Shrimp Salteado

Firm, pearly shrimps seared over high heat, mixed with crunchy and slightly charred bell peppers. Lime acidity deglazes the pan juices to bind the smoky spices.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 271
• Protein: 32 g
• Carbs: 9 g
• Fat: 9 g

Ingredients

• 600 g Shrimp ( peeled )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 1 piece Red onion ( sliced )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper ( finely chopped )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 2 tbsp Lime juice
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Chipotle peppers in adobo sauce ( finely chopped )

Instructions

1. Vegetable preparation

   Cut the red and green peppers into regular strips. Slice the red onion and finely chop the garlic. Seed the chili and cut into small dice. Finely chop the chipotle pepper.

2. Searing the shrimp

   Heat the olive oil in a large skillet or wok until smoking. Sauté the shrimp for 2 minutes until pink and curled. Remove and set aside.

3. Sautéing the vegetables

   In the same pan, toss in the onions and peppers. Let them color slightly without losing their crunch. Add the garlic, chili, chipotle pepper, cumin, and smoked paprika at the end of cooking to avoid burning the spices.

4. Deglazing and binding

   Return the shrimp to the pan. Pour in the lime juice to deglaze the cooking juices. Stir briskly so the sauce coats every ingredient.

Chef's tips

• The pan must be screaming hot before adding the shrimps to prevent them from boiling in their own juices.
• Do not overcook the peppers; they should maintain a firm bite.

Storage

Eat immediately. Reheated shrimps tend to become rubbery.