This quick and easy Mexican shrimp skillet is a one-pan dinner ready in just 20 minutes! It’s great over rice or quinoa, in tacos or as a wrap!
I hope you had a lovely weekend!
We played outside all day Saturday - biking/walking on the greenway and planting in the garden (yay for Earth Day), which was fortunate because Sunday was a cold and chilly mess of a day.
My husband took the kids out in their raincoats at one point to splash and play and just get some fresh air.
I had a ton of work I'd planned to do but just wasn't feeling it. We all ended up curling up on the couch together in the afternoon to watch a movie. It was kinda nice 💕
Today though, I’ve got Cinco de Mayo on my mind. 🎉💃🍹
It falls on a Friday this year which means there’s room for all the margaritas and celebrating!
I might try this blackberry lemonade margarita to start us off, alongside my loaded southwestern hummus and maybe this triple layer Mexican party dip. I think these Instant Pot refried beans sound like a winning side and I may have to finish off the night with this scratch made rum cake. 😋
Sometimes for holidays like this, I want to be festive but you know I always skew simple. And fast. And healthyish.
So I thought I’d share my quick and easy Mexican shrimp skillet.
Just a few basic ingredients, some delicious spices and you’ve got a fantastic, flavorful dinner ready in 20 minutes!
It’s also gluten-free and low-carb as is. 👍
We serve this over steamed brown rice or quinoa or use it for rice bowls, tacos or in wraps. It would even be great over some toasted bread with a sprinkle of cheese for an appetizer.
There's lots of ways to enjoy it!
(Same goes for southwest Air Fryer shrimp, which is a quick and easy recipe with similar flavors. Or check out this Mediterranean shrimp skillet for a different twist on this type of quick shrimp dinner.)
A few tips on this easy Mexican shrimp skillet:
- I buy frozen shrimp, which is actually fresher than “fresh” shrimp in the grocery store case. Wait, what?! Yup. The shrimp they have on display in the seafood case is almost always frozen shrimp that they've recently thawed. So buying it still frozen is a better move. Unless you can get it from a boat!
- I love, love getting my shrimp already peeled and deveined - saves so much time. Highly recommend if you can find it that way. 👌
- I prefer the 21-30 size shrimp, but you can use your favorite size.
- Cooking shrimp with the tail on helps give it more flavor. But I usually remove mine after that so it’s easier to serve and eat, especially for my kids.
- 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 and membranes from the jalapeño pepper, to control the amount of heat here. 🌶
- The fresh cilantro and lime juice really make this dish pop and add some brightness and freshness at the end - don't skip them!
And stay tuned, cause I’ve got another delicious shrimp recipe coming up for you next week! (You can sign up for my free e-newsletter. Bonus: You’ll get my free e-cookbook with 10 healthy weeknight dinners!)
I hope you have a wonderful week!
I created a new VIDEO for this recipe! Be sure to watch it!
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 1-2 small jalapeno peppers, seeded and finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ¼ lbs. shrimp, peeled and deveined
- Chopped fresh cilantro
- Squeeze of fresh lime juice
- 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.
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Amount Per Serving: Calories: 149Total Fat: 4gSaturated Fat: 1gCholesterol: 179mgSodium: 845mgFiber: 2gSugar: 2gProtein: 20g