I feel the best way to showcase the sweet flavour of shrimp is to pair it with the sweet flavour of bell peppers. I flavour the sauce with Mexican inspired ingredients. The tomato base in the sauce only help to enhance the flavour of the shrimp and peppers. This is a simple and satisfying dish that only takes about 15 minutes to complete.

Serves 2


  • 2 tbsp olive oil
  • 20 raw shrimp, peeled and deveined (10 shrimp per person)
  • half of a green bell pepper, sliced thin
  • half of a red bell pepper, sliced thin
  • half of a yellow bell pepper, sliced thin
  • small onion, sliced thin
  • coarse salt
  • freshly cracked black pepper
  • 1/2 tsp each of: dried thyme, ground coriander, smoked paprika
  • 2 cloves of garlic, minced
  • 1/4 cup low sodium chicken stock
  • 1 cup diced tomatoes (canned or fresh)
  • juice of one lime
  • handful of chopped cilantro or parsley
1. Heat a medium shallow pan on medium high heat, drizzle in the olive oil and saute all of the sliced peppers and onions for about 2 minutes. Make sure to season with salt and pepper. Then add in the minced garlic and the dried herbs and spices.

2. Deglaze the pan with the low sodium chicken stock. Add and stir in the diced tomatoes and the shrimp. Cook the shrimp and sauce for another 5-7 minutes. The sauce should reduce slightly and thicken.

3. Turn the heat off, squeeze the juice of one lime and sprinkle chopped coriander on top. Serve the shrimp and peppers on top of cooked rice and eat!

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