Fiery Shrimp Skillet with Crispy Bravas

Name: Fiery Shrimp Skillet with Crispy Bravas
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4.5 servings
Cuisine: Spanish
Ingredients: 1.5 pound raw shrimp (peeled, deveined); 1 tablespoon olive oil; 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 0.5 yellow onion (thinly sliced); 2 clove garlic (minced); 1 teaspoon smoked paprika; 0.5 teaspoon chili powder; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 pound frozen potato wedges; 3 tablespoon mayonnaise; 1 tablespoon tomato paste; 1 teaspoon hot sauce; 0.5 teaspoon lemon juice; 2 tablespoon fresh cilantro (chopped)

Succulent shrimp and vibrant bell peppers quickly cooked in a spicy sauce, served with crispy oven-baked potato wedges and a creamy, smoky aioli.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4.5
Cuisine: Spanish
Difficulty: Easy
Cost: $5.98/serving

Dietary

Gluten-Free
Nut-Free
Dairy-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

1.5 pound raw shrimp (peeled, deveined)
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
0.5 yellow onion (thinly sliced)
2 clove garlic (minced)
1 teaspoon smoked paprika
0.5 teaspoon chili powder
0.25 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 pound frozen potato wedges
3 tablespoon mayonnaise
1 tablespoon tomato paste
1 teaspoon hot sauce
0.5 teaspoon lemon juice
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat oven to 425°F (220°C). Arrange frozen potato wedges in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway, until golden and crispy.
While potatoes bake, prepare the fiery aioli: In a small bowl, combine mayonnaise, tomato paste, hot sauce, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside.
Heat 1 tablespoon olive oil in a large skillet or pan over medium-high heat. Add sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 3-5 minutes until vegetables begin to soften.
Add minced garlic, smoked paprika, chili powder, and cayenne pepper (if using) to the skillet. Cook for 1 minute until fragrant.
Add peeled and deveined shrimp to the skillet. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 2-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
Once potatoes are done, remove them from the oven. Serve the fiery shrimp directly from the skillet alongside the crispy potato wedges. Drizzle with or dip into the prepared fiery aioli. Garnish with chopped fresh cilantro, if desired.

Notes

Adjust the amount of cayenne pepper and hot sauce in the aioli to your preferred spice level. For a quicker cleanup, line your baking sheet with parchment paper.

Nutrition (per serving)

Calories: 420
Protein: 37.5 g
Carbohydrates: 38.2 g
Fat: 13.5 g
Fiber: 5.1 g
Sodium: 780 mg
Saturated Fat: 2.1 g
Sugar: 5.8 g
Cholesterol: 295 mg