Cisco Kid's Southwest Shrimp Skillet

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Succulent shrimp sizzled with chili-lime zest, evoking the spirit of the American Southwest frontier. This Southwestern-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces, peeled and deveined large shrimp
• 2 tablespoons olive oil
• 1/4 cup, diced red onion
• 1, seeded and finely diced jalapeño pepper
• 2 cloves, minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1, juiced (about 2 tablespoons) lime
• 1/4 cup, chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon (optional) cayenne pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/4 cup diced red onion and 1 jalapeño pepper, cooking for 2 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, cooking for 1 minute until aromatic.
3. Step 3: Add 12 ounces peeled shrimp, 1/4 teaspoon salt, and 1/8 teaspoon cayenne (if using), cooking for 2-3 minutes per side until pink and opaque.
4. Step 4: Remove from heat, stir in 2 tablespoons lime juice and 1/4 cup chopped cilantro, and serve immediately.