Tex Mex Shrimp
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Tex-Mex Shrimp brings bold, vibrant flavor to your dinner table in minutes. Juicy shrimp are seasoned with smoky spices, tossed with peppers and onions, and cooked until perfectly tender. Every bite is zesty, colorful, and full of the fresh, bright flavors you love in Tex-Mex cooking.
Serve it over rice, tuck it into warm tortillas, or pile it on top of a fresh salad. It’s a quick and versatile meal that transforms simple ingredients into something exciting and delicious — perfect for busy nights when you want big flavor fast.
Tex Mex Shrimp
SPICY!!! This Tex Mex Shrimp is flavorful and quick and can be served over rice, pasta or your favorite side. If it's a little too spicy, you can omit the jalapeno, hot sauce or the cayenne pepper.
Ingredients
- 2 lbs frozen uncooked shrimp
- 2 tbsp olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 2 14 oz cans diced tomatoes
- 1 16 oz can tomato paste
- 1 cup chicken broth
- 2 tsp sugar
- 1/8 tsp cayenne pepper
- 1/4 tsp hot sauce
- 1 cup frozen whole kernel corn
- any type of microgreens and sliced lime for garnish
Instructions
- In skillet, heat olive oil and saute onion and garlic until almost crisp-tender.
- Add bell pepper and jalapeno pepper; cook and stir 2 minutes longer.
- Add undrained tomatoes, tomato paste, broth, sugar, cayenne pepper and hot sauce. Simmer for 10 minutes. Cool.
- Add in frozen corn; mix well and pour into zip top freezer bag. Attach separate bag of frozen shrimp, label and freeze.
- To Prepare: Place frozen sauce in saucepan and cook over low heat until thawed.
- Increase heat to medium and bring to a simmer.
- Place frozen shrimp in a colander and run cold water over to thaw for 3 to 4 minutes.
- Add thawed shrimp to simmering sauce and cook for 3 to 4 minutes or until shrimp are pink and cooked through.
- Can be served over rice or pasta or with your favorite side dishes.
