Best Shrimp With Peppers And Shallots Recipes

SHRIMP, BELL PEPPER AND ONIONS SKILLET

Shrimp, Bell Pepper and Onions Skillet image

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

Time 22m

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 small red onion (sliced)
3 large bell pepper (sliced)
2 cloves garlic (minced)
1 cup diced tomatoes with juice
¼ teaspoon paprika
½ teaspoon fresh parsley
½ teaspoon ground coriander
⅛ teaspoon crushed red pepper
salt and black pepper to taste
1 pound shrimp (peeled and deveined, tail-on)
feta cheese (for garnishing, skip the cheese if you are whole30 or paleo)

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 WITH PEPPERS AND SHALLOTS

Shrimp With Peppers and Shallots image

These sumptuous little shrimp are incredibly flavorful. They're perfect served over rice. This would also be really excellent with scallops.

Provided by superlib

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces peeled de-veined shrimp
1 bell pepper
1/4 cup diced onion (about 1 small onion)
1/2 cup thinly sliced shallot
2 garlic cloves, diced
2 teaspoons paprika
salt & pepper
2 teaspoons butter
2 teaspoons olive oil

Steps:

Rinse your shrimp, then add salt, pepper and paprika. Mix to coat the shrimp evenly.
Saute onions in butter and olive oil. Allow them to become lightly carmelized.
Once the onions are carmelized, add the shallots and garlic, and saute until the shallots are soft.
Add the bell pepper, and once again cook until it is soft.
Add the shrimp to the pan, and cook until done - about 4-5 minutes. I like to let it fully cook on one side, then flip all the pieces over and let them fully cook on the other side.
Serve over rice.

Nutrition Facts : Calories 385.3, Fat 12.9, SaturatedFat 3.9, Cholesterol 371.8, Sodium 387.7, Carbohydrate 15.8, Fiber 2.1, Sugar 2.5, Protein 50.6

ROASTED SHRIMP AND PEPPERS WITH CHIMICHURRI

Roasted Shrimp and Peppers with Chimichurri image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano leaves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small shallot, finely chopped
1 small clove garlic, minced
Kosher salt
1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons olive oil
8 ounces mixed color baby bell peppers

Steps:

For the chimichurri: Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.
For the shrimp and peppers: Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.
Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.

GARLIC-JALAPEñO SHRIMP

Garlic-Jalapeño Shrimp image

This tasty marinade-hot but not punishing-is so easy and so flavorful that it will quickly make its way into your regular rotation. Shrimp is marinated with garlic, fresh lime juice, and jalapeño chile peppers, then seared in a skillet until fully cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 6

Ingredients

20 large shrimp (about 1 pound), peeled and deveined (tails left intact; optional)
3 garlic cloves, minced
1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.