Description
A quick and vibrant shrimp dinner made with chili spices, fresh lime juice, and colorful vegetables cooked in a single skillet for a flavorful and satisfying meal.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon chopped cilantro
1 cup (150 g) cherry tomatoes, halved
1/2 cup (75 g) diced red bell pepper
Instructions
Pat the shrimp dry and place them in a bowl. Toss with chili powder, paprika, cayenne, cumin, salt, black pepper, lime zest, and honey.
Heat olive oil in a large skillet over medium-high heat.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in diced bell pepper and cherry tomatoes and cook for 3–4 minutes.
Add the seasoned shrimp and cook for 2–3 minutes per side until pink and opaque.
Pour in fresh lime juice and stir everything together for about 30 seconds.
Remove from heat and sprinkle with chopped cilantro before serving.
Notes
Use large shrimp for the best texture and flavor.
Fresh lime juice provides the brightest taste, but bottled lime juice can work if necessary.
Serve over rice, inside tortillas, or with roasted vegetables for a complete meal.
Avoid overcooking the shrimp to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes