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Steak, Shrimp, and Veggie skillet

This Steak, Shrimp, and Veggie skillet is a low-carb meal that requires just one pan.


  • 1 lb steak (such as sirloin or ribeye), sliced into strips
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, thinly sliced
  • 1 bell pepper, sliced (you can use a mix of colors)
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish


Prepare the Steak and Shrimp:

      • Season the steak strips with salt, pepper, paprika, dried thyme, and dried oregano.
      • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and cook until browned on all sides. Remove the steak from the skillet and set aside.

Cook the Shrimp:

      • In the same skillet, add the remaining olive oil. Add minced garlic and sauté until fragrant.
      • Add the shrimp to the skillet and cook until they turn pink and opaque. Be careful not to overcook them. Once done, remove the shrimp and set aside with the cooked steak.

Sauté the Vegetables:

      • In the same skillet, add a bit more olive oil if needed. Add sliced onions and bell peppers. Sauté until they are softened and slightly caramelized.
      • Add the sliced zucchini and cherry tomatoes. Cook until the vegetables are tender yet still crisp.

Combine and Season:

      • Add the cooked steak and shrimp back to the skillet with the sautéed vegetables. Toss everything together until well combined.
      • Season the entire mixture with salt, pepper, and red pepper flakes if you like a bit of heat. Adjust the seasoning to taste.

Finish and Garnish:

      • Garnish the skillet with chopped fresh parsley.
      • Serve the steak, shrimp, and veggie skillet over rice, pasta, or with crusty bread.

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