Shrimp Butternut Squash Skillet | Garden in the Kitchen

This Shrimp Butternut Squash Skillet features tender seasoned shrimp pan-fried to crispy perfection and then sauteed with squash, mushrooms, peppers, and Gruyere cheese. It’s a quick, flavorful, and satisfying one pan weeknight meal.

Juicy shrimp seasoned with a combination of paprika and Italian seasoning get pan-fried in olive oil before they are added to the skillet with the vegetables. Cooked on the stovetop until the vegetables are soft and tender, I then sprinkled Gruyere cheese over top and let it melt before serving. Super simple yet super tasty!

Skillet meals are absolutely the best. Not only do they usually require just one pan but you can play around with your protein, veggies, and cheese and cook it all up on the stove in around 30 minutes. It’s also a great meal to clean out the fridge. If your fridge is looking a little empty, you can also use frozen vegetables. Just allow enough time for them to thaw and warm through.

Ingredients

• Shrimp: Use peeled, deveined shrimp. Fresh or frozen shrimp both work. Thaw frozen in the fridge overnight.
• Butternut squash: Use peeled and cubed butternut squash. Make sure to cube the squash into small pieces so they cook quickly.
• Bell pepper: I added a red bell pepper, chopped, but any color pepper will work.
• Mushrooms: Chopped shiitake mushrooms add a deep savory flavor to this skillet meal.
• Cheese: Shredded Gruyère cheese gets sprinkled on top of the shrimp and veggies.
• Garlic: Fresh garlic cloves, minced, add to the savoryness. You can use jarred garlic if you don’t have any fresh garlic on hand.
• Chicken broth: The shrimp and veggies simmer in chicken broth. If you don’t have chicken broth any type of broth or stock will work.
• Seasonings:  Use a combination of paprika, Italian seasoning or oregano, salt, and pepper to add flavor to the shrimp.
• Cilantro: Fresh chopped cilantro adds more flavor and a pop of color. If you aren’t a fan of cilantro use parsley instead.
• Olive oil: Extra virgin olive oil is my preferred oil but any kind will work.

How To Prepare Shrimp and Butternut Squash Skillet

First: Sprinkle the seasonings over the shrimp. Feel free to adjust the amount to your liking.

Second: In a skillet heated with the oil, cook the shrimp until a golden crust starts to form. You can crisp up the shrimp to your liking or keep them on the softer side. When the shrimp is finished cooking, transfer it to a plate.

Third: Add the garlic, mushrooms, and bell pepper to the skillet and sauté until the veggies have softened.

Fourth: Stir in the butternut squash, add the chicken broth, and lower the heat. Cover the skillet and cook until the squash is soft and tender.

Fifth: Add the shrimp back into the skillet and top with the cheese. Cover the skillet and cook until the cheese is all melted. Garnish with fresh cilantro and serve.

Why Butternut Squash?

With the change of seasons comes a shift to fall harvest foods. Root vegetables like carrots, potatoes, and squash start to appear on menus as the leaves begin to change colors. I absolutely love adding squash to my meals as they are a great source of vitamins, minerals, and fiber.

While there are quite a few squash options like buttercup, delicata, and acorn to name a few, I like cooking with butternut. Cooked butternut squash adds a sweet, nutty flavor to meals and is almost always easy to find. However, if you have a different squash sitting on your counter feel free to use it in place of the butternut squash.

If you love a good butternut squash meal here are a few others to choose from; Ground Turkey Butternut Squash Skillet, Ground Beef Butternut Squash Skillet, and this Sausage Butternut Squash Skillet.

What to serve with skillet shrimp and butternut squash

Though this shrimp skillet recipe is a meal on its own you can add a few sides if you wish. Here are some suggestions:

Salad: A nice green salad is always a great way to start a meal. Try this Brussel Sprout Kale Salad or this Apple Cranberry Frisée Salad.

Rice: If you want to add rice on the side, cook up this Garlic Fried Rice, or this Cilantro Lime Brown Rice.

Potatoes: If you like to eat potatoes with your meals, these Crispy Oven Roasted Potatoes or these Sea Salt Sweet Potato Steak Fries are both good options.

Storage and Make Ahead

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat: Reheat in the microwave or over the stove.

Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Make ahead: This skillet meal can be made a few days ahead of time and reheated before serving. If making ahead, don’t add the cheese until you reheat it.

More Skillet Recipes For Next Time