Shrimp Stir-Fry
Ingredients
- 600 gShrimp (peeled)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 1 pcRed onion (sliced)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (finely chopped)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 2 tbspLime juice
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tbspChipotle peppers in adobo sauce (finely chopped)
Method
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.
- 1
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
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
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
Return the shrimp to the pan. Pour in the lime juice to deglaze the cooking juices. Stir briskly so the sauce coats every ingredient.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Reheated shrimps tend to become rubbery.
