Quick + easy Mexican shrimp skillet (+ video)
This quick and like shooting fish in a barrel Mexican shrimp skillet is a one-pan dinner ready in just twenty minutes! It's not bad over rice or quinoa, in tacos or equally a wrap! 
I hope you had a lovely weekend!
We played outside all twenty-four hours Sabbatum – biking/walking on the greenway and planting in the garden (yay for Earth Day), which was fortunate considering Lord's day was a cold and chilly mess of a day.
My husband took the kids out in their raincoats at ane point to splash and play and just get some fresh air.
I had a ton of work I'd planned to do but merely wasn't feeling it. We all ended upwardly curling up on the couch together in the afternoon to watch a pic. Information technology was kinda nice 💕
Today though, I've got Cinco de Mayo on my mind. 🎉💃🍹
It falls on a Fri this year which means there'due south room for all the margaritas and celebrating!
I might try this blackberry lemonade margarita to start us off, alongside my loaded southwestern hummus and mayhap this triple layer Mexican party dip. I recollect these Instant Pot refried beans sound like a winning side and I may take to finish off the night with this scratch made rum cake. 😋
Sometimes for holidays like this, I want to be festive but you know I always skew simple. And fast. And healthyish.
And so I thought I'd share my quick and easy Mexican shrimp skillet.
Just a few basic ingredients, some delicious spices and you've got a fantastic, flavorful dinner ready in 20 minutes!
It's also gluten-gratuitous and low-carb as is. 👍
Nosotros serve this over steamed brown rice or quinoa or utilise information technology for rice bowls, tacos or in wraps. It would even be nifty over some toasted bread with a sprinkle of cheese for an appetizer.
At that place's lots of means to enjoy it!
(Same goes for southwest Air Fryer shrimp, which is a quick and piece of cake recipe with similar flavors.)
A few tips on this easy Mexican shrimp skillet:
– I buy frozen shrimp, which is actually fresher than "fresh" shrimp in the grocery store case. Expect, what?! Yup. The shrimp they take on display in the seafood case is about ever frozen shrimp that they've recently thawed. So buying it nonetheless frozen is a better move. Unless you lot tin get it from a boat!
– I beloved, love getting my shrimp already peeled and deveined – saves then much time. Highly recommend if you tin detect it that way. 👌
– I prefer the 21-thirty size shrimp, just you tin can use your favorite size.
– Cooking shrimp with the tail on helps give it more flavor. Merely I ordinarily remove mine later on that so it's easier to serve and consume, peculiarly for my kids.
– You lot can melt the shrimp in batches, if needed. Just make sure not to overcook your shrimp!
– You can adjust the amount of jalapeño, and whether you use seeds and membranes from the jalapeño pepper, to control the amount of heat here. 🌶
– The fresh cilantro and lime juice really brand this dish pop and add some brightness and freshness at the end – don't skip them!
And stay tuned, cause I've got another delicious shrimp recipe coming up for you side by side week! (Yous tin can sign upward for my gratuitous e-newsletter. Bonus: Yous'll get my free eastward-cookbook with ten healthy weeknight dinners!)
I hope yous accept a wonderful week!
XO,
Kathryn
P.Southward.
I created a new VIDEO for this recipe! Exist sure to sentry information technology!
Prep Fourth dimension 10 minutes
Melt Time 10 minutes
Total Time 20 minutes
Ingredients
- 2 teaspoons actress-virgin olive oil
- 1 small onion, chopped
- i-2 small jalapeno peppers, seeded and finely chopped
- i ruddy bong pepper, chopped
- 3 cloves garlic, minced
- ii teaspoons chili pulverization
- 1 teaspoon basis cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher table salt
- 1/2 teaspoon black pepper
- i i/4 lbs. shrimp, peeled and deveined
For serving:
- Chopped fresh cilantro
- Squeeze of fresh lime juice
Instructions
- Rut olive oil in a big skillet over medium heat.
- Add onion and peppers and sauté v-vii minutes, until tender.
- Add garlic and seasonings and sauté an additional thirty seconds.
- Add together shrimp to pan in an even layer and cook 1-2 minutes per side, until just cooked through.
- Remove and serve sprinkled with fresh cilantro and a clasp of lime juice.
Notes
I prefer the 21-30 size shrimp, only you tin use your favorite size.
You tin can cook the shrimp in batches, if needed. Just make sure non to overcook your shrimp!
Y'all can adjust the amount of jalapeño, and whether y'all utilise seeds, to control the amount of heat hither.
The fresh cilantro and lime juice actually make this dish popular - don't skip them!
This goes great over rice or quinoa, or in tacos or wraps.
Nutrition Information:
Amount Per Serving: Calories: 149 Full Fatty: 4g Saturated Fat: 1g Cholesterol: 179mg Sodium: 845mg Cobweb: 2g Sugar: 2g Protein: 20g
Source: https://www.familyfoodonthetable.com/quick-easy-mexican-shrimp-skillet/
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