One-Pan Shrimp and Vegetable Skillet with Dill

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  • Total Time: 0 hrs 40 mins
  • Hands-on Time: 0 hrs 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.

Ingredients

  • 2 teaspoons

  • 1 1/2 teaspoons

    Simply Organic Dill Weed
  • 1/2 teaspoon

    Simply Organic Garlic Powder
  • 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.
     

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