product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

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.
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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

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.
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.