Nothing screams delicious Mexican food like a pepper-rich shrimp dish. This sizzlingly spicy rendition of the classic shrimp skillet is easy to make in your home kitchen and the amazing aroma, not just the flavor, will be a sensory marvel.
Recipe and photo Jessica Gavin of The Food Scientist.
Makes 4 servings
- For the red pepper sauce:
- 1 large red bell pepper, cut in half, seeds and stem removed
- 1 jalapeno pepper, cut in half, seeds and stem removed
- 1/2 medium-sized red onion, cut into ¾ inch wedges
- 1 cup baby tomatoes
- 4 cloves of garlic, peeled
- 3 Tbsp olive oil, divided
- 1 Tbsp lemon juice
- Kosher salt, as needed
- Black pepper, as needed
- For the shrimp:
- 1 pound medium-sized shrimp (16-20), peeled and deveined
- 3 cloves garlic, minced
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 2 Tbsp olive oil, divided
- 1/4 cup chopped cilantro
How to make it
To make the red pepper sauce, heat broiler and place rack about 6 to 8 inches from heat source. In a large bowl toss red pepper, jalapeno, onion wedges, tomatoes, and garlic with 1 tablespoon oil. Season vegetables lightly with salt and pepper. Evenly spread vegetables on a large sheet pan covered with foil.
Broil vegetables until softened and lightly charred, 10 to 12 minutes.
Purée pepper mixture in a blender for about 1 minute until smooth. Add 1 tablespoon lemon juice and ¼ teaspoon salt. Slowly add 2 tablespoons of olive oil while blender is running, puree until smooth sauce forms, about 30 seconds. Taste sauce, and season with more salt and pepper as desired.
To make the shrimp, in a medium-sized bowl combine shrimp, garlic, ¼ tsp salt, ⅛ tsp black pepper, cumin, paprika, chili powder, and 1 Tbsp olive oil.
Heat a large skillet over medium heat with 1 tablespoon olive oil. When oil is nice and hot, add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color. Season with more salt and black pepper if desired. Garnish with chopped cilantro, serve with lemon wedges and top with red pepper sauce, or serve sauce on the side.