If you like shrimp, you're likely going to love this recipe from the UK Cooperative Extension Office. Catherine Dowdy, who heads up the Nutrition Education Program in Daviess County, shared it during our weekly What's Cookin'? radio segment. As with all recipes developed by the cooperative, it's relatively easy to make, can feed a lot of mouths and can do so for cheap. Here's how to make it!

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16 ounces frozen uncooked shrimp (peeled and deveined)

2 medium zucchini, halved and sliced

1/2 pound (8 ounces) sliced mushrooms

1 medium red bell pepper, sliced

4 tablespoons sweet chili sauce

1 tablespoon oil

1 1/2 tablespoons lime juice

1 tablespoon low-sodium soy sauce

3 green onions, chopped

1/4 cup cilantro

brown rice

*Using frozen, precooked shrimp (pink in color) may result in shrimp having a dry texture. Frozen, uncooked shrimp (gray in color) is best.

UK Cooperative Extension
UK Cooperative Extension


1) Rinse produce.

2) Thaw shrimp according to package instructions.

3) Preheat oven to 400 degrees F. Spray a 15-by-10-inch baking pan with nonstick spray. Be sure to use a baking pan with a rim.

4) Place the shrimp, zucchini, mushrooms and bell pepper on a baking pan.

5) Wash hands after handling raw shrimp.

6) Combine chili sauce, lime juice, and soy sauce in a small bowl and pour over the shrimp and vegetables. Use tongs to toss and combine.

7) Bake 12 to 15 minutes or until vegetables are tender and shrimp is cooked through and reaches 145 degrees. *Shrimp will turn pink as it cooks.

8) Top with green onions and cilantro and serve over brown rice, if desired.

The cost breakdown for the One Pan Shrimp and Veggies recipe is as follows:

Serving size: 1 cup

Cost per recipe: $9.97

Cost per serving: $1.99

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