Zesty Shrimp Skillet

Name: Zesty Shrimp Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 cup quinoa (microwaveable, prepared); 1 tablespoon olive oil; 1 pound large shrimp (peeled, deveined); 1 red bell pepper (thinly sliced); 0.5 red onion (small, thinly sliced); 0.25 cup white vinegar; 1 teaspoon sugar; 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper; 1 lime juice (from 1 lime); 0.25 cup fresh cilantro (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 avocado (medium, sliced)

A vibrant and tangy shrimp skillet with bell peppers, lime, and cilantro, served alongside fluffy quinoa and cool, creamy avocado with quick-pickled red onion.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Peruvian
Difficulty: Easy
Cost: $8.04/serving

Dietary

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

Ingredients

1 cup quinoa (microwaveable, prepared)
1 tablespoon olive oil
1 pound large shrimp (peeled, deveined)
1 red bell pepper (thinly sliced)
0.5 red onion (small, thinly sliced)
0.25 cup white vinegar
1 teaspoon sugar
1 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper
1 lime juice (from 1 lime)
0.25 cup fresh cilantro (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 avocado (medium, sliced)

Instructions

First, prepare the microwaveable quinoa according to package directions. While quinoa is cooking, thinly slice 1/2 of the red onion. In a small bowl, combine the sliced red onion with 1/4 cup white vinegar and 1 teaspoon sugar; set aside to quickly pickle.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper and cook for 3-4 minutes until slightly tender-crisp.
Add the peeled and deveined large shrimp to the skillet. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and optional 1/4 teaspoon cayenne pepper. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Remove the skillet from the heat. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro.
Drain the quick-pickled red onion. Serve the shrimp and bell pepper mixture over the cooked quinoa, topped with sliced avocado and the quick-pickled red onion.

Notes

For extra zest, add a pinch of chili flakes with the spices.

Nutrition (per serving)

Calories: 520
Protein: 46.5 g
Carbohydrates: 40.2 g
Fat: 20.1 g
Fiber: 7.8 g
Sodium: 1380 mg
Saturated Fat: 2.8 g
Sugar: 7.5 g
Cholesterol: 380 mg