Chili Lime Shrimp Skillet

Juicy shrimp quickly cooked with bell peppers and red onion, seasoned with a zesty chili-lime spice blend, served alongside warm tortillas and canned black beans.

• Prep: 5 min
• Cook: 10 min
• Total: 15 min
• Servings: 8
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.70/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• quick
• healthy
• spicy
• savory
• fresh
• kid-friendly

Ingredients

• 2 tablespoon olive oil
• 2 pound shrimp (peeled and deveined)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 red bell pepper (thinly sliced)
• 0.5 red onion (thinly sliced)
• 2 limes (juiced)
• 2 can black beans (rinsed and drained)
• 16 corn tortillas
• 0.5 cup salsa
• 0.5 cup sour cream
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with chili powder, ground cumin, salt, and black pepper until evenly coated.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced red bell pepper and thinly sliced red onion. Sauté for 3-4 minutes until softened.
3. Add seasoned shrimp to the skillet. Cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and stir in the lime juice.
4. Meanwhile, warm corn tortillas according to package directions (microwave, dry skillet, or oven). Gently heat rinsed and drained black beans in a small saucepan or microwave.
5. Serve the chili-lime shrimp and vegetables with warm corn tortillas and black beans. Top with salsa, and optional sour cream and fresh cilantro.

Notes

You can prep the bell pepper and onion ahead of time to save a few minutes. Add a squeeze of extra lime juice for an even brighter flavor.

Nutrition (per serving)

• Calories: 420
• Protein: 34.6 g
• Carbohydrates: 44.5 g
• Fat: 13.1 g
• Fiber: 9.2 g
• Sodium: 765 mg
• Saturated Fat: 2.7 g
• Sugar: 3.4 g
• Cholesterol: 240 mg