Mexican Shrimp, Pepper and Tomato Stir-Fry

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"Easy and delicious. Now, I like to serve this over 'creamy cheesy' polenta, which is not exactly heart healthy. However, the shrimp and peppers themselves are very light and healthy. NO sauce, just shrimp and fresh vegetables. So, if you want; you could easily serve this over a bed a spinach, tofu pasta, rice noodles, etc. I just happen to like the polenta with this. Sometimes, it is just worth indulging."

Original recipe yields 4 servings


  • Serving Size: 1 (461.1 g)
  • Calories 303.3
  • Total Fat - 15.5 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 176.1 mg
  • Sodium - 1540.7 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 11.4 g
  • Protein - 25.1 g
  • Calcium - 327.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 166.2 mg
  • Thiamin - 0.2 mg

Step 1

NOTE: Peppers - I used a bag of those small mixed colored bell peppers (yellow, red, orange, and green); but, you really want to use any peppers of your choice. I suggest mild bell or similar peppers. Cut in small rings, or strips - remove the ribs and seeds. Tomatoes - I used grape tomatoes, but cherry tomatoes are just fine. And, with both the tomatoes are peppers, use as many as you like. The tomatoes as they break down, create the sauce. So feel free to make it the way you like it. The amount I posted, is the amount I like - but, feel free to make it your own.

Step 2

Shrimp ... First - thaw the shrimp in the refrigerator, OUT of the bag, in a colander, so it can drain. You DO NOT want the shrimp to thaw in water. Once the shrimp has thawed, dry it off using a paper towel. Then, season the shrimp, and toss to coat. Let them hang out on the counter to take the chill off.

Step 3

Polenta ... As the shrimp rests, prepare the polenta. Now, I used quick cooking; but, I cook it a bit longer than suggested - I think it gets a creamier and softer texture. Once the polenta is added to a light rolling boil liquid; continue to stir, until combined; then, turn the heat to low, simmer and stir often. Cover, and let it hang out on low heat, until the texture is really creamy. I usually add a bit more broth as the polenta simmers, so it doesn't dry out. Before serving, add the cheese.

Step 4

Shrimp ... Bring a non stick saute pan up to high heat; then, add the olive oil. Add the shrimp, and cook on the first side, 2 minutes until golden brown; then, flip; and cook on the second side, just a minute. Once they start to turn pink and curl - DONE. Remove to a plate. You will add them back in the last minute, so DO NOT over cook.

Step 5

Peppers ... To that same pan, add a bit extra olive oil if necessary; and, add the peppers, and turn the heat down to medium. Saute until the peppers begin to soften. Add the tomatoes, and season lightly with salt and pepper. Now, turn the heat to medium, and let the sauce simmer, which will begin to break down the tomatoes, and create a sauce. If the pan becomes a bit dry, just add a couple of tablespoons of water or chicken broth. It depends on how juicy your tomatoes are.

Step 6

Finish ... Once the peppers are tender; and, the tomatoes have broken down - add the shrimp back in. Just a minute to combine with the sauce, and heat back up.

Step 7

Polenta ... Finish the polenta by adding the cheese; stir until creamy - if it is a bit dry, you can add a bit more milk or broth.

Step 8

Plate and Serve ... Plate family style. Polenta on a large platter topped with all the shrimp and peppers. Finish with scallions and cilantro and/or parsley, if you want. ENJOY! Again, rice, pasta, spinach, etc ... you can really serve this with anything.

Tips & Variations

No special items needed.