One-Pan Shrimp and Vegetable Skillet with Dill
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Total Time: 0 hrs 40 mins
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Hands-on Time: 0 hrs 30 mins
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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
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2 teaspoons
SO Grind To A Salt, Cert. Org -
1 1/2 teaspoons
SO Dill Weed organic -
1/2 teaspoon
SO Garlic powder org -
1 pound large raw shrimp (21 to 30 count), peeled and deveined, tail on
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1 teaspoon Worcestershire sauce
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1 lemon, zested and juiced
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2 tablespoons olive oil, divided
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1 1/2 cups (8 ounces) baby red potatoes, cut into ¼-inch thick rounds
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1 cup white onion, quartered and cut into ½-inch thick slices
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1 cup green beans, cut into 1-inch pieces
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1 cup zucchini, halved lengthwise and cut into ½-inch thick slices
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2 tablespoons minced fresh parsley
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3/4 cup plain low-fat yogurt
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2 teaspoons capers, drained and roughly chopped
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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.
