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
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
CREAMY COCONUT CURRY WITH SHRIMP
My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.
Provided by Lori Lyn
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g
CURRIED SHRIMP
This is a curried dish that is made from coriander and cumin as the curry. Substitute curry powder if you are unable to get these spices. It also uses hot fresh peppers which can be either red or green, jalapeno or serrano. This goes great with Saffron Rice.
Provided by threeovens
Categories Curries
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp. Heat butter in a skillet over medium heat. Add onion and jalapeno pepper and saute until softened, about 3 minutes. Add shrimp, salt and pepper to taste. Cook, stirring often, about 3 more minutes. Season with cardamom and cumin and stir. Add in the lime juice, sour cream, and yogurt. Bring to a gentle boil, stirring. Sprinkle with chopped cilantro and serve.
Nutrition Facts : Calories 388.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 303.8, Sodium 339.2, Carbohydrate 9.4, Fiber 0.8, Sugar 2.7, Protein 37.9
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
JAMAICAN CURRY SHRIMP
This Jamaican Curry Shrimp is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It's a quick and easy curry recipe that's perfect any day of the week.
Provided by Tanya
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Nutrition Facts : Calories 319 kcal, Carbohydrate 14 g, Protein 3 g, Fat 30 g, SaturatedFat 21 g, Sodium 617 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
QUICK N' EASY CURRIED SHRIMP
Make and share this Quick N' Easy Curried Shrimp recipe from Food.com.
Provided by Dave C
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
- Add the onion, celery and garlic; cook and stir until onion is softened.
- Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
- Stir in the flour until it has been absorbed.
- Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
- Seve immediately over rice.
Nutrition Facts : Calories 436.7, Fat 31.3, SaturatedFat 18.5, Cholesterol 254.1, Sodium 274.3, Carbohydrate 12.9, Fiber 2.1, Sugar 2.4, Protein 26.8
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
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