Shrimp and Vegetables Skillet
on Jun 06, 2021, Updated Feb 06, 2025
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This simple sautéed shrimp dish is bursting with color and flavor and easy enough to make on a weeknight.
There are simply never enough easy weeknight dinner sautés or shrimp dishes. It is the kind of recipe or meal where you get out that skillet and heat up some oil, start with some onions, and then start throwing things in.
This sautéed shrimp with vegetables recipe was created in just such a way — and it’s designed to be very flexible. The prosciutto is a nice touch, though you can skip it. And, instead of the fennel, broccolini, and corn, search through your vegetable bin, pantry, and freezer and see what needs to be used up!
Table of Contents
Sauteed Shrimp with Vegetables: This dish is bursting with color and flavor, and easy enough to make on a weeknight.
Shrimp With Broccolini
Broccolini is related to broccoli with a very similar, milder, and ever so slightly sweeter flavor. The stalks of broccolini are longer and slimmer, and the heads are much smaller than the typical head of broccoli. Broccolini is a cross between the broccoli that we see in American markets and a type of Chinese broccoli called gai lan or jai lan. You can absolutely use chopped regular broccoli in place of the broccolini if that’s easier to get hold of.
Names like “jumbo” or “extra large” aren’t standardized, so they don’t mean a whole lot when it comes to shrimp size. Instead, look to the “count” number on the label. Shrimp are usually sold by the number needed to make one pound, so the lower the count, the bigger the shrimp. Read more about shrimp sizes for sautéeing shrimp.
Fresh vs. Frozen Shrimp
Most “fresh” shrimp sold in supermarkets in the United States have been shipped frozen and then thawed for the fish counter. That means that the shrimp you find in the freezer aisle is exactly the same as what’s presented as “fresh” at the fish counter. The difference is just that it’s already thawed.
Unless you know for sure that your fish counter shrimp is really, truly fresh from the ocean, the frozen variety may be, in fact, a bit fresher. And you can take it home and keep it frozen just until you’re ready to use it. That way, you’re sure it’s as “fresh” as possible.
To thaw frozen shrimp, put the sealed package in the refrigerator, covered, for about a day. Place the package or bag that the shrimp are in into a shallow bowl to catch any leaking liquid. You can also place the shrimp (out of the packaging) in a colander and run cool water over them to speed up the thawing.
Ingredients
- Shrimp – The dish works best with 31-35 count shrimp, which may be labeled extra large as well.
- Prosciutto – The thinly sliced Italian ham gets nice and crispy in the skillet. It’s a nice contrast to the shrimp and veggies.
- Olive oil
- Red onion – For a subtle onion flavor.
- Broccolini – The main vegetable in this simple skillet dish. Broccoli is a good substitute.
- Jalapeño pepper – Adds a bit of heat when seeded and finely minced.
- Corn – Use fresh or frozen, or drain canned corn.
- Salt and black pepper
- Chicken or vegetable broth – Less-sodium broth is best so you can control the dish’s saltiness.
- Lemon zest – A bright finishing touch that brings all the flavors together.
How to Make Shrimp with Vegetables and Crispy Prosciutto
- Crisp up the prosciutto: Chop the prosciutto into roughly 1-inch pieces and brown them over medium heat in a large skillet until crispy.
- Suaté the shrimp: In the same skillet, sear the shrimp in the oil until pink but not cooked all the way through. Remove them to a separate plate.
- Sauté the vegetables: Cook the onion for 5 minutes until starting to soften. Add the broccolini or broccoli and sauté for 7 minutes until the broccolini starts to soften. Add the corn and sauté for another 2 minutes.
- Finish cooking the shrimp: Add the shrimp and broth, cover, and continue to cook until the shrimp is cooked through, about 2 minutes.
To Serve Over Pasta or Rice
If you want to serve this dish of pasta or rice and want a saucier dish, just up the amount of broth to 1 cup and don’t let the liquid evaporate. Serve over hot pasta, rice, or another starch of your choice.
- Finish the dish: Uncover, and allow any remaining liquid to evaporate while you stir in half the crispy prosciutto and half the lemon zest. Turn the shrimp and vegetable mixture into a serving bowl. Sprinkle with the remaining prosciutto and lemon zest. Serve hot.
What to Serve With Sautéed Shrimp and Vegetables
This meal needs no sides since the protein and the vegetables are built right in, but a starch would be nice as a base for the sauté.
More Shrimp Recipes
- Shrimp and Corn Salad with Basil Dressing
- Asian Stir-Fried Shrimp and Rice Noodles
- Shrimp Ceviche
- Grilled Shrimp Salad
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Shrimp and Vegetables Skillet
Ingredients
- 4 thin slices prosciutto
- 2 tablespoons olive oil (divided)
- 1 pound (31-35 count) extra large shrimp (peeled and deveined)
- 1 red onion (halved and thinly sliced)
- 4 cups roughly chopped broccolini or broccoli
- 1 jalapeño pepper (seeded and minced)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup less-sodium chicken or vegetable broth
- 1 tablespoon finely grated lemon zest
Instructions
- Chop the prosciutto into roughly 1-inch pieces. Place a large skillet over medium heat and add the prosciutto, spreading it out somewhat evenly over the bottom of the pan. Cook, turning the pieces every minute or so with tongs, preferably, until the prosciutto is crisp, about 4 minutes in all, then remove to a paper towel-lined plate.
- In the same skillet, heat one tablespoon of the olive oil over medium-high heat. Add the shrimp and sear for 1 to 2 minutes on each side until the shrimp turn pink but are not cooked all the way through. Remove them to a separate plate.
- Add the remaining tablespoon of olive oil to the skillet and heat over medium heat. Add the onion and sauté for 3 minutes until starting to soften.
- Add the broccolini or broccoli and sauté for 5 minutes until the broccolini starts to soften. Add the jalapeño and corn, season with salt and pepper, and sauté for another two minutes. Then add the shrimp and broths, cover, and cook until the shrimp is cooked through, about 2 minutes. Remove the lid, add half the crispy prosciutto and half the zest, and stir to distribute it among the shrimp mixture.
- Turn the shrimp and vegetable mixture into a serving bowl. Sprinkle with the remaining prosciutto and lemon zest. Serve hot.
