Low Carb Potato Shrimp Skillet

Savor the vibrant flavors of this Low Carb Potato Shrimp Skillet, a healthy twist on a classic comfort dish! Packed with succulent shrimp, tender cauliflower florets, and colorful zucchini and bell peppers, this one-pan wonder is a perfect low-carb alternative to traditional potato-based skillets. Seasoned with a fragrant blend of garlic, paprika, and freshly ground black pepper, and brightened with a zesty splash of lemon juice, this recipe delivers bold flavors and wholesome ingredients in every bite. Ready in just 35 minutes and ideal for busy weeknights, this keto-friendly shrimp skillet is a nutrient-packed meal that’s both satisfying and effortless to prepare. Garnished with fresh parsley and served hot, it’s a light, yet hearty dish that will delight your taste buds while keeping your carb count in check!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced zucchini and bell pepper to the skillet. Cook for an additional 3-4 minutes, until they begin to soften.

Step 4

Stir in the minced garlic, salt, black pepper, and paprika. Cook for about 30 seconds, until the garlic becomes fragrant.

Step 5

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.

Step 6

Continue cooking the shrimp for another 2-3 minutes, or until they are pink and opaque throughout.

Step 7

Drizzle lemon juice over the shrimp and vegetable mixture, and toss everything together to combine.

Step 8

Sprinkle the chopped fresh parsley over the top before serving.

Step 9

Serve the low carb potato shrimp skillet hot. Enjoy your healthy and delicious meal!

Nutrition Facts

Serving size	(1236.0g)

Amount per serving	% Daily Value*
Calories	894.6

Total Fat 34.8g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 878.8mg	0%
Sodium 3332.1mg	0%
Total Carbohydrate 40.8g	0%
Dietary Fiber 13.4g	0%
Total Sugars 18.5g
Protein 119.6g	0%

Vitamin D 0IU	0%
Calcium 342.3mg	0%
Iron 5.8mg	0%
Potassium 3237.2mg	0%

*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.

Source of Calories

Fat: 32.8%

Protein: 50.1%

Carbs: 17.1%