Sautéed Shrimp and Peppers

Sautéed Shrimp and Peppers

Serves 6

Wrap the spicy, succulent shrimp and peppers in warm corn tortillas and serve as tacos, topped with dollops of guacamole, if desired.

  • 1/2 cup extra virgin olive oil
  • 1 yellow pepper, cored, seeded and thinly sliced
  • 1 Anaheim pepper, cored, seeded and thinly sliced
  • 1 banana pepper, cored, seeded and thinly sliced
  • 4 cloves garlic, finely chopped
  • 24 large shrimp, peeled and deveined, tails left on
  • 5 jalapeño or serrano chiles, left whole
  • Handful of toasted pumpkin seeds
  • Corn tortillas, warmed
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Heat oil in a large skillet over medium high heat, add peppers and garlic and cook for a few minutes. Add shrimp and chilies and cook for another 3 minutes, until the shrimp is pinkish-orange and aromatic. Transfer contents of skillet to a warm platter and sprinkle the pumpkin seeds over the top. Serve with lots of 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 carbohydrate (1g 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.

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