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The sun-drenched warmth of Mexico isn’t just a feeling; it’s a flavor, an explosion of colors, and a feast for the senses. Enter the Mexican Shrimp Skillet, a dish that takes under 30 minutes to whip up, yet delivers the sort of satisfaction usually reserved for slow-cooked meals. There’s something incredibly appealing about tossing vibrant veggies and succulent shrimp in a skillet, letting the spices transport you straight to a summery fiesta, even if your kitchen is the only tropical locale you’re visiting today. Trust me, this recipe has become a staple in my home, often making surprise appearances on busy nights when flavor is paramount but time is limited.
What makes this recipe special
So, why should you consider getting cozy with this dish tonight? First off, it’s a one-skillet wonder. Everything cooks up beautifully in one pan, which not only keeps the clean-up manageable (it’s the little things, isn’t it?) but allows the flavors to meld in a way that feels effortless. You have sweet bell peppers mingling with spicy taco seasoning, the bright pop of cherry tomatoes, and the satisfying texture of black beans and corn. Each bite reveals layers of flavor—from the juicy shrimp to the fresh cilantro that brings the whole ensemble together. And, let’s not forget: it’s packed with protein, fiber, and a rainbow of nutrients from the veggies. It’s nourishment you can feel good about without sacrificing an ounce of flavor.
Gather these ingredients
Here’s what you’ll need to create this delightful skillet treat:
- 1 tablespoon olive oil: This keeps things moist and creates that lovely foundation for sautéing. If you’re feeling adventurous, avocado oil works wonderfully, too.
- 1 chopped red bell pepper: Sweet and vibrant, it adds crunch and color. You can easily swap in a yellow or orange bell pepper if that’s what you have on hand.
- 1 chopped green bell pepper: A touch more earthy, balancing the sweetness of its red counterpart. Together, they make a lovely duo.
- 1 pound large shrimp, peeled and deveined: They’re the stars of this dish, offering tender bites that soak up all the flavors beautifully. Frozen shrimp can work if you’re in a pinch; just be sure to thaw them properly.
- 1 (1-ounce) package taco seasoning: A convenient flavor booster. If you’re feeling spicy, making your own blend with chili powder, cumin, and paprika can be a fun twist.
- 1 (15-ounce) can corn, drained: Adds sweetness and texture. Fresh corn off the cob is a delightful substitute if you can get your hands on it.
- 1 (15-ounce) can black beans, drained and rinsed: Rich in fiber and protein, they lend heartiness to the dish. Want a variation? Kidney beans are a fine stand-in.
- 1 cup cherry tomatoes: Their juiciness bursts with flavor as they cook, enhancing the overall dish. If you prefer larger tomatoes, just chop them up finely.
- ½ cup chopped black olives: They add a slightly briny note, which rounds out the other flavors nicely. If olives aren’t your thing, skip them or try a sprinkle of feta instead.
- ¼ cup chopped cilantro: The fresh finish that brightens everything up. If cilantro isn’t your jam, parsley can do the trick.
How this recipe comes together
Let’s dive into the cooking process. It’s simpler than you might think—and the aroma that fills your kitchen is worth the effort.
- In a large skillet, add 1 tablespoon of olive oil and heat it over medium-high heat. You want that shimmer to appear—that’s your cue it’s ready.
- Add the chopped red and green bell peppers, cooking them until they’re tender. This step usually takes about 4-5 minutes, and you want to stir occasionally to keep them from sticking.
- Now it’s time for the shrimp. Add 1 pound of peeled and deveined shrimp to your skillet. Cook until they turn opaque, about 3-4 minutes. If they look like little C-shaped friends, you’re doing it right.
- Sprinkle in the taco seasoning, followed by the drained corn, black beans, cherry tomatoes, and black olives. Stir everything until it’s well combined; a minute of tossing should do the trick.
- Finally, fold in the chopped cilantro just before serving for that fresh, herbaceous lift. Taste and adjust the seasoning if necessary—this dish is all about being personalized, after all.
Best way to enjoy it
Now, how do you serve this vibrant skillet? While it’s fantastic on its own—perhaps garnished with a few lime wedges or a dollop of sour cream—consider serving it over rice or stuffing it into soft tortillas for a delightful taco night twist. A fresh side salad or some cilantro-lime rice would balance out the dish nicely, adding a refreshing crunch.
How to store and freeze
If you’re lucky enough to have leftovers, you can simply store them in an airtight container in the fridge for up to three days. Reheating is easy; just pop it in the microwave or back on the stove until heated through. If you’re looking to freeze it, do so in a freezer-safe container for up to a month. Just bear in mind that the texture of the shrimp may not be the same after freezing, but the flavors will still be lovely.
A few things worth knowing
Before you get started, here are some tips to help you on your culinary journey:
- The shrimp can cook quickly, so keep an eye on them. Overcooked shrimp can become rubbery, and nobody wants that.
- Feel free to add in any leftover veggies you have languishing in your fridge. Zucchini or spinach would work well.
- If you prefer it spicier, a touch of cayenne or sliced jalapeños can amp up the heat.
Creative twists
Lastly, let’s talk about making this dish your own. It’s highly versatile:
- Vegetable Medley: Swap out the shrimp for a mix of your favorite vegetables, like mushrooms or zucchini, for a hearty veggie dish.
- Cheesy Versions: A sprinkle of shredded cheese while it’s still warm can add an indulgent touch.
- Grains Galore: Instead of rice or tortillas, why not serve it on top of quinoa or your grain of choice for a nutrient boost?
Ingredients
- 1 tablespoon olive oil
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1 pound large shrimp, peeled and deveined
- 1 (1-ounce) package taco seasoning
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cherry tomatoes
- ½ cup chopped black olives
- ¼ cup chopped cilantro
Directions to follow
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chopped red and green bell peppers. Cook until tender, about 4-5 minutes.
- Add the shrimp to the skillet and cook until opaque, about 3-4 minutes.
- Sprinkle in taco seasoning, then add corn, black beans, cherry tomatoes, and black olives. Stir until combined.
- Gently fold in chopped cilantro just before serving.
Your questions answered
- Can I make this vegetarian? Absolutely! Just substitute the shrimp with a mix of vegetables or tofu for a hearty meal.
- How spicy is it? It’s mild, but you can easily adjust to your spice level by adding some fresh chilies or more taco seasoning.
- Can I prepare this in advance? While it’s best fresh, you can chop all your veggies ahead of time for an easier cooking session.
- What’s a good paired beverage? A chilled glass of white wine or a fruity soda can complement the spices beautifully.
- How do I make it kid-friendly? You can dial down the spices and serve it with plain rice or tortilla chips for a fun and interactive meal.
Cooking is more than just a method; it’s a way to connect with those around you. This Mexican Shrimp Skillet brings together flavors and textures that are sure to delight, whether you’re feeding family, friends, or just yourself. I encourage you to give it a try, make it your own, and don’t hesitate to explore variations that suit your taste. Until next time, happy cooking!
Mexican Shrimp Skillet
A vibrant one-skillet dish combining succulent shrimp, colorful bell peppers, and flavorful spices, taking under 30 minutes to prepare. Perfect for busy nights when you crave a healthy, delicious meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil If you’re feeling adventurous, avocado oil works wonderfully too.
- 1 chopped red bell pepper Can swap in yellow or orange bell pepper.
- 1 chopped green bell pepper Balances the sweetness of the red bell pepper.
- 1 pound large shrimp, peeled and deveined Frozen shrimp can be used if thawed properly.
- 1 1-ounce package taco seasoning Can also create a homemade blend with chili powder, cumin, and paprika.
- 1 15-ounce can corn, drained Fresh corn off the cob is a delightful substitute.
- 1 15-ounce can black beans, drained and rinsed Kidney beans can be used as an alternative.
- 1 cup cherry tomatoes Chop larger tomatoes finely if preferred.
- ½ cup chopped black olives Skip or substitute with feta cheese if desired.
- ¼ cup chopped cilantro Can substitute with parsley if preferred.
Instructions
Cooking Steps
- In a large skillet, add 1 tablespoon of olive oil and heat it over medium-high heat until shimmering.
- Add the chopped red and green bell peppers, cooking them until they’re tender, about 4-5 minutes, stirring occasionally.
- Add the peeled and deveined shrimp to the skillet and cook until they turn opaque, about 3-4 minutes.
- Sprinkle in the taco seasoning, followed by the drained corn, black beans, cherry tomatoes, and black olives. Stir everything until well combined.
- Gently fold in the chopped cilantro just before serving. Adjust seasoning to taste.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For freezing, use a freezer-safe container for up to a month. Note that the texture of the shrimp may change after freezing.