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!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword fajitas, one pan meal, shrimp and peppers, skillet recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 200kcal

Author Robin Miller

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.

Nutrition