Step 1

In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.

Step 2

In a large bowl, add the shrimp and the spice mixture. Mix everything well to combine.

Step 3

In a cast iron skillet, add the olive oil over medium heat.

Step 4

Add the shrimp, and cook for about 1-2 minutes per side or until they are pink and cooked through. Set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil, white onions, and red bell peppers.

Step 6

Cook about 4 minutes. Stir occasionally.

Step 7

Add the chicken broth and asparagus. Put the lid on the skillet, and cook for only 2 minutes, stirring occasionally.

Step 8

Add the zucchini, put the lid back on, and cook for 3 minutes more.

Step 9

Return the shrimp to the skillet.

Step 10

Cook for 30 seconds or 1 minute to warm them.

Step 11

Garnish with parsley.

Step 12

MEAL PREPPING: Place an even amount of cauliflower rice into 4 different glass containers. Divide the shrimp vegetable skillet recipe into 4 portions. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.