Spicy Shrimp & Bell Pepper Toss

20m
Prep Time
15m
Cook Time
35m
Ready In


"This is out of a clean eating magazine. You can serve this over quinoa or brown rice, or, even better, tuned into fajitas with corn tortillas, avocado and yogurt. Serve with lime wedges on the side"

Original is 4 servings

Nutritional

  • Serving Size: 1 (365.6 g)
  • Calories 289.2
  • Total Fat - 5.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 200.6 mg
  • Sodium - 1757.8 mg
  • Total Carbohydrate - 28.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 12.4 g
  • Protein - 34.3 g
  • Calcium - 115.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 39.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat grill to medium high or preheat oven to 425°F.

Step 2

In a large bowl, combine shrimp, onion, garlic and bell peppers. Add lime juice, Chile, cumin, cayenne, salt and toss to coat.

Step 3

Cut 4 12X16-inch pieces of foil and mist with cooking spray. Divide shrimp mixture evenly into the center of foil pieces forming a mound in the center. Bring the short edges of foil together. Fold inward a few times along each long edge to seal.

Step 4

Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for about 15 minutes, until shrimp is just cooked through.

NOTE carefully open a single packet to check, then reseal if needed.) Allow packets to rest 5 minutes before opening. Transfer contents of packets to serving plates and top with cilantro


Tips


  • Cooking spray

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 bell peppers, choose ones that are brightly colored and firm to the touch.
  • If you cannot find fresh cilantro, you can use 1 tablespoon of dried cilantro instead.

  • Substitute shrimp with chicken - Chicken is a great substitute for shrimp as it is a lean source of protein and has a milder flavor than shrimp, so it won't overpower the subtle flavors of the bell peppers, garlic, and herbs. This substitution will provide a heartier meal and will be a great option for those who may not prefer seafood.
  • Substitute bell peppers with mushrooms - Mushrooms are a great substitute for bell peppers as they are packed with antioxidants and have a similar texture. This substitution will provide a unique flavor and will add more umami to the dish. Additionally, mushrooms are a great source of Vitamin D, which is important for bone health.

Vegetarian Variation Replace the shrimp with a mixture of diced mushrooms, zucchini, and eggplant. Grill or bake for 15-20 minutes, until vegetables are cooked through. Serve with lime wedges on the side.



Black Beans: Black beans are a great accompaniment to this spicy shrimp and bell pepper toss. They are high in fiber and protein and provide a great source of complex carbohydrates that will help to balance out the dish. Plus, they taste great when combined with the other ingredients!


Cilantro Lime Rice: Cilantro Lime Rice is the perfect accompaniment to this spicy shrimp and bell pepper toss. The rice is cooked with cilantro and lime juice, giving it a burst of flavor that pairs perfectly with the other ingredients. It is also a great source of complex carbohydrates, providing the perfect balance to the dish. Plus, it's easy to make and can be served as a side or as a main dish.




FAQ

Q: How long should I cook the shrimp for?

A: Preheat the grill to medium high or preheat oven to 425°F. Place the packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for about 15 minutes, until shrimp is just cooked through.



Q: What ingredients do I need for this recipe?

A: You will need 1 pound of shrimp, 1/4 cup olive oil, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3 Reviews

ImPat

I scaled back for one serve but did add some extra vegetables and served over cauliflower rice for wonderful filling dinner. Thank you TeresaS, made for What's On The Menu tag game at FF&F.

5.0

review by:
(26 Sep 2022)

Linky

I loved the little packets of fajita fixings! I only made two and used the oven. Instead of cayenne and salt, I had a spicy salt mixture called "Slap Yo Mama" that I used. Next time I will "build" each packet directly on the foil and save myself a step. That should work, right? Since we made fajitas out of this, I added a sprinkle of Mexican blend cheese, chopped avocado and chopped tomato. Yum!

5.0

review by:
(22 May 2018)

Bergy

Peppy tasty recipe. I was generous with the cayenne & chile. I don't BBQ so I did the packages in a 425F oven for 15 minutes - perfect. We loved the cilantro & lime. I like getting the packages ready ahead of time to just cook 15 minutes before serving.

5.0

review by:
(25 Apr 2016)

You'll Also Love

Fun facts:

Fun Fact #1: The combination of shrimp and bell peppers is a popular dish in Mexican cuisine. It was made famous by celebrity chef Rick Bayless, who popularized Mexican cuisine with his cookbooks and television shows.

Fun Fact #2: The chile powder used in this recipe is a blend of spices, including cumin, oregano, garlic, and other spices. This blend was first used by the Aztecs and Mayans in Mesoamerica and is still used in Mexican cuisine today.