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I have another fantastic 15 Minute Recipe for you today. (To see my growing collection of 15 Minute Recipes click HERE).

This super quick, Creamy Southwest Shrimp recipe is nice and saucy with perfectly seasoned shrimp, corn and red peppers, and a rich sauce that is fabulous…

… poured over quinoa…

… or spread out into a warm flour tortilla. It’s layered with flavor and goodness!

I hope some of you get a chance to try it!

Creamy Southwest Shrimp (Tacos or Quinoa Bowl)

Print
Serves: 5 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )

Ingredients

  • SEASONING:
  • 1 1/2 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1 1/2 C corn (canned or thawed from frozen)
  • 1 tsp minced garlic
  • 2 Tb tomato paste
  • 3/4 C half and half
  • 1 Tb butter
  • 1 pound shrimp, raw, deveined and tail off (look for the gray shrimp, not the pink)
  • 1 Tb oil
  • 1/4 C chopped cilantro
  • 1/2 lime, juiced

Instructions

  1. Grab all your dry seasonings and combine them in a small dish.
  2. Chop your onion and pepper. Heat up a large skillet up over medium high heat and spray generously with cooking spray. Cook your peppers and onion in the skillet for about 5 minutes, or until crisp tender. Add the minced garlic (I use the kind from a jar) and cook just until golden brown.
  3. While your veggies cook, pat your shrimp dry and add half of the seasoning mixture, tossing to combine and making sure all of the shrimp get coated.
  4. Heat a separate skillet up over medium high heat and add the oil. Allow it to heat up and add the shrimp. Cook, just for a few minutes, or until they start to curl up.
  5. To the veggie skillet add the tomato paste, the half and half, the butter and the other half of the dry seasonings. Stir and simmer until it's heated through.
  6. When your shrimp are almost all the way cooked (no longer gray) add them and all of the juices from the pan into the veggie pan. Stir to combine.
  7. Remove from the heat and add the cilantro and fresh lime juice.

Serve in a warm tortilla or over a bed of rice or quinoa.

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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