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!

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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 simple 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 tacos or in wraps – lots of ways to enjoy it!

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. They’ve just thawed out frozen shrimp 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 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, to control the amount of heat here.
• The fresh cilantro and lime juice really make this dish pop – 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!

XO,

Kathryn

Easy Mexican shrimp skillet

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Preparation 00:10 Cook Time 00:10 Total Time 0:20

Serves 4 people     adjust servings

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!

Ingredients

• 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
• 1/2 teaspoon black pepper
• 1 1/4 lbs. shrimp, peeled and deveined

For serving

• 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.

Recipe Notes

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.

4 1

1 review

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 149kcal Calories from fat 38
% Daily Value
Total Fat 4g	6%
Saturated Fat 1g	5%
Transfat 0g
Cholesterol 179mg	60%
Sodium 845mg	35%
Carbohydrate 7g	2%
Dietary Fiber 2g	8%
Sugars 2g
Protein 20g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g