Latin Shrimp Skillet

A vibrant one-pan dish featuring succulent shrimp, tender black beans, and sweet corn, simmered in a zesty, smoky tomato sauce. Served with warm flour tortillas for a complete and satisfying meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.50/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• fresh
• one-pot
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 red bell pepper (chopped)
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon chipotle in adobo sauce (from canned chipotles)
• 1 can fire-roasted diced tomatoes (15-ounce, undrained)
• 1 can black beans (15-ounce, rinsed, drained)
• 1 cup frozen corn
• 1 pound shrimp (medium, peeled, deveined)
• 0.5 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 lime (juice of 1/2, for serving)
• 0.25 cup fresh cilantro (chopped, for serving)
• 7 flour tortillas (small, warmed, for serving)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium heat. Add the chopped yellow onion and red bell pepper and cook for 5-7 minutes until softened.
2. Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
3. Add the adobo sauce from canned chipotles, fire-roasted diced tomatoes, black beans, frozen corn, and vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
4. Stir in the peeled and deveined shrimp. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook.
5. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to taste. Remove from heat.
6. Serve the Latin Shrimp Skillet immediately with a squeeze of fresh lime juice and a sprinkle of fresh cilantro. Accompany with warm flour tortillas.

Notes

Leftovers can be stored in an airtight container for up to 2-3 days and reheated gently. You can serve this with rice instead of tortillas if preferred.

Nutrition (per serving)

• Calories: 400
• Protein: 28.5 g
• Carbohydrates: 48 g
• Fat: 11.5 g
• Fiber: 10 g
• Sodium: 720 mg
• Saturated Fat: 2 g
• Sugar: 5 g
• Cholesterol: 145 mg