp thawed, cleaned, and peeled
- 1 lb. asparagus
- 2 medium zucchini squash yields 4 cups diced
- ½ tsp. Italian seasoning
- ½ tsp. kosher salt split
- ½ tsp. pepper split
- ½ cup feta cheese
- 1 lemon zest and juice
- 1 cup quinoa or grains of choice
Instructions
- Mince 4 cloves of garlic.
- Remove the dry, woody ends from 1 lb. of asparagus and then cut the asparagus spears into thirds.
- Cut 2 medium zucchini squash into rounds and then cut the rounds into quarters (yields 4 cups diced zucchini).
- Thaw (if needed) 1 lb. of shrimp. Clean and peel the shrimp (if necessary) and pat them dry with a paper towel.
- Prepare 1 cup of quinoa (or grains of choice) according to package instructions.
- Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet. Once heated, add the shrimp to the skillet along with ½ tsp. Italian seasoning and ¼ tsp. each kosher salt and pepper. Sauté for two minutes on the first side.
- Flip the shrimp and add the minced garlic to the skillet. Sauté for another 2 minutes, or until the shrimp is opaque. Remove the shrimp from the skillet and set aside.The safe internal temperature for shrimp is 140-145 degrees Fahrenheit and can be tested using a food thermometer if you have any questions.
- Add another 1 Tbsp. of olive oil to the skillet. Add the asparagus and zucchini, along with another ¼ tsp. kosher salt and pepper.
- Sauté the vegetables over medium-high heat for 15 minutes, stirring occasionally.Cooking times may vary slightly when cooking the vegetables.
- Once the vegetables are tender, but not mushy return the shrimp (along with any juice and sautéed garlic) to the skillet and stir until incorporated with the vegetables.
- Using a Microplane zester, add the zest of 1 lemon to the shrimp and vegetables and stir until incorporated. Sauté the shrimp and veggies for another 1-2 minutes and then remove the skillet from the heat.
- To Serve: Serve the sautéed shrimp and vegetables over quinoa (or cooked grains of choice). Garnish with a generous amount of feta cheese crumbles and a squeeze of fresh lemon juice.Feel free to add some fresh minced herbs such as parsley, basil, dill, mint, or chives for extra flavor (optional).
Notes
Feel free to substitute the quinoa for grains of choice, such as wild rice, brown rice, white rice, or pasta.
The asparagus and zucchini can be swapped out for veggies like snap peas, bell peppers, summer squash, or broccoli if preferred.
Nutrition
Serving: 2cups | Calories: 364kcal | Carbohydrates: 32g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 159mg | Sodium: 481mg | Potassium: 880mg | Fiber: 6g | Sugar: 4g | Vitamin A: 927IU | Vitamin C: 31mg | Calcium: 203mg | Iron: 5mg