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.
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.
Notes
Love shrimp recipes? Then, you will also love the other healthy and delicious shrimp recipes I have on the blog. Just click here.
Buy raw shrimp already peeled and deveined to save yourself the prepping time.
Feel free to use whatever bell pepper you'd like. Red and orange are my go-to as they're the sweetest.
Try to use the largest skillet you have, as it’ll help prevent the ingredients from overcrowding.
To store: Store leftovers in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat this shrimp skillet in the microwave.