Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the shrimp dry with paper towels.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
3. Season the shrimp with about half of the Cajun seasoning mixture.
4. Preheat a large skillet or outdoor griddle over medium-high heat. On a Blackstone, create a hot zone for the shrimp and a medium-high zone for the vegetables.
5. Add about half of the olive oil to the vegetable zone and add the bell peppers, zucchini, and red onion.
6. Season the vegetables with the remaining Cajun seasoning and cook for 4 to 5 minutes, tossing occasionally, until lightly charred but still tender-crisp.
7. Add the minced garlic to the vegetables during the final 30 seconds of cooking.
8. Add the remaining olive oil to the hot zone and spread the shrimp into a single layer.
9. Cook the shrimp for about 2 minutes without moving, then flip and cook for another 1 to 2 minutes until pink and opaque.
10. Combine the shrimp and vegetables, drizzle with fresh lemon juice, and toss briefly on the hot cooking surface.
11. Remove from the heat, sprinkle with fresh parsley, and serve immediately.

Notes & Tips

• A large outdoor griddle is ideal for this recipe because the shrimp and vegetables can cook simultaneously at different temperatures without overcrowding.
• Keep the vegetables tender-crisp rather than cooking them until soft; a little char adds excellent flavor.
• Pat the shrimp thoroughly dry so they sear instead of steaming.
• Avoid overcooking the shrimp; they should be removed from the heat as soon as they turn pink and opaque.
• Serve on its own or over cauliflower rice, brown rice, or quinoa.
• Adjust the cayenne pepper to make the dish as mild or spicy as you prefer.