Shrimp a la Diabla
with red peppers / cilantro / tortillas
A simple marinade gives this one-pan shrimp dish an extra infusion of flavor. Serve the shrimp and spicy (or not) sauce with tortillas for scooping up the flavorful sauce.
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Bell peppers, red - 1, diced
- Zucchini - 1 lb, cubed
- Lemons - 1, wedges
- Garlic - 3 cloves, chopped
- Cilantro leaves - 2 Tbsp, chopped
- Oil, olive - 2 Tbsp
- Paprika - 1 tsp
- Butter - 2 Tbsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Wine, white - 1/4 cup (sub stock)
- Red pepper flakes - 1/2 tsp
- Tortillas, taco-sized corn or flour - 8
Nutrition Facts
Prep
- Shrimp - Defrost, rinse and pat dry.
- Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
- Zucchini / Lemons / Garlic / Cilantro - Prep as directed.
- Marinate shrimp - Combine shrimp with olive oil, paprika and garlic. Marinate until ready for cooking, 10 to 30 minutes.
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Make
- Heat a saute pan or skillet over medium-high heat. Add butter and then zucchini and bell peppers with some salt. Saute until softened, 3 to 4 minutes.
- Next add tomatoes, wine and red pepper flakes (start with a small amount and increase if you're worried about heat). Bring to a simmer. Simmer until sauce thickens slightly, 2 to 3 minutes.
- Add shrimp with marinade and stir to combine. Cook until shrimp are pink and opaque, another 4 to 6 minutes depending on the size of the shrimp. Season with some salt and pepper.
- While shrimp cook, warm tortillas according to package directions.
- Divide shrimp and sauce between serving bowls with cilantro on top and lemon wedges on the side. Enjoy using tortillas to scoop up that delicious sauce!
Nutrition Facts
Reviews
Ratings
Most Helpful
Too much liquid for this one, but very tasty! Served with basmati rice and salad instead of tortillas.
1 Helpful47 reviews
Based on the reviews, we cut back on the amount of canned tomatoes and wine used so that it wouldn’t be too soupy. We added adobo seasoning, blackening seasoning, chili powder, and more red pepper flakes to kick up the heat and add more flavor. Served it over a big bed of lettuce with some sour cream on top. It was delicious! Definitely going into our regular rotation.
0 HelpfulToo much liquid for this one, but very tasty! Served with basmati rice and salad instead of tortillas.
1 HelpfulI felt like this was awkward to eat. Mine came out soupy, possibly because of home canned tomatoes. The flavor was good though.
0 HelpfulThis was really good. I had a lot of frozen shrimp that I wanted to use up, so I looked for a quick, easy recipe and this was just that. The only thing time-consuming about this was waiting for the shrimp to defrost. This was the perfect weeknight meal, and it was tasty too. Instead of cubing the zucchini, I made noodles out of it and plated this as a bit of a spaghetti-twist dinner.
1 Helpful