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Spicy Sauteed Shrimp

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Spicy Sauteed Shrimp

Easy and low-fat shrimp sauté in a sweet pepper sauce with a spicy finish.

 

Yield

6 servings

Prep

10 min

Cook

15 min

Ready

35 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound shrimp
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½ cup pepitas (pumpkin seeds)
or sesame seeds
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1 small onions
chunked
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3 each garlic cloves
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1 large tomatoes
peeled, chunked
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1 each sweet red bell peppers
diced
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2 each green chili peppers
thai, or use a japapeno pepper
* Camera
½ teaspoon coriander seeds
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1 x red pepper flakes
to taste, optional
* Camera
4 tablespoons olive oil
divided
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½ teaspoon salt
to taste
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¼ teaspoon black pepper
to taste
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1 tablespoon lemon juice
or more to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g shrimp
* Camera
118 ml pepitas (pumpkin seeds)
or sesame seeds
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1 small onions
chunked
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3 each garlic cloves
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1 large tomatoes
peeled, chunked
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1 each sweet red bell peppers
diced
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2 each green chili peppers
thai, or use a japapeno pepper
* Camera
2.5 ml coriander seeds
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1 x red pepper flakes
to taste, optional
* Camera
6E+1 ml olive oil
divided
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2.5 ml salt
to taste
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1.3 ml black pepper
to taste
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15 ml lemon juice
or more to taste
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Directions

Clean, peel and devein the shrimp.

Set aside.

To make the sauce, prepare the pumpkin seeds first.

If they are unroasted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.

Put them in a food processor or blender and reduce to a fine powder.

Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, red pepper flakes (optional), salt and pepper.

Purée until smooth.

Heat 2 tablespoons of the olive oil in a skillet, add the puréed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended.

If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistency.

Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink.

Using a slotted spoon, remove from the pan to a heated platter.

Add the sauce to the pan.

Add the lemon juice and adjust the seasoning. Add more lemon juice, salt and black pepper to taste.

Return the shrimp to the pan, turning to coat them with the sauce.

Serve immediately, cilantro leaves on top make a nice garnish.

If by mistake you made it too spicy for your tastes, serve it with some yogurt to cool things down. The yogurt is an excellent addition in any case adding some richness and creaminess.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 19749% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 371mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 35g
Vitamin A 21% Vitamin C 57%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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