One-Pan Shrimp and Vegetable Skillet with Dill

  • Total Time: 40 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings

Tender shrimp, baby red potatoes and fresh summer vegetables never tasted so good — sautéed in a cast-iron skillet, seasoned with lemon, dill and our signature Grind to a Salt, and served with a creamy horseradish yogurt sauce. Prep the vegetables ahead and this shrimp with mixed vegetables recipe makes for an easy shrimp dinner on weeknights.

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Ingredients:

  • 2 teaspoons Simply Organic Grind to a Salt 4.76 oz.
  • 1 1/2 teaspoons Simply Organic Dill Weed 0.81 oz.
  • 1/2 teaspoon Simply Organic Garlic Powder 3.64 oz.
  • 1 pound large raw shrimp (21 to 30 count), peeled and deveined, tail on
  • 1 teaspoon Worcestershire sauce
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups (8 ounces) baby red potatoes, cut into ¼-inch thick rounds
  • 1 cup white onion, quartered and cut into ½-inch thick slices
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup zucchini, halved lengthwise and cut into ½-inch thick slices
  • 2 tablespoons minced fresh parsley
  • 3/4 cup plain low-fat yogurt
  • 2 teaspoons capers, drained and roughly chopped
  • 1 1/2 teaspoons prepared horseradish

Directions:

1. In a large bowl, toss shrimp with 1 teaspoon Grind to a Salt, 1 teaspoon dried dill, Worcestershire and 1 teaspoon lemon zest. Set aside.

2. Heat a 10-inch cast-iron skillet over medium for 5 minutes. Add 1 tablespoon olive oil and arrange potatoes in a single layer. Cook 2 to 3 minutes, until bottom sides are golden brown; flip and cook second side 2 to 3 minutes until golden brown.

3. Add onion and green beans and cook 5 minutes, stirring occasionally, until starting to soften. Add zucchini and remaining 1 teaspoon Grind to Salt and cook 6 to 8 minutes, until zucchini starts to brown and soften. Transfer vegetables to a bowl.

4. In now empty skillet, add remaining 1 tablespoon oil and heat over medium. Add shrimp and cook 2 to 3 minutes, stirring occasionally, just until pink and opaque. Add vegetables back to pan and stir to combine and heat through, then sprinkle with parsley.

5. For the sauce in a medium bowl, whisk together yogurt, 1 tablespoon lemon juice, capers, horseradish, remaining ½ teaspoon dried dill, ½ teaspoon lemon zest and garlic powder.

6. Serve with lemon wedges.

Nutrition:

Calories: 260, Cholesterol: 175mg, Fiber: 3g, Sodium: 1080mg, Carbohydrates: 20g, Fat: 9g, Protein: 26g

 

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