1-2 small jalapeno peppers, seeded and finely chopped
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 lb raw shrimp
Chopped fresh cilantro
Squeeze of fresh lime juice
Instructions
Heat olive oil in a large skillet over medium
heat.
Add onion and peppers and sauté 5-7 minutes,
until tender.
Add garlic and seasonings and sauté an additional
30 seconds.
Add shrimp to pan in an even layer and cook 1-2
minutes per side, until just cooked through.
Remove and serve sprinkled with fresh cilantro and
a squeeze of lime juice.
I prefer the 21-30 size shrimp, but you can use
your favorite size.
You can cook the shrimp in batches, if needed.
Just make sure not to overcook your shrimp!
You can adjust the amount of jalapeño, and
whether you use seeds, to control the amount of
heat here.
The fresh cilantro and lime juice really make
this dish pop - don’t skip them!
This goes great over rice or quinoa, or in tacos
or wraps.
Originally Submitted
5/6/2018
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