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balsamic shrimp and veggies

Balsamic Shrimp and Vegetables

Kerri Jablonski
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4


  • 1 1/2 pounds of frozen pre-cooked large peeled and deveined shrimp
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 4 teaspoons extra virgin olive oil
  • 1 white onion diced
  • 1 (10 ouncpackage 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 1/2 teaspoons of olive oil in a largeĀ  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 1/2 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!