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.
BOB'S SWEET PEPPER SKILLET
If you're looking for a tasty dish to go with just about anything, this is it. This easy pepper medley is a snap to sautee on the stove top.
Provided by Plain ole Bob
Categories Main Dish Recipes Stir-Fry
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 10.9 g, Fat 5.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 151.2 mg, Sugar 5.3 g
GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS
This Garlic Shrimp Stir-Fry with Peppers & Onions is fresh, fast, healthy and seriously easy to make! Add snow peas if you are a fan of them, but it's delicious without them!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 11
Steps:
- Prepare your rice of choice.
- In a large skillet, saute the garlic in butter for 2 minutes.
- Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
- Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
- Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
- Serve over the prepared rice.
Nutrition Facts : Calories 200 kcal, Carbohydrate 7 g, Protein 24 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 300 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS
These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
QUICK AND EASY SKILLET CURRIED SHRIMP AND BELL PEPPER
If you love curry then try this quick and easy dish, it takes only about 15 minutes to make, serve it over cooked rice. This recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
- Heat sesame oil in a large skillet (or wok) over medium-high heat.
- Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
- Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
- Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
- Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
- Serve over hot cooked rice.
- Sprinkle with chopped green onions if desired.
Nutrition Facts : Calories 608.4, Fat 35, SaturatedFat 24.7, Cholesterol 345.6, Sodium 1084.6, Carbohydrate 23.7, Fiber 4.5, Sugar 15.5, Protein 52.1
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