Mexican Shrimp, Pepper and Tomato Stir-Fry

10m
Prep Time
15-20m
Cook Time
25m
Ready In


"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 is 4 servings
  • SHRIMP
  • SAUCE
  • GARNISH
  • POLENTA

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting peppers, use mild bell peppers or similar peppers. Cut them into small rings or strips, and remove the ribs and seeds.
  • When selecting tomatoes, you can use grape or cherry tomatoes. The amount of tomatoes used is up to the cook, as the tomatoes will create a sauce when they break down.

  • Instead of shrimp, use chicken or tofu. The benefit of this substitution is that it provides a vegetarian or vegan option for those who don't eat seafood. It also makes the dish more budget-friendly, as chicken and tofu are usually more affordable than shrimp.
  • Instead of polenta, use quinoa. The benefit of this substitution is that it provides a gluten-free option for those who are sensitive to wheat products. Quinoa is also a great source of protein and adds a unique texture to the dish.

Vegan Variation Replace the shrimp with seitan, and the butter in the polenta with vegan butter. Replace the cheese in the polenta with vegan cheese, and replace the chicken broth with vegetable broth.



Tomato and Avocado Salad: This light and refreshing salad is the perfect accompaniment to the Mexican Shrimp, Pepper and Tomato Stir-Fry. The creamy avocado and juicy tomatoes provide a delicious contrast to the spicy shrimp, and the light dressing helps to bring out the flavors of the dish. Plus, the addition of the avocado adds a healthy dose of dietary fiber and healthy fats.


Mexican Rice Pilaf: This flavorful side dish is a great complement to the Mexican Shrimp, Pepper and Tomato Stir-Fry. The rice pilaf is cooked with onions, garlic, and bell peppers, and is seasoned with Mexican spices for a delicious flavor. The rice also provides a great source of complex carbohydrates that will help to balance out the protein from the shrimp. Plus, the addition of the vegetables adds extra vitamins and minerals for a nutritious side dish.




FAQ

Q: What type of shrimp should I use?

A: For this recipe, you should use large shrimp that are peeled, deveined, and have the tails removed.



Q: How long should I cook the shrimp?

A: Cook the shrimp for 2-3 minutes until they are pink and opaque. Be careful not to overcook them.

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Fun facts:

The Mexican seasoning used in this recipe is a blend of spices and herbs that is believed to have originated in the Yucatan region of Mexico. It is said to have been created by Mayan cooks, and is now often used in Mexican and Tex-Mex dishes.

The polenta used in this recipe is a classic Italian dish that dates back to the 16th century. It is believed to have been a favorite of many Italian rulers, including Pope Pius V, who enjoyed it with cheese and butter.