This is a twist on a classic recipe using shrimp instead of chicken or beef – and the shrimp are fast and easy to cook! Use taco seasoning or Mrs. Dash Fiesta Lime seasoning to make it even faster. Serve with flour tortillas or over brown rice if you prefer a gluten-free dinner. If you use brown rice, save time and cook up some extra for another night’s meal. (*Note – The brown rice takes about 50 minutes to cook, so plan ahead if using this option).
2 red and 2 yellow bell peppers, sliced
1 large onion, sliced
1-2 pounds medium shrimp, peeled and deveined
1 package taco seasoning mix or Mrs. Dash Fiesta Lime seasoning
2-3 TBS water
2 TBS olive oil or avocado oil, divided
Mexican-blend cheese, shredded
Salsa (your choice of hotness!)
Flour tortillas (optional)
Brown rice (optional)
Heat 1 TBS oil in large skillet over medium-high heat. Add the peppers and onion. Cook, stirring frequently, until veggies are hot, but still crisp, about 5 minutes. Remove from skillet and set aside. Add remaining oil to pan and add the shrimp. Cook, stirring occasionally, until pink and opaque. (If using pre-cooked shrimp, heat through). Return veggies to skillet. Add seasoning and water to evenly coat shrimp and veggies. Serve on tortilla or over rice. Top with cheese and salsa. Enjoy!