Spicy Shrimp Skillet

Succulent shrimp sautéed with bell peppers, onion, and a hint of spice, served alongside fluffy rice and sweet corn, all prepared efficiently in one skillet.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.31/serving

Dietary

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

Tags

• quick
• spicy
• healthy
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1 red onion (medium, thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 pound shrimp (large, peeled and deveined)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 15 ounce whole kernel corn (drained)
• 2 cup white rice (cooked)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced red onion and red bell pepper and cook for 5 minutes, stirring occasionally, until softened.
2. Add the peeled and deveined shrimp to the skillet along with the chili powder, ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes, stirring constantly, until the shrimp are pink and opaque.
3. Stir in the drained whole kernel corn and cook for 1 minute more to heat through.
4. While the shrimp cooks, prepare the white rice according to package directions if using instant or quick-cook rice, or use pre-cooked rice. Season the rice with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Serve the Spicy Shrimp Skillet immediately over the seasoned white rice. Garnish with fresh cilantro, if desired.

Notes

Adjust the chili powder to your family's preferred spice level. A squeeze of fresh lime juice just before serving brightens all the flavors.

Nutrition (per serving)

• Calories: 360
• Protein: 28.5 g
• Carbohydrates: 45.2 g
• Fat: 8.5 g
• Fiber: 5 g
• Sodium: 750 mg
• Saturated Fat: 1.7 g
• Sugar: 5.9 g
• Cholesterol: 170 mg