📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 1/4 lb large raw shrimp peeled & deveined; sub: chicken tenderloins or sliced steak
- 2 medium bell peppers red + green, sliced; sub: zucchini strips, poblano, or mushrooms
- 1 small yellow onion thinly sliced; sub: red onion, shallot, or omit
- 2 tbsp avocado or olive oil sub: ghee or coconut oil
- 3 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1 tsp chipotle or smoked paprika sub: regular paprika + pinch cayenne
- 1/2 tsp cumin sub: oregano or taco seasoning
- Sea salt & black pepper 1/2 tsp each
- 1 large lime zest + juice; sub: lemon or bottled lime juice
- 1/4 cup fresh cilantro chopped; sub: flat-leaf parsley
Instructions
- Sear the veggies: Heat oil in a large skillet over medium-high until shimmering. Add peppers and onions; sprinkle with half the salt. Sauté 3 min, stirring once, until edges char.
- Season shrimp: While veggies cook, toss shrimp with garlic, chipotle, cumin, remaining salt, pepper, lime zest, and 1 Tbsp lime juice.
- Add shrimp & sizzle: Push veggies to edges; drop shrimp into hot center in a single layer. Cook 1½ min, flip, and cook 1 min more until just pink.
- Glaze & finish: Splash in remaining lime juice; toss everything together for 30 sec so the sauce coats. Remove from heat, sprinkle cilantro, and serve sizzling.
Nutrition
Serving: 1serving | Calories: 250kcal | Protein: 24g | Fat: 12g | Fiber: 2g
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About This Dish
Picture a cast-iron skillet hissing with garlicky shrimp while ribbons of red and green bell pepper soak up citrusy pan juices — your kitchen will smell like a beach-side taquería.
Health Benefits
- Shrimp provides lean protein that fuels muscle without spiking insulin.
- Bell peppers add vitamin C and color without meaningful carbs.
Pairs Well With
- Chayote “Noodle” Ensalada
- Chorizo & Mushroom Sauté