Low Carb Potato Shrimp Skillet
Savor the vibrant flavors of the Low Carb Potato Shrimp Skillet, a healthy and nutritious twist on the classic one-pan meal! This recipe swaps starchy potatoes for tender cauliflower florets, creating a low-carb base paired with succulent shrimp, crisp zucchini, and colorful bell peppers. Seasoned with garlic, paprika, and a zesty splash of lemon juice, every bite bursts with bold, aromatic taste. Ready in just 35 minutes, this skillet dinner is perfect for busy weeknights while still being a wholesome, satisfying option for keto-friendly diets. Garnished with fresh parsley and served piping hot, it’s a deliciously simple way to elevate your dinner table. Whether you're meal prepping or looking for a light yet flavorful entree, the Low Carb Potato Shrimp Skillet is a must-try recipe!
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Recipe Information
Ingredients
- 450 grams shrimp, peeled and deveined
- 300 grams cauliflower florets
- 1 large zucchini, diced
- 1 medium bell pepper, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by preparing all the ingredients. Ensure the shrimp is peeled and deveined, if not already done. Chop the cauliflower into small florets, dice the zucchini and bell pepper, and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add the cauliflower florets and cook for about 5-7 minutes, stirring occasionally until they start to become tender.
Add the diced zucchini and bell pepper to the skillet. Cook for an additional 3-4 minutes, until they begin to soften.
Stir in the minced garlic, salt, black pepper, and paprika. Cook for about 30 seconds, until the garlic becomes fragrant.
Add the shrimp to the skillet, arranging them in a single layer. Cook for 2-3 minutes on one side, then flip them over to the other side.
Continue cooking the shrimp for another 2-3 minutes, or until they are pink and opaque throughout.
Drizzle lemon juice over the shrimp and vegetable mixture, and toss everything together to combine.
Sprinkle the chopped fresh parsley over the top before serving.
Serve the low carb potato shrimp skillet hot. Enjoy your healthy and delicious meal!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.5 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3237 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
