Sautéed Shrimp and Peppers
Serves 6
Time 16 min
Wrap the spicy, succulent shrimp and peppers in warm corn tortillas and serve as tacos, topped with dollops of guacamole, if desired.
Special Diets:
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 yellow bell 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
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 (1g dietary fiber, 1g sugar), 22g protein.
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.
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Ingredients
- 1/4 cup extra-virgin olive oil
- 1 yellow bell 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