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.