At a glance

Shrimp simmers briefly with cauliflower, asparagus, mushrooms, carrots, and sweet pepper in a bright lime-tomato sauce.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 20 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 310 kcal
• Protein: 42 g
• Carbohydrates: 29 g
• Fat: 6 g
• Sodium: 280 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/2 lb raw peeled and deveined shrimp (680 g)
• 4 cups raw cauliflower florets (400 g)
• 2 1/2 cups raw asparagus pieces (300 g)
• 3 cups sliced raw white mushrooms (300 g)
• 2 cups sliced raw carrots (240 g)
• 2 large raw red bell peppers, sliced (320 g)
• 1 1/2 cups canned no-salt-added tomato sauce (360 g)
• 1/3 cup raw lime juice (80 g)
• 1 tbsp olive oil (14 g)
• 2 garlic cloves, minced (9 g)
• 1 tsp paprika (2 g)

Directions

1. Heat half the olive oil in a wide skillet over medium-high heat. Add the cauliflower, carrots, and peppers and cook for 6 minutes.

2. Add the asparagus, mushrooms, garlic, and paprika. Cook for 4 minutes, stirring often.

3. Stir in the tomato sauce. Add the shrimp in one layer and simmer for 4 to 6 minutes, turning once, until the shrimp are opaque, firm, and reach 145°F (63°C).

4. Remove from the heat, stir in the lime juice and remaining oil, and divide among four shallow bowls.

Sources

1. USDA FoodData Central — April 2026 data release