Charred Shrimp with Jalapeño-Lime Peppers
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2red bell pepper
- 2jalapeño
- 4 clovesgarlic
- 1lime
- 3 tablespoonolive oil
- ¾ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ½ teaspooncrushed red pepper flakes
Prep
- 01
Peel and devein 1 pound large shrimp if not already done; pat dry with paper towels.
- 02
Dice 2 red bell peppers into 1-inch pieces.
- 03
Slice 2 jalapeños into thin rings, removing seeds if you prefer less heat.
- 04
Mince 4 cloves garlic.
- 05
Cut 1 lime in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add the bell peppers and jalapeños. Cook for 5–7 minutes, stirring occasionally, until the peppers are softened and charred at the edges.
- 03
Push the peppers to the side. Add the remaining 1 tablespoon olive oil to the empty space and add the minced garlic. Cook for 30 seconds until fragrant.
- 04
Add the shrimp to the pan along with the smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the crushed red pepper flakes. Toss to coat.
- 05
Cook for 2–3 minutes per side until the shrimp are pink and cooked through. Do not overcook.
- 06
Squeeze the lime juice over everything and toss gently. Taste and adjust seasoning. Serve hot.
Spice Tips
The crushed red pepper flakes provide baseline heat. For more kick, add another 1/4 teaspoon of flakes or include the jalapeño seeds. For deeper smoke and warmth, bump the smoked paprika to 1 teaspoon. A splash of hot sauce at the table lets diners control their own spice level.
Pat the shrimp dry before cooking — this helps them char properly and cook evenly. For a milder dish, remove the jalapeño seeds or use just one. Serve over rice or with warm tortillas to soak up the pan sauce.