This easy spicy shrimp recipe is one our favorite weeknight meals! It’s a quick and easy 30-minute dinner that’s easy to prep and so delicious. You can use fresh or frozen shrimp to make this easy dinner and we love to serve it with pasta or rice for a complete meal.
This shrimp and peppers dish is an easy dinner that’s full of fresh flavors. You only need one skillet to make it and it hardly takes any time – just what we need for busy weeknights, right? The last thing we need at the end of a long day is a complicated recipe and shrimp and peppers is one we make when we’re starving and want something fast.
The shrimp are seasoned with taco seasoning and sautéed with fresh bell peppers, onion, some salsa and lime juice. I love shrimp because they’re not just delicious, but they cook so fast! We love this dinner and it’s one our favorite easy weeknight meals.
The ingredient list is short for this one and the prep is pretty minimal, too, so you can have this sautéed shrimp and peppers on the table in no time.
Ingredients You’ll Need for Spicy Shrimp and Peppers
- Peeled shrimp
- Taco seasoning
- Olive oil
- Red and green bell peppers
- Lime Juice
Let’s talk about the peppers first! You only need two and I like to use red bell pepper, which is sweeter, and a green bell pepper which is a little more bitter. I love that combination, but you can use your favorite colors so feel free to mix or match – red, yellow, orange and green bell peppers all work.
How do you slice peppers?
For this my shrimp and pepper recipe, I like to julienne the peppers which is just a fancy way of saying I cut the peppers into thin strips. Here’s how you do it:
- Slice off the top of the bell pepper. Slice off just enough to remove the stem.
- Next, slice the pepper in half. Remove the seed and white ribs and discard them.
- Lay one half of the bell pepper flat on your cutting board with the skin side down.
- Using one hand to hold the pepper (curl your fingers under for safety!) use your knife in your other hand to cut the pepper into thin strips.
- Repeat with the rest of your peppers!
Once you’ve prepped the peppers you can prep the shrimp. Once you start cooking this recipe goes fast so you’ll want to have all of your ingredients prepped and ready to go.
What kind of shrimp should I buy for this recipe?
Shrimp come in all kinds of sizes and the bigger they are the longer they will take to cook. I prefer to use medium-sized shrimp for this recipe. Just be sure to buy EZ peel shrimp to make things easy!
Buy EZ peel shrimp for a fast meal!PRO TIP
Can I use frozen shrimp?
Yes, you can use fresh or frozen shrimp! I like to use frozen shrimp because it keeps well and I always have it on hand. When frozen shrimp are on sale, I always stock up to save money.
How do you thaw shrimp?
- You can thaw the shrimp in the refrigerator overnight.
- You can also thaw shrimp in a bowl of water. It will need at least 30 minutes to thaw.
- Once your shrimp is thawed pat it dry with a dish towel or paper towels to remove the excess moisture.
What seasonings go well with shrimp?
To make the shrimp spicy, we’re using taco seasoning because we have a Mexican-inspired theme going on with the peppers, salsa and lime juice. But what I love about shrimp is that you can pretty much season them however you like. They have a mild flavor and so it’s easy to dress them up with different seasonings. Here are other ideas for seasoning shrimp:
- Herbs like parsley, thyme, chives, and cilantro. Both fresh herbs and dried ones will work.
- Old Bay seasoning is a classic way to season your shrimp!
- Shrimp always pairs well with fresh citrus, too, like lemon, lime, and orange. Use the zest to add an extra pop of flavor.
- Dried seasoning mixes work well, too, like lemon pepper and Italian seasoning.
- Depending on what you’re making sometimes just simple salt and pepper is enough to season your shrimp, too!
But we’re sticking to taco seasoning for this recipe! Once you have your ingredients prepped and ready to go it’s time to start cooking.
How to Make my Spicy Shrimp Recipe with Peppers
- Heat some of the oil in the skillet and add the sliced onions and peppers. The best way to cook peppers is to cook them long enough so they are tender but still crisp, which doesn’t take long at all.
- Once your onions and peppers are crisp-tender, push them to one side of the pan. Add the rest of the oil in the space that you cleared. Add the shrimp and cook them until they are pink and cooked through. It only takes about 3 to 4 minutes if you’re using medium-sized shrimp.
- Add the salsa and lime juice and stir everything together. Once the salsa is heated through your spicy shrimp and peppers is ready to serve.
For a light and fresh dinner, you can serve the shrimp and peppers all on their own, but we love to make some rice or pasta to serve with them. It goes great with both and it’s an easy way to switch it up. This is such an easy dinner – I hope you love it as much as we do.
We love serving this with brown rice, but you could also make pasta to toss it with.
Bookmark these other 30 minute meals with a Mexican inspiration:
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Spicy Shrimp and Peppers
- 1 pound uncooked peeled shrimp see note
- 2 teaspoons taco seasoning
- 4 teaspoons olive oil divided
- 1 small/medium onion halved and sliced
- 1 red pepper julienned
- 1 green pepper julienned
- ¼ cup salsa
- 1 tablespoon lime juice
- Sprinkle the shrimp with the taco seasoning.
- Heat 2 teaspoons oil in a large nonstick skillet. Add the onions and peppers and cook until they’re tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes.
- Stir in the salsa and lime juice and heat through. Serve hot.
- Serving suggestions: rice or pasta.
Nutritional information not guaranteed to be accurate
Spicy Shrimp and Peppers recipe is an easy 30 minute dinner! Sauteed shrimp and peppers with spicy seasoning and rice or pasta is one of our favorite weeknight meals.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 2, 2020