Spicy Shrimp Chicken
Elevate your weeknight dinner game with this bold and flavorful Spicy Shrimp Chicken recipe, a vibrant one-pan wonder that combines tender chicken, succulent shrimp, and a medley of colorful vegetables. Infused with the smoky heat of paprika and a kick of cayenne pepper, this dish offers a perfect balance of spice and zest, thanks to a splash of tangy lemon juice and savory soy sauce. Sautéed garlic, caramelized onions, and bell peppers create an aromatic base, while a light chicken broth ties everything together into a luscious, savory sauce. Ready in just 40 minutes, this protein-packed delight is ideal for busy evenings and can be served over fluffy white rice for a complete, satisfying meal. Perfect for those craving a spicy, seafood-chicken fusion with minimal effort!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 12 pieces Large shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 medium Red bell pepper (thinly sliced)
- 1 medium Green bell pepper (thinly sliced)
- 1 medium Onion (thinly sliced)
- 2 teaspoons Paprika
- 0.5 teaspoons Cayenne pepper
- 2 tablespoons Lemon juice
- 0.5 cups Chicken broth
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 cups Cooked white rice (optional, for serving)
Instructions
Slice the chicken breasts into bite-sized pieces.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken to the skillet and season with half the salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the minced garlic and cook for 30 seconds until fragrant.
Add the shrimp to the pan and season with the paprika, cayenne pepper, and remaining salt and black pepper. Cook the shrimp for 2–3 minutes per side, or until pink and curled. Remove the shrimp and set aside with the chicken.
In the same skillet, add the sliced bell peppers and onion. Sauté for 4–5 minutes, stirring occasionally, until they soften and begin to caramelize.
Return the chicken and shrimp to the skillet. Stir to combine.
Pour in the chicken broth, soy sauce, and lemon juice. Stir well and let the mixture simmer for 3–5 minutes, allowing the flavors to meld together.
Taste the sauce and adjust seasoning with more salt or black pepper, if needed.
Remove from heat and garnish with chopped parsley.
Serve hot over a bed of cooked white rice, if desired.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.9 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2422 mg | 52% | |
*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.
