Shrimp Skillet with Warm Corn Tortillas

Tender peeled shrimp sautéed with bell peppers, ground cumin, and mild chili powder, served with warm corn tortillas and seasoned black beans.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $8.54/serving

Dietary

• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Egg-Free
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat

Tags

• quick
• sauté
• tangy

Ingredients

• 1 pound raw large shrimp (peeled, deveined, tails removed)
• 1 can black beans (rinsed and drained)
• 1 green bell pepper (large, thinly sliced)
• 1 red onion (large, thinly sliced)
• 6 corn tortillas
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder (mild)
• 0.75 teaspoon salt
• 1 lime (cut into wedges)

Instructions

1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sliced green bell pepper and red onion, cooking for 5 minutes until soft and slightly charred around the edges.
2. Toss the raw large shrimp with the ground cumin, mild chili powder, and 1/2 teaspoon of the salt in a bowl.
3. Push the vegetables to the outer edges of the skillet. Add the remaining 1 tablespoon olive oil and the seasoned shrimp to the center, cooking for 3 to 4 minutes until pink and opaque throughout.
4. In a small saucepan over medium heat, warm the drained black beans with the remaining 1/4 teaspoon salt for 3 minutes until heated through.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side. Serve the sizzling shrimp and peppers with warm tortillas, black beans, and lime wedges for squeezing.

Notes

Shrimp cook in under 4 minutes; remove from heat as soon as they turn pink and firm to maintain a tender bite.

Nutrition (per serving)

• Calories: 677
• Protein: 44.8 g
• Carbohydrates: 91.3 g
• Fat: 15.1 g
• Fiber: 12.6 g
• Sodium: 2684 mg
• Saturated Fat: 2 g
• Sugar: 8.2 g
• Cholesterol: 250 mg