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 flavor. It’s ready in less than 30 minutes and is great as leftovers, too.
Servings: 4 people
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
Instructions
- 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 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.
Nutrition
Serving: 1/4 | Calories: 185kcal | Carbohydrates: 10g | Protein: 33g | Fat: 7g | Cholesterol: 183mg | Sodium: 800mg | Fiber: 3g | Sugar: 5g