I think anyone who’s ever had shrimp and sweet peppers knows how very good they are together. It’s just one of those things that are meant for each other, yet too often it isn’t. Shrimp and sweet peppers may not sound like the most thrilling meal, but it is a recipe for success. Its presentation and taste can only be described as succulent.
Cajun Shrimp with Bell Peppers & Corn
The deliciousness of this shrimp recipe relies on Cajun seasoning, which adds big, bold garlicky, peppery flavor. (You can make your own if you don’t have a jar already!). As far as veggies go, we went with bell peppers, onions, and corn, but any stir-fry vegetable would work here.
When cooking the shrimp, make sure you have a single layer. If you overcrowd the pan, you risk steaming and overcooking…which would lead to sad rubbery shrimp. Cooking in batches may seem annoying, but shrimp cooks quickly! You only need about 2 to 3 minutes per side for it to turn pink. Bottom line: It’s not that hard, and it’s worth it.
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS
- extra-virgin olive oil, divided – 1/2
- onion, chopped (about 1 cup) – 2
- cloves garlic, minced – 2
- bell peppers, chopped – 2/3 c.
- corn (frozen and defrosted or canned) – 1 1/2 lb.
- shrimp, peeled and deveined – 2 tsp.
- Cajun seasoning
- Kosher salt
- Freshly ground black pepper – 1 tbsp.
- lemon juice – 1 tbsp.
- freshly chopped parsley
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
- Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
- Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.
Garlic Shrimp Stir-Fry with Peppers & Onions
This Garlic Shrimp Stir-Fry with Peppers & Onions is fresh, fast, healthy and seriously easy to make! Add snow peas if you are a fan of them, but it’s delicious without them!
- 4 garlic cloves minced
- 2 tablespoons butter or stick margarine
- 1 pound uncooked medium shrimp peeled and deveined
- 1 cup julienned sweet red pepper
- 1 cup red or white onion sliced thin
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chicken broth
- 3 tablespoons minced green onion
- If wanted add in 2 cups of fresh snow peas with the vegetables.
- Prepare your rice of choice.
- In a large skillet, saute the garlic in butter for 2 minutes.
- Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
- Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
- Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
- Serve over the prepared rice.
Nutritional value is without the rice added.
Calories: 200kcal, Carbohydrates: 7g, Protein: 24g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 300mg, Sodium: 1280mg, Potassium: 290mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1385IU, Vitamin C: 58mg, Calcium: 207mg, Iron: 3.7mg
Skillet Shrimp Fajitas
Dinner in a jiffy – these Skillet Shrimp Fajitas are not only good for you, but can be done in under 30 minutes! Peppers, onions and fajita spiced shrimp are all cooked in one skillet for an easy dinner.
I’ve always been a believer in moderation in all things. Serial dieting is not for me – I don’t do fad diets, or totally restrict sugar or carbs or anything from my diet. It just doesn’t work for me. I like food, and if I’m not able to splurge every now and then, it will never work for me in the long run.
But now that I’m a little older, I can definitely feel the changes in my body. So I’ve had to take that moderation in all things and tilt it just slightly to the healthier side. As much as I’d like to just eat anything I want, I just can’t do it anymore. I had gotten into the habit of lunch consisting of the leftovers on my kids’ plates, and the kids and I made way too many trips for sweets this summer. So I’m trying to be more conscious.
Part of that change is to make smarter decisions when it comes to meals so that I can have that piece of cake or try that new restaurant. And as it turns out, eating smart at home is pretty darn tasty. As proved by these Skillet Shrimp Fajitas.
Skillet Shrimp Fajitas
Fajitas are a pretty normal thing at our house. And as much as I like chicken, sometimes you just need a break. Not only is shrimp a great way to change it up, but it’s also super easy and fast to cook. I tend to look to shrimp recipes when I’m looking for a fast and easy dinner – like this Chipotle Lime Shrimp Taco Recipe. Or these Spicy Shrimp Bowls. Plus, I think that my kids actually like shrimp better than they like chicken. So it’s a winner!
Shrimp: You will want large, uncooked shrimp. I usually buy mine frozen, because that is what I can get where I live. If frozen, thaw the shrimp first.
Chili Powder, Salt, Cumin, Garlic Powder, Smoked Paprika: This is the seasoning mix that I use. If you want, you can swap out spices, but I have not tested any other additions or subtractions.
Olive Oil: I use extra virgin olive oil. You could also use vegetable oil, or another oil of your choice.
Bell Peppers & Onions: I like to use a couple of different colors of peppers. And I like the red, orange, or yellow peppers best because they are a little sweeter than the green peppers. But all will work!
Salt: Salt can make or break a recipe – taste and season as needed!
Lime: The lime juice gives the dish the acidity it needs, and also adds in a little brightness.
Cilantro: I love cilantro, so I like a lot of it. If you don’t like it, you can leave it off.
Tortillas: I could really just eat this filling with a fork, but to serve them fajita style, you’ll need flour tortillas. We like the soft taco size.
How to Make Skillet Shrimp Fajitas
(make sure to get the full recipe in the recipe card below!)
These Skillet Shrimp Fajitas are super fast (dinner should be on the table in 30 minutes), they are packed with flavor, and they are low in calories. I don’t think you could find a better combination.
- Combine your shrimp with the spices and let it sit while you prepare everything else.
- Cook the onion and peppers in a large skillet until they are soft, then remove them from the skillet.
- Cook the shrimp in the same skillet. Cook them just until they are cooked through – you don’t want to overcook them.
- Add the veggies back to the skillet and stir to combine.
- Serve over tortillas with fajita toppings.
Shrimp, Bell Pepper and Onions Skillet
This Shrimp, Bell Pepper and Onions Skillet is a delicious low-carb and gluten-free meal that’s super-quick and easy-to-make and loaded with flavour. It’s ready in less than 30 minutes and is great as leftovers, too.
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 small red onion sliced
- 3 large bell pepper sliced
- 2 cloves garlic minced
- 1 cup diced tomatoes with juice
- ¼ teaspoon paprika
- ½ teaspoon fresh parsley
- ½ teaspoon ground coriander
- ⅛ teaspoon crushed red pepper
- salt and black pepper to taste
- 1 pound shrimp peeled and deveined, tail-on
- feta cheese for garnishing, skip the cheese if you are whole30 or paleo
- In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
- Add the diced tomatoes and all the spices. Toss well to combine.
- Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
- Turn off the heat, and sprinkle with crumbled feta cheese.
- Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.
- Love shrimp recipes? Then, you will also love the other healthy and delicious shrimp recipes I have on the blog
- Buy raw shrimp already peeled and deveined to save yourself the prepping time.
- Feel free to use whatever bell pepper you’d like. Red and orange are my go-to as they’re the sweetest.
- Try to use the largest skillet you have, as it’ll help prevent the ingredients from overcrowding.
- To store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat this shrimp skillet in the microwave.
5 Reasons To Make This Shrimp, Bell Pepper And Onions Skillet Recipe:
- It’s gluten-free, low-carb, and if you don’t use cheese, it’s paleo and whole30-friendly, too.
- On your table in 15 minutes.
- Serve it on its own or with rice, quinoa, cauliflower rice, zucchini noodles, or even pasta.
- Uses simple ingredients that you probably have in your kitchen.
- Requires only one pan.
MEDITERRANEAN SAUTEED SHRIMP
Naturally low carb and gluten-free, this 15-minute seafood recipe is made with shrimp, peppers and onion sautéed with garlic and white wine then finished with feta cheese.
My whole family is full of seafood lovers so I always keep a bag of shrimp in the freezer for a busy weeknight dinner (or quick lunch!) This 15-minute sautéed shrimp recipe is made with shrimp, peppers, onions, and garlic which are cooked in white wine then finished with feta cheese.
To start, I recommend working with raw shrimp that has been thawed and patted dry with paper towel. You’ll want to season liberally with salt and pepper.
Next, sautée the shrimp in a hot skillet over medium high heat that is drizzled with olive oil. You’ll know the shrimp is cooked through when it’s bright pink. This should only take a minute or so.
Next, sauté the onions and peppers with garlic before adding back the shrimp to the pan.
To deglaze the pan, stir in a little dry white wine such as Pinot Grigio. You can also use chicken broth if you don’t have wine on hand.
Right before serving, finish the pan with feta cheese crumbles. The tangy, creamy cheese pairs perfectly with the sweet, caramelized veggies and plump shrimp.
If you have fresh oregano or basil to garnish before serving, I highly recommend it. If not, dry works too.
Why do you have to pat down shrimp before cooking?
Most shrimp has been previously frozen which means it contains a lot of excess moisture. Patting shrimp dry with paper towel helps eliminate added moisture which allows the shrimp to sear and form a bit of a crust.
Your fork is waiting.
Mediterranean Sautéed Shrimp
This 15-minute seafood recipe is made with shrimp, peppers and onion sautéed with garlic and white wine then finished with feta cheese.
PREP: 10 mins
COOK: 15 mins
TOTAL: 25 mins
- 1 tablespoon extra virgin olive oil
- 1 pound raw shrimp (peeled and deveined )
- salt and pepper (to taste)
- ½ teaspoon chili flakes
- 1 medium onion (thinly sliced)
- 2 bell peppers, any color (seeded and sliced)
- 2 cups diced tomatoes (fresh or canned)
- 1 teaspoon dried oregano
- 2 cloves garlic (minced)
- ¼ cup dry white wine (such as pinot grigio)
- ½ cup crumbled feta cheese
- fresh basil (optional garnish )
- Pre-heat a large, deep skillet over medium-high heat. Pat shrimp dry with a paper towel and sprinkle with salt and pepper to taste.
- Add olive oil to pan then place shrimp in a single layer. Cook until shrimp are pink, about 3 minutes per side, flipping once; remove from pan, and set aside.
- To the hot pan, add the sliced onions, peppers, garlic, and another pinch of salt and pepper. Saute until peppers and onions are tender and slightly caramelized, about 7-9 minutes, stirring frequently.
- Return shrimp to the pan and add white wine. Use a wooden spoon to deglaze the bottom of the pan and continue to heat until alcohol burns off a bit, about 60 seconds.
- Stir in tomatoes, oregano and chili flakes if using. Saute for another 2 minutes or until tomatoes are warmed through. Sprinkle with feta cheese and basil before serving.
Serving: 1cup | Calories: 260kcal | Carbohydrates: 13g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 302mg | Sodium: 1111mg | Potassium: 504mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2157IU | Vitamin C: 94mg | Calcium: 315mg | Iron: 4mg
FREQUENTLY ASKED QUESTIONS:
What’s the best way to frost frozen shrimp?
I recommend defrosting frozen shrimp in the refrigerator for at least 24 hours. Alternatively, you can place in the sink for about 8 hours to thaw. As a last resort, you can also run the frozen shrimp under warm water for a few minutes if you’re in a time crunch.
What’s the best type of white wine to cook with in this recipe?
I recommend a crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio or Chardonnay.