Cajun Shrimp Sauté

by Anne Bennett on July 12, 2016

I love the colorful yellow, red and green bell peppers. Remember, we eat with our eyes as well.

There is no sauce, per say, in this shrimp dish. Rather, it’s a quick and spicy sauté of colorful bell peppers and shrimp to which you can add a jalapeño if you like it hot. Don’t expect your standard shrimp; this is a lively, spicy, fireworks-in-your-mouth shrimp-and-pepper party! Delicious, filling and…Wait, there’s more! — only 2 WW SmartPoints per serving!  (I know, amazing but true!)

The recipe appeared in a weekly Weight Watcher handout, where I’ve found more than a couple of stellar recipes lately. The Weight Watcher recipe called for a Cubanelle pepper and since I had no idea where to source them,  I added a green bell pepper. My theory: three peppers, three colors, the more the merrier. I also added the optional jalapeño, diced, which ramped up the fiery scale to just the level we like.

You can serve this with rice or pasta, or you can further reduce the caloric load by serving it with either spiralized zucchini or cauliflower rice. Trust me, though, if you serve it plain, you won’t be unhappy.

1/2 tsp. paprika
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. large shrimp, peeled, de-veined & patted dry
1 Tbsp. plus 1 tsp. olive oil, divided
1 large onion, coarsely chopped
1 Tbsp. garlic, minced
1 large yellow bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2-to-1 jalapeno pepper, seeded, deveined and finely chopped (optional)
Fresh parsley, coarsely chopped
1 lemon, cut into wedges

In a small bowl stir together spices, salt and pepper. Place shrimp in a large bowl and toss with half of spice mixture. Set aside.

Heat large nonstick skillet over medium-high heat; add 1 Tbsp. oil and swirl to coat pan. When hot, add onion and sauté 3 minutes. Add garlic and cook, stirring, 1 minute. Add peppers and remaining spice mixture. Sauté until tender-crisp, 4 to 5 minutes. Spoon into a bowl and set aside.

Set same skillet over medium-high heat and add remaining 1 tsp. oil to pan. Add shrimp in single layer; sauté 2 minutes, flip and sauté to cook through, 2 more minutes. Add reserved pepper mixture and toss to heat through. Top with parsley and a squeeze of lemon juice. Serve with lemon wedges.

Serve 4 (about 1 1/2 cups per serving)
WW SmartPoints per serving: 2

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{ 2 comments… read them below or add one }

Claudia July 13, 2016 at 7:04 pm

I can’t wait to make this – looks delicious as always. I’m not able to pin this – have done it before from your site but can’t do it now. Is it me or is pinning now allowed from Hungry Poodle?

Judy July 13, 2016 at 7:24 pm

Looks great! To keep the carbs down, I won’t include pasta or rice.

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