Balsamic Shrimp and Vegetables

Balsamic Shrimp and Vegetables

Balsamic shrimp and vegetables is easy dinner recipe that uses just one pan. One pan recipes are the perfect weeknight dinner because clean up is a breeze.

This balsamic shrimp dish has three ingredients, not including spices and condiments and it can be prepared in under 30 minutes, making it a simple and delicious meal for any night of the week. It's low in calories, making it suitable for many diet meal plans!

Tips for making balsamic shrimp and vegetables

Can you use fresh shrimp in this recipe?

You can definitely use fresh shrimp in this recipe. You will have to adjust the cooking time to cook the shrimp properly. Prepping shrimp is not my favorite thing so I use precooked, peeled shrimp!

What sort of frozen vegetables should I use?

We've used all sorts of frozen vegetable mixes with this balsamic shrimp recipe. Our favorites have lima beans, which make this dish more of a balsamic shrimp succotash. It's really up to you and what your family likes!

Can I freeze balsamic shrimp?

For food safety reasons, I do not recommend refreezing cooked shrimp.

Balsamic Shrimp and Vegetables

Ingredients
1 ½ pounds of frozen, pre-cooked large peeled and deveined shrimp
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
4 teaspoons extra virgin olive oil
1 white onion, diced
1 (10 ounce) package of frozen vegetables
2 teaspoons balsamic vinegar

Thaw the frozen shrimp by running cold water over a colander for about 5 minutes. Remove tails if they are any. Pat the shrimp dry with a paper towel and season with salt and pepper.

Heat 1 ½ teaspoons of olive oil in a large skillet over medium-high heat. Cook half the shrimp for about 2-3 minutes per side, until lightly browned. Move to a plate. Add another 1 ½ teaspoons of oil and cook remainder of the shrimp.

Add 1 teaspoon of olive oil to the pan and cook the onion until tender, about 2-3 minutes. Add in the frozen mixed vegetables. Cook for another 4-5 minutes until the vegetables are tender and heated through. Add the balsamic vinegar and a sprinkle of salt and pepper. Stir for another minute until blended. Add shrimp and stir again until heated and well combined. Do not over cook shrimp!

Balsamic Shrimp and Vegetables

Kerri Jablonski

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 ½ pounds of frozen pre-cooked large peeled and deveined shrimp
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground pepper
• 4 teaspoons extra virgin olive oil
• 1 white onion diced
• 1 (10 ouncpackage of frozen vegetables
• 2 teaspoons balsamic vinegar

Instructions

 

• Thaw the frozen shrimp by running cold water over a colander for about 5 minutes. Remove tails if they are any. Pat the shrimp dry with a paper towel and season with salt and pepper.
• Heat 1 ½ teaspoons of olive oil in a large  skillet over medium-high heat. Cook half the shrimp for about 2-3 minutes per side, until lightly browned. Move to a plate. Repeat with another 1 ½ teaspoons of oil and remainder of the shrimp.
• Add 1 teaspoon of olive oil to the pan and cook the onion until tender, about 2-3 minutes. Add in the frozen mixed vegetables. Cook for another 4-5 minutes until the vegetables are tender and heated through. Add the balsamic vinegar and a sprinkle of salt and pepper. Stir for another minute until blended. Add shrimp and stir again until heated and well combined. Do not over cook shrimp!