When the days get busy but you still want to whip up a loving meal that’s hearty, satisfying, and keeps the carbs in check, you can’t go past a good old skillet dinner. This Low Carb Steak, Shrimp, and Veggies Skillet is a flavor-packed one-pan wonder that’s perfect for folks watching their carbs or those simply looking for a nutritious family meal. Inspired by the simplicity of country cooking and the love of fresh produce, this skillet is a go-to for a homestyle meal that brings everyone to the table with smiles. It’s the kind of dish that makes you feel good about serving up something wholesome without spending all evening in the kitchen. Plus, it’s versatile enough for a casual family dinner or a slightly fancier gathering with friends.
Serve this hearty skillet with a side of cauliflower rice or a fresh green salad dressed with olive oil and vinegar to keep things low carb. For those not watching their carb intake, it pairs beautifully with a mound of fluffy mashed potatoes or a slice of crusty bread to soak up all the delicious juices.

Low Carb Steak, Shrimp, and Veggies Skillet
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Servings: 4
Ingredients:
– 1 lb sirloin steak, cut into bite-size pieces
– 1 lb shrimp, peeled and deveined
– 2 tablespoons olive oil, divided
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1 medium zucchini, sliced into half-moons
– 1 red bell pepper, cut into bite-sized pieces
– 1/2 red onion, sliced
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– 1 tablespoon Worcestershire sauce
– Fresh parsley for garnish
Directions:
1. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt, pepper, garlic powder, and onion powder. Add to the skillet and cook until they are just browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced zucchini, red bell pepper, and red onion. Season with salt, pepper, thyme, and smoked paprika. Cook, stirring occasionally, until the vegetables are tender but still have a bit of crunch, about 5-7 minutes.
3. Push the veggies to one side of the skillet and add in the shrimp. Cook for 1-2 minutes on each side or until they turn pink and are cooked through. Be careful not to overcook them.
4. Return the steak to the skillet along with the cooked veggies. Drizzle the Worcestershire sauce over the top and gently toss everything together to warm through.
5. Garnish with freshly chopped parsley before serving right from the skillet for a rustic presentation that surely evokes the comfort of home.

Variations & Tips:
– You can easily tailor this skillet to fit the tastes of your family. Swap out shrimp for chicken, or try a different variety of vegetables like broccoli or asparagus depending on what’s in season or what the kiddos prefer.
– For an extra kick, add a sprinkle of red chili flakes while cooking the veggies.
– Cooking in batches is key to not overcrowding the pan and ensures each ingredient cooks properly. It might seem like an extra step, but trust me, it makes all the difference in the outcome of this dish.
– If you’re looking to add an extra savory note, a splash of soy sauce (use tamari for gluten-free) can be a welcome addition. Just watch how much salt you add afterward, as soy sauce is already quite salty.