Cook your rice (or already have it cooked and waiting!).

Cut up your veggies while you saute your shrimp in 1-2 Tbsp. of oil over med-low heat. (I use whatever veggies I have on hand--usually green or multi-colored peppers, mushrooms, snap peas, carrots, etc., but if I'm REALLY in a hurry, I use a bag of frozen veggies.)

Add veggies to pan and saute them as well.

Add any spices you wish. I personally just enjoy the flavors of the fresh veggies and oil. My hubby, however, prefers some kind of seasoning--usually lemon pepper.

Serve shrimp and veggies over rice!