Charred Shrimp with Crispy Peppers and Chili Oil
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2bell peppers (mixed colors (red, yellow, or orange))
- 4 clovesgarlic
- 3 tablespoonolive oil
- ½ teaspoonred pepper flakes
- ½ teaspoonpaprika (smoked if you have it)
- 1lime
- ·salt
- ·black pepper
Prep
- 01
Slice 2 bell peppers into strips, removing seeds and membranes.
- 02
Mince 4 cloves garlic.
- 03
Cut 1 lime in half.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2 to 3 minutes without stirring until the bottoms are deeply browned.
- 02
Flip the shrimp, add 1 tablespoon olive oil, the minced garlic, red pepper flakes, and paprika. Toss and cook for another 1 to 2 minutes until the shrimp are just cooked through and opaque. Transfer to a plate.
- 03
In the same skillet, add the sliced peppers and a pinch of salt. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the peppers are softened and the edges begin to char.
- 04
Return the shrimp to the skillet, toss everything together, and cook for 30 seconds. Squeeze lime juice over the top, taste, and adjust salt and pepper.
- 05
Serve immediately with crusty bread or over rice.
Spice Tips
For deeper heat, increase the red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. If you prefer subtle warmth, cut the red pepper flakes to 1/4 teaspoon. A dash of hot sauce at the table lets each diner tune the spice to their taste.
The shrimp cooks fast, so have everything prepped before you turn on the heat. This is delicious served over white rice, with crusty bread to soak up the chili oil, or alongside a simple salad.