Ingredients
1 pound large shrimp, peeled and deveined
2 bell peppers (any color), sliced
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon ground cumin
1 lime, juice only
Salt and black pepper to taste
1 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh cilantro (optional)
Instructions
Pat shrimp dry with paper towels. Heat olive oil in a large skillet over medium-high heat.
Add garlic and sauté for 1 minute until fragrant.
Add shrimp and cook for 2-3 minutes per side until pink and opaque.
Push shrimp to the skillet edges, add peppers and onion to the center, and cook for 4-5 minutes until tender-crisp.
Stir in soy sauce, cumin, lime juice, salt, and pepper. Cook for 2-3 minutes to blend flavors.
Serve garnished with cilantro if desired.
Notes
Prep all ingredients before starting to cook for speed. Use a non-stick skillet for easier cleanup.
Adjust cayenne pepper level to control heat. Shrimp cooks quickly; avoid overcooking to prevent toughness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Searing and Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 200mg