Can you really make dinner in 15 minutes?

Yes use fast-cooking proteins (thin chicken cutlets, shrimp), quick-tender veggies (zucchini, peppers, spinach), and one hot pan. Pre-measure spices, slice while the pan heats. A 12-inch skillet or the broiler lets everything cook at once.

What pan size is best for one-pan meals serving 4?

A 12-inch (30 cm) skillet or large sheet pan gives room to sear instead of steam. If your pan is smaller, cook in two quick batches and recombine.

How do I prevent vegetables from getting soggy?

Pat produce dry, preheat the pan until hot, and cook in a single layer. Add high-water veggies near the end so they stay crisp-tender. Don’t cover unless you’re steaming.

What are the safe internal temperatures for proteins?

Chicken 165°F / 74°C; Pork 145°F / 63°C (rest 3 min); Salmon 125-130°F / 52-54°C for medium; Shrimp opaque and C-shaped. Use an instant-read thermometer. For full guidance, see the USDA food safety temps

Can I use frozen shrimp?

Yes. Thaw under cold running water 10–15 minutes, then dry very well . Wet shrimp won’t brown. Cook 1-2 minutes per side.

Can I meal prep these ahead?

Absolutely. Store 3-4 days in airtight containers. Reheat in a hot skillet or 350°F / 175°C oven; add herbs/sauces after reheating.

What quick carb add-ons don’t require extra pans?

90-second microwave grains, couscous (just hot water), warmed tortillas/naan, or pre-cooked quinoa.

One-Pan 15-Minute Meals You’ll Make On Repeat (Quick Weeknight)

Description

This zesty skillet is part of our One-Pan 15-Minute Meals series – juicy shrimp, sweet peppers, and corn finished with bright lime.

Ingredients

Scale

1 Tbsp olive oil

1 bell pepper, thinly sliced

1/2 small red onion, thinly sliced

1 cup frozen corn

1 lb large shrimp, peeled/deveined, patted very dry

1 tsp chili powder

1/2 tsp ground cumin

1/4 tsp smoked paprika

3/4 tsp kosher salt, divided

1/4 tsp black pepper

Zest + juice of 1 lime

2 Tbsp chopped cilantro

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Instructions

1. Preheat a 12-inch skillet over medium-high 2–3 minutes; add oil.

2. Add pepper, onion, corn, and 1/2 tsp salt; sauté 4–5 minutes until tender-crisp.

3. Push veg to edges; add shrimp in a single layer. Season with spices, remaining salt, and pepper.

4. Cook 1–2 minutes per side until opaque and C-shaped.

5. Off heat, add lime zest/juice and cilantro; toss and serve.

Notes

Why this works in 15 minutes: Shrimp sear in 2 minutes per side; peppers and corn soften fast; lime adds instant flavor-no simmering.
Pro tip: Pat shrimp very dry and preheat a 12-inch skillet 2-3 minutes for browning.
Doneness: Opaque, C-shaped.
Serve/Swap: Microwave rice or tortillas; chipotle instead of chili powder.
Storage: 2–3 days; reheat gently.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 202 kcal
Sugar: 3 g
Sodium: 690 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 220 mg