One-Pan Shrimp and Vegetable Skillet with Dill

One-Pan Shrimp and Vegetable Skillet with Dill

Total Time: 00h 40m
Hands-on Time: 00h 30m
Makes: 4 servings

Tender shrimp, baby red potatoes and fresh summer vegetables never tasted so good — sautéed, seasoned with lemon, dill and our signature Grind to a Salt, then served with a creamy horseradish yogurt sauce.

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  • 1 pound (21 to 30 count) large raw shrimp, tail on, peeled and deveined
  • 1 teaspoon Simply Organic® Original Umami Blend, divided
  • ½ teaspoon sea or Himalayan pink salt, divided
  • 1½ teaspoons Simply Organic® Dill Weed, divided
  • 1 teaspoon Worcestershire sauce
  • 1 lemon, juiced and zested, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups (8 ounces) baby red potatoes, cut into 1/4-inch thick rounds
  • 1 medium white onion, quartered and cut into 1/2-inch thick slices
  • 1/3 pound green beans, cut into 1-inch pieces
  • 2 small zucchini, halved lengthwise and cut into 1/2-inch thick slices
  • 2 tablespoons fresh parsley, minced
  • 3/4 cup plain low-fat yogurt
  • 2 teaspoons capers, drained and roughly chopped
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Simply Organic Garlic Powder
  • Lemon wedges, for serving


  1. In a large bowl, toss shrimp with 1/2 teaspoon Umami Blend, ¼ teaspoon salt, 1 teaspoon dill weed, the Worcestershire sauce and 1 teaspoon lemon zest. Set aside.
  2. In a skillet over medium heat, heat 1 tablespoon olive oil. Arrange potatoes in a single layer and cook for 2 to 3 minutes on each side, until golden brown.
  3. Add onion and green beans. Cook for 5 minutes, stirring occasionally, until starting to soften. Add zucchini and remaining 1/2 teaspoon Umami Blend and ¼ teaspoon salt. Cook for 6 to 8 minutes, until zucchini starts to brown and soften, then transfer vegetables to a bowl.
  4. In now empty skillet, heat remaining 1 tablespoon olive oil. Add shrimp and cook for 2 to 3 minutes, stirring occasionally, just until pink and opaque. Add vegetables back to the skillet, stir to combine and cook until heated through. Top with parsley.
  5. In a medium-sized bowl, whisk together yogurt, 1 tablespoon lemon juice, capers, horseradish, remaining 1/2 teaspoon dill, 1/2 teaspoon lemon zest and garlic powder.
  6. Pour sauce over shrimp and vegetables, then serve with lemon wedges.