Whole30 Spicy Shrimp and Vegetable Skillet

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, one-pan meal with succulent shrimp and colorful vegetables, kissed with lime and chili heat for a refreshing, Whole30-friendly weeknight dinner. This American-inspired Whole30 recipe, ready in about 25 minutes, pairs shrimp, avocado oil, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined shrimp
• 2 tbsp avocado oil
• 2 medium (1 red, 1 green), sliced bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 cloves, minced garlic
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 lb shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
2. Step 2: Add 2 sliced bell peppers (1 red, 1 green) and 1 medium sliced zucchini to the skillet. Sauté for 5 minutes until vegetables are tender-crisp.
3. Step 3: Stir in 3 minced garlic cloves, 1/2 tsp red pepper flakes, and 1 tsp dried oregano. Cook for 1 minute until fragrant.
4. Step 4: Return shrimp to the skillet, add 1 tbsp fresh lime juice, and season with salt and black pepper to taste. Cook for 1 more minute to combine flavors. Garnish with 2 tbsp chopped fresh cilantro.