Zesty Garlic Shrimp and Veggie Skillet

Zesty Garlic Shrimp and Veggie Skillet

Pescatarian • Gluten-Free • Low Carb • Nut-FreeUnder 15 MinsHigh Protein • Low CalorieOne-Pot • StovetopLunch • DinnerMediterranean
Easy
15min
280kcal
1person

MACROS

per serving
gProtein
gFat
gCarbs
gSugar
gFiber
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A vibrant, low-calorie, high-volume meal packed with lean protein and colorful vegetables, finished with a bright squeeze of lemon and a cooling dollop of yogurt.

Are you looking for a meal that will leave you feeling completely satisfied without maxing out your daily energy budget? This Zesty Garlic Shrimp and Veggie Skillet is the ultimate solution for a quick, low-calorie, and high-protein dinner for one. By combining juicy, plump shrimp with a vibrant array of crunchy vegetables, you get an incredible volume of food that physically fills you up, while remaining remarkably light and healthy. The secret to this Zesty Garlic Shrimp and Veggie Skillet lies in the generous use of fresh produce like sweet bell peppers, earthy carrots, and juicy tomatoes. These ingredients break down slightly in the pan, creating a naturally sweet and savory base that coats every single bite of the seafood. We enhance these beautiful natural flavors with a sprinkle of paprika, an aromatic punch of fresh garlic, and a bright, zesty squeeze of fresh lemon juice at the very end to wake everything up. To make it even more luxurious without adding heavy creams or excessive oils, this dish is finished with a cooling dollop of creamy yogurt. This simple addition creates a gorgeous hot-and-cold contrast that makes the meal feel decadent and restaurant-quality. Ready in under 15 minutes, this Zesty Garlic Shrimp and Veggie Skillet is the perfect weeknight savior when you want something nourishing, filling, and incredibly flavorful.

Ingredients

  • 150 g Shrimps (about 10-12 medium shrimp)
  • 1 medium Bell Pepper
  • 1 medium Tomato
  • 1 small Carrot
  • 2 cloves Garlic
  • 1 tsp Olive Oil
  • 0.5 tsp Paprika
  • 0.5 medium Lemon
  • 2 tbsp Yogurt
  • 1 pinch Salt
  • 1 pinch Black Pepper

Instructions

  1. 1
    Dice the bell pepper, tomato, and carrot into small bite-sized pieces. Mince the garlic.
  2. 2
    Place a skillet over medium-high heat and add the olive oil.
  3. 3
    Sauté the minced garlic and diced carrot for about 2 minutes until they begin to soften.
  4. 4
    Add the diced bell pepper and tomato to the pan. Let the vegetables cook down for 3 to 4 minutes until the tomatoes start creating a light sauce.
  5. 5
    Toss the shrimps into the skillet. Sprinkle with the paprika, salt, and black pepper.
  6. 6
    Cook everything together for 3 to 4 minutes, stirring occasionally, until the shrimps are completely pink and cooked through.
  7. 7
    Remove the pan from the heat. Squeeze the juice from the fresh lemon evenly over the dish.
  8. 8
    Transfer the mixture to a bowl or plate and top with a dollop of fresh yogurt before eating.

Chef's Tips

  • Dicing the carrots very small ensures they cook quickly alongside the softer vegetables.
  • If your shrimp are frozen, run them under cold water in a colander for 5-10 minutes to safely thaw them before cooking.
  • Mix the yogurt into the hot vegetables as you eat; it creates a deliciously creamy, low-calorie sauce.

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