This quick and easy Mexican shrimp skillet is a one-pan dinner ready in just 20 minutes! It’s great over rice or quinoa, in tacos or as a wrap!
What people says about this recipe?
Desir’e Jones; I will definitely be making this recipe again! It was a huge hit with the whole family!
Jamie M; These were amazing. I didnt use the red peppers, mainly because i forgot to get some, but cut up tomatoes and tossed them in after it was done cooking.
Creative Pursuits; We omitted the coriander, cilantro and jalapeño and added the juice of one lime. Delish! Served over rice, this dish is very versatile. Could also be served with quinoa or in shrimp tacos.
Victoria Kelly; This was awesome! We used avocado oil instead of olive oil, added diced tomatoes, mixed rice into the skillet, and served it with avocado.
April Bobadilla; This turned out really good!! I only used 1 jalapeño with just a few seeds because I can’t do a lot of spice but was very good!
Carolina Navarro; So good. I made it extra hot with more peppers with the seeds for my husbands taste.
Amanda Renee; Amazing! Don’t go overboard on the jalapeños, it gets spicy! Otherwise, AMAZING!
KalynsKitchen; YUM! I love to use frozen shrimp in recipes. My dad was a huge shrimp fan so it was what we always had for a special meal at our house. This looks wonderful!
Janet Lsrson; I tried your Mexican shrimp for my husband and myself. I was going to put it over rice….and then I thought a soft taco would be better. Well…we put a little sour cream on the taco and my husband could not get enough. I only had one small soft taco….he couldn’t stop eating it. I didn’t have everything in the house….like a fresh jalepeno pepper….I just used the ones in a jar……but it was so good!! Kudos to you. I’m making it again tomorrow!!😋😋