Shrimp & Veggie Saute

Shrimp and Veggie Saute.jpg

Seriously such an easy throw-together with tons of options! The first of which is, to be elimination phase AIP compliant, hold the tomatoes.

Other great add-in’s would be red onion, zucchini, mushrooms or even a little fresh arugula.

Yield: 3-4

Shrimp & Veggie Sauté

prep time: 20 Mcook time: 15 Mtotal time: 35 M


  • 1 bunch asparagus, chopped into thirds
  • 1 medium yellow squash, sliced
  • 1/2 cup cherry or small heirloom tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 20 Large shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • Toss all ingredients together and cook in an iron skillet until pink!


How to cook Shrimp & Veggie Sauté

  1. Toss the vegetables, olive oil and seasonings together until the vegetables are well coated. Pour the vegetables into a nonstick skillet (I prefer teflon!).
  2. Toss the shrimp with the lemon juice, olive oil and seasonings.  Pour the shrimp into a separate skillet.
  3. Saute the vegetables until crisp-tender. Saute the shrimp until pink.
  4. Combine the shrimp with the vegetables and stir well.
  5. Garnish with fresh parsley upon serving.
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