Shrimp and Pepper Skillet
Inspired by sizzling restaurant fajitas, this incredible, one-skillet meal boasts plump, taco-seasoned shrimp, green onions, and sweet peppers in a smoky, rich glaze! Served in tortillas, OR over rice, it’s the ultimate crowd-pleasing dish!
You can serve this amazing shrimp-and-pepper dish however you want! For some, you may want to nestle the mixture into tortillas and enjoy show-stopping fajitas. For those who love “bowls”, spoon the shrimp, veggies, and delectable sauce over rice or your favorite grain. For a gluten-free fajita option, use gluten-free tortillas or lettuce leaves.
My homemade taco seasoning is on point. And I’m not bragging! You can grab a few items from your spice rack and create taco seasoning with ease. Chili powder, cumin, onion, garlic, and cayenne pepper – that’s all you need. Plus, when you craft your own seasonings at home, you can control the outcome – heat level, salt level, and more.
Adding a glaze isn’t traditional, but completely changes the game. What makes this shrimp and pepper skillet extra-fabulous is the smoky glaze we add at the end. It’s a simple blend of broth, cornstarch, and liquid smoke, but it adds incredible depth of flavor to the shrimp and vegetables. The glaze coats everything, adding oomph to every bite. The shrimp is already coated in the world’s best taco seasoning, so adding this smoky glaze at the end simply escalates all the flavors. Totally awesome.
Shrimp and Pepper Skillet
Ingredients
- 1 1/2 pounds large or jumbo shrimp, peeled and deveined, tails on if desired
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 4 green onions, cut into 2-inch pieces
- 1 bell pepper, any color, seeded and thinly sliced
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon liquid smoke
- Salt and freshly ground black pepper
For Serving
- Cooked rice
- Tortillas , if desired
- Chopped fresh cilantro , optional
Instructions
- In a medium bowl, combine the shrimp, chili powder, cumin, onion powder, garlic powder, and cayenne pepper. Toss to coat. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the green onions and bell pepper and cook for 3 to 5 minutes, until soft. Add the shrimp cook for 2 minutes, stirring frequently.
- In a small bowl, whisk together the broth, cornstarch, and liquid smoke. Add the mixture to the pan and bring to a simmer. Cook for 2 minutes, until the sauce thickens, and the shrimp are opaque and cooked through.
- Season to taste with salt and black pepper.
- Spoon the mixture over rice or in tortillas and top with cilantro, if using.