Cajun shrimp sauté

2
Total Time
28 min
Prep
15 min
Cook
13 min
Serves
4
Difficulty
Easy

Ingredients

paprika

½ tsp

dried oregano

½ tsp

kosher salt

¼ tsp

cayenne pepper

¼ tsp

black pepper

¼ tsp

uncooked shrimp

1½ pound(s), large, peeled, deveined, rinsed, patted dry

olive oil

4 tsp

uncooked onion(s)

1 large, coarsely chopped

minced garlic

1 Tbsp

yellow pepper(s)

2 large, coarsely chopped

raw Cubanelle pepper

1 large, cut into 1/2-inch dice

fresh parsley

½ cup(s), roughly chopped

lemon(s)

½ medium, cut into 4 wedges

Instructions

  1. Stir paprika, oregano, salt, cayenne, and black pepper together in small bowl. Place shrimp in large bowl; toss with half of spice mixture and set aside.
  2. Heat large nonstick skillet over medium-high heat; add 1 tablespoon of oil and swirl to coat pan. When oil is hot, add onion; cook, stirring frequently, just until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add bell peppers and Cubanelle pepper; sprinkle with remaining spice mixture and cook until crisp-tender and lightly golden, 4−5 minutes. Transfer mixture to bowl; cover and set aside.
  3. Set same skillet over medium-high heat; add remaining 1 teaspoon oil and swirl to coat pan. Add shrimp in single layer; cook 2 minutes, then turn shrimp. Cook, stirring, until shrimp are just opaque in center, 2 minutes more; add pepper mixture and toss to heat through. Sprinkle with parsley and serve with lemon wedges.
  4. Serving size: 1½ cups

Notes

Cubanelle peppers, also known as Cuban peppers or frying peppers, are mild and richly flavored. If you can’t find them, you can substitute a small green bell pepper or, for a little heat, a fresh poblano pepper.

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