Pan-Roasted Sizzling Shrimp

Chef Richard 2 Servings 30 minutes

Three different kinds of sweet and hot peppers are combined in this pretty shrimp dish: a red bell pepper for color and sweetness, a green Anaheim Chile pepper with a mild amount of heat, and spicy jalapeño for a bit of punch.


  • 2 tablespoons olive oil
  • 12 uncooked large shrimp, peeled, deveined
  • 1 red bell pepper, seeded, cut into thin strips
  • 1 fresh Anaheim chile, seeded, cut into thin strips
  • ½ jalapeño chile, cut lengthwise, cut into thin strips
  • ½ small onion, cut into thin strips (about 1 cup)
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • Chopped fresh cilantro


  • Heat oil in heavy large skillet over high heat.
  • Add shrimp; sauté until outside is pink but center is still translucent, about 2 minutes.
  • Add bell pepper, both chiles and onion; sauté until peppers begin to brown and shrimp are opaque in center, about 3 minutes.
  • Add garlic and cumin; stir to coat. Season to taste with salt and pepper.
  • Sprinkle with cilantro.