SHRIMP, BELL PEPPER AND ONIONS SKILLET
This Shrimp, Bell Pepper and Onions Skillet is a delicious low-carb and gluten-free meal that's super-quick and easy-to-make and loaded with flavour. It's ready in less than 30 minutes and is great as leftovers, too.
Provided by Olivia Ribas
Categories Main Course
Time 22m
Number Of Ingredients 12
Steps:
- In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
- Add the diced tomatoes and all the spices. Toss well to combine.
- Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
- Turn off the heat, and sprinkle with crumbled feta cheese.
- Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.
Nutrition Facts : ServingSize 1 /4, Calories 185 kcal, Carbohydrate 10 g, Protein 33 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 183 mg, Sodium 800 mg, Fiber 3 g, Sugar 5 g
SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA
Provided by Sunny Anderson
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
- Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
- Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.
MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
- In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
- Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
- Finally, stir in the chopped fresh parsley and serve!
Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving
GARLIC SHRIMP WITH ONIONS AND PEPPERS
Steps:
- In large non-stick pan, heat up oil and lightly saute onion, bell pepper and garlic. Season the shrimp with salt and pepper, add to pan and cook for 5-6minutes until almost done. Toss in the red pepper flakes, add lime juice and allow to heat through (2-3 mins). Sprinkle minced cilantro on top to serve. Serve with green salad and crusty bread or Mexican rice.
SHRIMP AND ONIONS
Make and share this Shrimp and Onions recipe from Food.com.
Provided by mightyro_cooking4u
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Shell, clean and devein shrimp. Remove tails. Sprinkle with seasonings.
- Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes.
- Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
- Serve over white rice or grits.
SHRIMP WITH PEPPERS
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Shell and devein the shrimp. Set aside.
- Cut onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2 1/2 cups. Set aside.
- Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
- Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
- Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
- Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 997 milligrams, Sugar 4 grams, TransFat 0 grams
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
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MEDITERRANEAN SAUTEED SHRIMP - THE LEMON BOWL®
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4.8/5 (9)Total Time 25 minsCategory Dinner, EntreeCalories 260 per serving
- Pre-heat a large, deep skillet over medium-high heat. Pat shrimp dry with a paper towel and sprinkle with salt and pepper to taste.
- Add olive oil to pan then place shrimp in a single layer. Cook until shrimp are pink, about 3 minutes per side, flipping once; remove from pan, and set aside.
- To the hot pan, add the sliced onions, peppers, garlic, and another pinch of salt and pepper. Saute until peppers and onions are tender and slightly caramelized, about 7-9 minutes, stirring frequently.
- Return shrimp to the pan and add white wine. Use a wooden spoon to deglaze the bottom of the pan and continue to heat until alcohol burns off a bit, about 60 seconds.
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