Tuesday, May 2, 2017
EASY MEXICAN SHRIMP SKILLET
EASY MEXICAN SHRIMP SKILLET 2 teaspoons extra-virgin olive oil 1 small onion, chopped 1-2 small jalapeno peppers, seeded and finely chopped 1 red bell pepper, chopped 3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/4 lbs. shrimp, peeled and deveined FOR SERVING Chopped fresh cilantro Squeeze of fresh lime juice Heat olive oil in a large skillet over medium heat. Add onion and peppers and sauté 5-7 minutes, until tender. Add garlic and seasonings and sauté an additional 30 seconds. Add 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 squeeze of lime juice. RECIPE NOTES I prefer the 21-30 size shrimp, but you can use your favorite size. You can cook 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, to control the amount of heat here. The fresh cilantro and lime juice really make this dish pop - don’t skip them! This goes great over rice or quinoa, or in tacos or wraps.