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🍽️ Crispy Shrimp with Colorful Vegetables in a Skillet

199 kcal · 30 min · 4 servings

Ingredients

• raw, frozen shrimp 600 g
• fresh thyme 1 g
• yellow onions 1 pc
• zucchini 2 pcs
• green pepper 1 pc
• yellow pepper 1 pc
• cherry tomatoes 250 g
• garlic cloves 1 pc
• olive oil 4 tbsp
• lemons 1 pc
• salt pinch
• black ground pepper pinch

Instructions

1. 1. Ideally, thaw the shrimp overnight in the refrigerator.
2. 2. Rinse the shrimp under cold water and pat them dry with kitchen paper.
3. 3. Wash the thyme thoroughly and let it drain.
4. 4. Halve the onion, peel it, and dice it into small cubes.
5. 5. Wash the zucchini, trim the ends, and cut it in half lengthwise.
6. 6. Slice the zucchini halves into thin rounds.
7. 7. Wash the bell pepper, halve it, and remove the seeds.
8. 8. Cut the bell pepper into thin strips.
9. 9. Rinse the tomatoes and cut them into quarters.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat 2 tablespoons of olive oil in a pan over medium heat.
12. 12. Sauté the onions, zucchini, and bell peppers while stirring constantly for about 5 minutes.
13. 13. Remove the vegetables from the pan and place them on a plate.
14. 14. Add another 2 tablespoons of oil to the same pan and heat it over high heat.
15. 15. Sauté the shrimp together with the garlic and thyme for about 2 minutes.
16. 16. Wash the lemon and cut it into wedges.
17. 17. Add the prepared vegetables and tomatoes back into the pan.
18. 18. Warm the vegetables and tomatoes in the pan for about 1 minute.
19. 19. Season the entire skillet with salt and pepper to taste.
20. 20. Serve the dish with the lemon wedges.

Nutrition per serving

• kcal: 199
• Protein: 25 g · Fett/Fat: 11 g · Carbs: 7 g