Ingredients
- 3 tablespoons vegetable oil divided
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 pounds shrimp peeled and deveined (13-15 count)
- 1 red onion cut into thin strips
- 1 red bell pepper cut into thin strips
- 1 green bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 2 cloves garlic minced
- 1 lime cut into wedges
- chopped cilantro as a garnish
Instructions
- Add the chili powder, kosher salt, paprika, cayenne pepper, cumin and shrimp in a small bowl and mix well.
- Add 1 tablespoon of the canola oil to a large skillet on medium high heat then add the shrimp to the skillet and cook until 1 minute on the each side then remove from the pan.
- Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4-5 minutes.
- Add the shrimp back to the pan and squeeze half the lime wedges over the pan before serving.
Notes
Note: click on times in the instructions to start a kitchen timer while cooking.
Nutrition
Calories: 243kcal | Carbohydrates: 7g | Protein: 31g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 381mg | Sodium: 1577mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1130IU | Vitamin C: 88.8mg | Calcium: 238mg | Iron: 4mg
