Sautéed Shrimp and Peppers

Sautéed Shrimp and Peppers

Rated:
Serves 6
Wrap the spicy, succulent shrimp and peppers in warm corn tortillas and serve as tacos, topped with dollops of guacamole, if desired.
Ingredients: 
  • 1/2 cup extra-virgin olive oil
  • 1 yellow pepper, thinly sliced
  • 1 Anaheim pepper, seeded and thinly sliced
  • 1 banana pepper, seeded and thinly sliced
  • 4 cloves garlic, finely chopped
  • 24 large shrimp, peeled and deveined, tails left on
  • 1/4 cup toasted pumpkin seeds
  • Corn tortillas
  • 1/2 teaspoon fine sea salt
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Method: 
Heat oil in a large skillet over medium-high heat. Add peppers and garlic and cook until the peppers have softened, about 8 minutes. Season with salt, then add shrimp and cook until just cooked through, about 3 minutes. Transfer contents of skillet to a warm platter and sprinkle the pumpkin seeds over the top. Serve with warm corn tortillas, if you like.
Nutritional Info: 
Per Serving: 240 calories (130 from fat), 14g total fat, 2.5g saturated fat, 115mg cholesterol, 115mg sodium, 6g carbohydrates, (1 g dietary fiber, 1g sugar), 22g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.