Mexican Shrimp Texas Style
Bursting with bold Tex-Mex flavors, this Mexican Shrimp Texas Style recipe is a celebration of vibrant spices, smoky undertones, and fresh ingredients. Succulent shrimp are marinated in lime juice, smoked paprika, cumin, and chili powder, then seared to perfection. A medley of sautéed red onion, bell peppers, poblano peppers, and tomatoes with green chilies creates a rich and zesty base. Simmered together, this dish is finished with a sprinkle of fresh cilantro for a bright, herbaceous note. Quick and easy to prepare in just 35 minutes, this one-skillet wonder is perfect for weeknight dinners or casual gatherings. Serve with crispy tortilla chips for dipping or warm tortillas for wrapping to savor every bite of this Texas-inspired seafood masterpiece. Keywords: Mexican shrimp recipe, Tex-Mex shrimp, Texas-style shrimp, shrimp skillet, quick dinner ideas.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 medium poblano pepper, diced
- 1 14-ounce can canned diced tomatoes with green chilies
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional tortilla chips or warm tortillas (optional, for serving)
Instructions
In a large bowl, combine shrimp, lime juice, smoked paprika, cumin, chili powder, and a pinch of salt. Mix well to coat the shrimp evenly, then let it marinate for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced red onion, red bell pepper, and poblano pepper for 5 minutes or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes with green chilies to the skillet, along with the cooked shrimp. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.
Season the mixture with salt and black pepper to taste. Remove from heat and sprinkle fresh cilantro over the top before serving.
Serve the Mexican Shrimp Texas Style with tortilla chips for dipping or warm tortillas for wrapping, and enjoy the burst of bold flavors!
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 24.3 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2794 mg | 59% | |
*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.
