Jumbo Shrimp With Pepper Salsa Recipes

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SHRIMP, BELL PEPPER AND ONIONS SKILLET



Shrimp, Bell Pepper and Onions Skillet image

This Shrimp, Bell Pepper and Onions Skillet is a delicious low-carb and gluten-free meal that's super-quick and easy-to-make and loaded with flavour. It's ready in less than 30 minutes and is great as leftovers, too.

Provided by Olivia Ribas

Categories     Main Course

Time 22m

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 small red onion (sliced)
3 large bell pepper (sliced)
2 cloves garlic (minced)
1 cup diced tomatoes with juice
¼ teaspoon paprika
½ teaspoon fresh parsley
½ teaspoon ground coriander
⅛ teaspoon crushed red pepper
salt and black pepper to taste
1 pound shrimp (peeled and deveined, tail-on)
feta cheese (for garnishing, skip the cheese if you are whole30 or paleo)

Steps:

  • In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
  • Add the diced tomatoes and all the spices. Toss well to combine.
  • Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
  • Turn off the heat, and sprinkle with crumbled feta cheese.
  • Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.

Nutrition Facts : ServingSize 1 /4, Calories 185 kcal, Carbohydrate 10 g, Protein 33 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 183 mg, Sodium 800 mg, Fiber 3 g, Sugar 5 g

SHRIMP WITH RED AND YELLOW PEPPERS



Shrimp With Red and Yellow Peppers image

Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.

Provided by MarraMamba

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 medium garlic clove
3 tablespoons extra virgin olive oil
salt
1 lb ripe tomatoes
2 lbs large shrimp
1 sprig fresh oregano
1 tablespoon capers

Steps:

  • Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
  • Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
  • While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
  • While the tomatoes are cooking, peel and devein the shrimp.
  • Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

SALSA VERDE SHRIMP



Salsa Verde Shrimp image

Salsa Verde Shrimp has tender, succulent shrimp sautéed with tangy, spicy tomatillos, chiles and onion salsa then spooned over rice.

Provided by Kevin Is Cooking

Categories     Dinner     Main

Time 31m

Number Of Ingredients 15

2 lbs jumbo shrimp (shelled and deveined)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
2 cups salsa verde ((or see below homemade version))
2 cups steamed rice
1 cup cilantro leaves (divided)
1 lb tomatillos
6 Anaheim green chiles
2 jalapeños
2 Serrano chiles
1 large onion
5 garlic cloves
1 bunch cilantro

Steps:

  • Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
  • In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
  • Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
  • In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
  • In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
  • Spoon over steamed rice and top with remaining cilantro.

Nutrition Facts : Calories 404 kcal, Carbohydrate 38 g, Protein 50 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1291 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

SOUTHWESTERN SHRIMP WITH SALSA



Southwestern Shrimp with Salsa image

I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked jumbo shrimp, peeled and deveined
1 cup uncooked saffron rice
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and cubed
2 to 3 tablespoons lime juice
1-1/2 cups frozen corn, thawed
1 medium tomato, peeled, seeded and chopped
2 jalapeno peppers, seeded and minced
1/4 cup minced fresh cilantro
1 green onion, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

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