CORIANDER LIME SHRIMP WITH SWEET BELL PEPPERS

CORIANDER LIME SHRIMP WITH SWEET BELL PEPPERS

Coriander Lime Shrimp With Sweet Bell Peppers is a vibrant, refreshing and flavourful dish that comes together in minutes. The shrimp are quickly sautéed in olive oil and salt, infused with fresh lime juice and seasoned with chopped coriander for a zesty and aromatic finish, which is paired with sweet and crisp bell peppers. This dish is light yet satisfying, making it a perfect healthy meal option. This recipe is naturally gluten-free, dairy-free, low in carbohydrates and high in protein, making it ideal for keto, paleo and hole30 diets. The combination of tangy citrus and savoury shrimp creates a balanced dish that is great for lunch, dinner or meal preparation. Serve it over rice, quinoa or on a bed of fresh greens for a complete meal. Whether you need a quick weeknight dinner or a fresh summer-inspired dish, this Coriander Lime Shrimp With Sweet Bell Peppers is a delicious choice.

RECIPE CATEGORY

Lunch, Dinner

SERVING SIZE

1

CUISINE

Mexican, Latin American, Mediterranean

PREPARATION/TECHNIQUES

Stir-Fry, Sauté, One-Pot Wonders

OCCASION/HOLIDAY

Casual Dinner, Healthy, Summer, Family Reunion

SPECIAL CONSIDERATION/DIETARY CONCERNS

Wheat / Gluten-Free, Dairy Free, Keto, Paleo, Whole30

DISH TYPE

Seafood Main

INGREDIENTS

The following ingredients are required for the preparation of Coriander Lime Shrimp With Sweet Bell Peppers:

• 85 grams | 3.00 ounces | 5 to 6 medium shrimp, peeled
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
• 2 grams | 0.07 ounces | ½ teaspoon coriander, chopped
• 5 grams | 0.02 ounces | ¼ teaspoon salt
• 75 grams | 2.65 ounces | ½ cup bell peppers, sliced

FULL NUTRITIONAL INFORMATION

• Calories: 192 kilocalories
• Total Fat: 4.3 grams
• Saturated Fat: 0.7 grams
• Carbohydrates: 7.4 grams
• Fibre: 1.4 grams
• Sugar: 3.1 grams
• Protein: 27.1 grams
• Sodium: 406 milligrams
• Cholesterol: 178 milligrams
• Calcium: 60 milligrams
• Iron: 1.6 milligrams
• Potassium: 514 milligrams

PREPARATION

These steps are followed for the preparation of Coriander Lime Shrimp With Sweet Bell Peppers:

• Prepare The Ingredients: Pat the shrimp dry with a paper towel and slice the bell peppers into thin strips.
• Heat The Pan: Heat a non-stick skillet or wok over medium flame. Add olive oil and allow it to warm up.
• Sauté The Bell Peppers: Add the sliced bell peppers to the pan and stir-fry for 2 to 3 minutes until slightly softened.
• Cook The Shrimp: Push the bell peppers to the side and add the shrimp to the pan. Cook for 1 to 2 minutes on one side.
• Season The Shrimp: Flip the shrimp, then add lime juice, salt and coriander. Cook for another 1 to 2 minutes until the shrimp are fully cooked and opaque.
• Serve And Enjoy: Remove from heat and serve immediately. Garnish with extra coriander and a wedge of lime if desired.

PREPARATION TIME

5 Minutes

COOKING TIME

5 Minutes

TIPS

Here are some helpful tips for the preparation of Coriander Lime Shrimp With Sweet Bell Peppers:

• Avoid Overcooking: Shrimp cook quickly, so remove them from the heat as soon as they turn pink and opaque.
• Balanced Flavours: Add a pinch of black pepper or red pepper flakes for extra depth.
• Extra Aromatics: Sauté garlic or onion with the bell peppers for additional flavour.
• Enhance The Citrus: Zest the lime before juicing for a more intense citrus aroma.
• Serving Suggestions: Pair with cauliflower rice, brown rice or quinoa for a complete meal.

VARIATIONS

• Spicy Version: Add a pinch of chilli flakes or a dash of hot sauce for extra heat.
• Creamy Twist: Mix in a tablespoon of coconut milk for a creamy coconut-lime shrimp stir-fry.
• Garlic Butter Alternative: Replace olive oil with butter and add minced garlic for a richer taste.
• Vegetable Boost: Include zucchini, mushrooms or snap peas for extra texture.
• Protein Swap: Use chicken or tofu instead of shrimp for a different protein option.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze cooked shrimp separately for up to 1 month. Bell peppers are best stored fresh.
• Reheating: Warm in a pan over medium flame for 2 to 3 minutes or microwave in short intervals. Avoid overcooking the shrimp.