Summer Shrimp Skillet

I’m manifesting summer right now by cooking allllll the recipes that make me think of the warm days ahead! Seafood is definitely one of those as crab and shrimp are some of my favorite foods! Everyone else in the fam loves them as well so it’s always nice to cook a meal everyone enjoys…Plus I love the fact that this Summer Shrimp Skillet is fast, tasty and healthy!

Zucchini, yellow squash, red pepper, mushrooms and shrimp all come together to make this into something fantastic. However, you will need to make my House Seasoning beforehand as this recipe calls for it. Not to worry though!

The seasoning takes less than 5 minutes to whip that up and it’s a wonderful to have on hand to cook many other dishes with!

When it’s done cooking, simply eat it as-is or serve over a bowl of rice or quinoa.

To allow for the best flavor, the shrimp will be marinated while the vegetables are chopped.

After chopping all of the vegetables, stir fry and set aside.

shrimp skillet

Now it’s time for the shrimp! Shrimp cook fast so be careful not to overcook them and make them tough and chewy. Once they are done (about 2-3 minutes per side), the vegetables will be added back in to combine it all together.

shrimp skillet

Voila! Your Summer Shrimp Skillet is ready to eat!

shrimp skillet
shrimp skillet

Summer Shrimp Skillet

Summer vegetables and shrimp make this a light satisfying dish!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 people
Calories 270 kcal



  • 1 tablespoon olive oil
  • 2 teaspoons Corinne's House Seasoning
  • 1 tablespoon chili powder
  • juice from 1 lime
  • 2 lbs raw shrimp (peeled and deveined)

Summer Shrimp Skillet

  • 1 tablespoon olive oil
  • 1 large (or two small) zucchini (cut in half and sliced. )
  • 1 large (or two small) yellow squash (cut in half and sliced. )
  • 1 orange bell pepper (chopped)
  • 1 red bell pepper (chopped)


  • Begin by adding the marinade ingredients to a medium sized bowl and stir to combine. Make sure all of the shrimp are evenly coated. Set aside.
  • While the shrimp are marinating, heat 1 tablespoon of olive oil in a large skillet and sauté the vegetables on medium high heat for about 10 minutes until tender and just lightly browned.
  • Remove the vegetables from the skillet and set aside. Add the shrimp to the hot pan and cook for about 2-3 minutes on each side until they are done.
  • Add the vegetables back into the pan and stir to combine. Cook for about another minute and serve immediately.


Calories: 270kcal | Carbohydrates: 12g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1325mg | Potassium: 708mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3102IU | Vitamin C: 93mg | Calcium: 188mg | Iron: 2mg
Keyword bell pepper, quick, shrimp, squash, summer
Tried this recipe?Mention @hungryhappyhome or tag #hungryhappyhome!
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Check out more MAIN DISH recipes or my SEAFOOD Pinterest Board to see more!

Is there a food that makes you think of summer? Let me know in the comments!

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