Fiesta Shrimp Dinner
Bright, bold, and bursting with flavor, this Fiesta Shrimp Dinner is the perfect one-skillet meal to spice up your weeknight routine. Succulent shrimp are coated in a tantalizing blend of cumin, chili powder, and paprika, then quickly sautéed to perfection. Vibrant red and yellow bell peppers, sweet corn, juicy cherry tomatoes, and aromatic garlic come together to create a colorful vegetable medley that’s as nutritious as it is delicious. Finished with a zesty squeeze of lime and a sprinkle of fresh cilantro, this dish is served over fluffy rice or quinoa for a complete meal. Ready in just 30 minutes, this gluten-free, protein-packed recipe is ideal for busy evenings or casual entertaining. Whether you're chasing a Mexican-inspired shrimp recipe or an easy dinner idea, the Fiesta Shrimp Dinner delivers unforgettable flavor in every bite!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 Red bell pepper (diced)
- 1 Yellow bell pepper (diced)
- 1 Red onion (sliced)
- 1 cup Cherry tomatoes (halved)
- 1 cup Sweet corn (kernels)
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 Lime (juiced)
- 2 tbsp Chopped fresh cilantro
- 2 cups Cooked rice or quinoa
Instructions
In a large bowl, toss the shrimp with cumin, chili powder, paprika, salt, and black pepper until evenly coated. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and sauté for 30 seconds, until fragrant.
Add the diced red bell pepper, yellow bell pepper, and sliced red onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the cherry tomatoes and sweet corn. Cook for an additional 2 minutes, until the tomatoes begin to soften and release their juices.
Return the cooked shrimp to the skillet and toss to combine with the vegetables.
Remove the skillet from heat and squeeze the fresh lime juice over the shrimp and vegetable mixture. Sprinkle with chopped cilantro.
Serve the Fiesta Shrimp over a bed of cooked rice or quinoa. Garnish with extra cilantro or a lime wedge, if desired.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.8 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 322 mg | 25% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
