Shrimp and Spring Vegetable Skillet with Cabbage, Peppers, and Mushrooms
A savory shrimp and vegetable skillet with cabbage, mushrooms, sweet peppers, and carrots, finished with lemon and herbs. It leans into March produce and gives you a one-pan seafood dinner with more texture and depth than a basic sauté.
Back to full listIngredients
- Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
- Green Cabbage 3/4 lb $0.59/lb sale
- Kroger® Sliced White Mushrooms 8 oz $2.49
- Fresh Red Hothouse Bell Pepper 1 $1.67 each
- Kroger® Cut and Peeled Baby Carrots Bag 8 oz $1.29/16 oz
- Jumbo Yellow Onions 1/2 medium $0.99/lb
- Garlic 4 cloves $0.69 each
- Fresh Organic Lemon 1 $0.99 each
- Parsley 2 tbsp chopped $1.29 each
- Simple Truth Organic® Oregano 1 tsp chopped $2.49
Instructions
- Thinly shred 3/4 lb green cabbage, slice 8 oz mushrooms and 1 red bell pepper, halve 8 oz baby carrots lengthwise if thick, slice 1/2 medium onion, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp oregano.
- Pat dry 12 oz shrimp and season with salt, pepper, and a pinch of lemon zest.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the shrimp 1-2 minutes per side until just pink, then transfer to a plate.
- Add another tbsp oil if needed. Cook the onion, carrots, mushrooms, and bell pepper for 5-6 minutes until they begin to brown.
- Add the cabbage and cook 4-5 minutes more until wilted but not mushy.
- Stir in garlic and oregano and cook 30 seconds. Add half the lemon juice and 2-3 tbsp water to help everything glaze lightly.
- Return the shrimp to the skillet and toss just until heated through.
- Finish with parsley and more lemon juice to taste. Serve hot as a bowl-style skillet dinner.
Cook time: 40 minutes
Estimated cost: $13-17
Health notes: Protein-rich and vegetable-heavy, relatively light, and lower in carbs than potato- or rice-based meals.
Drink pairing: Pinot Grigio