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Shrimp with vegetables with soy sauce in a frying pan

Pan-Seared Shrimp with Vegetables and Soy Sauce

Colorful, quick, delicious, and easy to make! Shrimp with vegetables and soy sauce, cooked in a skillet, is an absolutely wonderful dish. The rainbow of vegetables makes it beautiful to look at, and the mix of ingredients is both wholesome and filling.

Pearl

Recipe author

Shrimp with vegetables with soy sauce in a frying pan

Composition / ingredients

Servings:

Shrimp

500

Zucchini (medium)

0.5

Bell peppers (small, different colors)

Onion (small)

Garlic

Vegetable oil (or olive)

Soy sauce

Butter

Salt

Dried spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 12 g

Fats 16 % 3 g

Carbohydrates 21 % 4 g

85 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make shrimp with vegetables? Gather all your ingredients. First, thaw the shrimp: take them out of the freezer and let them sit at room temperature. To speed things up, I sometimes cover the shrimp with room-temperature water — they thaw far faster that way.
Step 2:

In a small bowl, combine a pinch each of dried basil, oregano, and garlic powder, plus ground paprika, salt, allspice, and onion powder. You can leave out any of these or adjust the amounts to taste.
Step 3:

Stir it all together well.
Step 4:

Put the thawed shrimp in a deep bowl and add the spice mix, soy sauce, and vegetable oil.
Step 5:

Mix well and let marinate for 10 minutes.
Step 6:

While the shrimp marinate, prep the vegetables. Peel the onion and garlic. Rinse all the vegetables well under cold running water. Use peppers of different colors if you can — they make the finished dish look more appetizing. I used a red onion, which adds color too. If your zucchini is on the older side, scoop out the seeds and peel off the tough skin.
Step 7:

Remove the seeds and stems from the peppers. Cut the peppers into medium dice, slice the onion into thin wedges, and cut the zucchini into rounds or half-moons. Press the garlic through a garlic press or mince it finely by hand.
Step 8:

Heat a skillet and add the marinated shrimp. Cook over medium heat for about 5 minutes, then transfer the shrimp to a separate plate.
Step 9:

Add all the vegetables and the butter to the same skillet the shrimp cooked in.
Step 10:

Keep them on the heat until the peppers and zucchini are tender. This takes 5 to 10 minutes, depending on how high your heat is and how big you cut the vegetables.
Step 11:

For the finishing touch, return the shrimp to the pan with the vegetables, stir, and let it all warm together for 2–3 minutes.
Step 12:

Sprinkle the dish with finely chopped fresh herbs.
Step 13:

Serve the shrimp and vegetables for dinner over steamed rice.
Step 14:

Or serve it for lunch with pasta or any cooked noodles — so tasty and satisfying!

Seafood is packed with vitamins and good-for-you nutrients, and the great thing about shrimp is how fast they cook! Serve shrimp with vegetables on their own alongside a glass of sparkling wine, or with rice or pasta as a full lunch or dinner. Enjoy!
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. For anything in the oven, skillet, or grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are among the most common.