Sautéed Shrimp with Red Pepper and Blue Corn Tortillas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy sauteed shrimp paired with sweet red bell peppers and served on blue corn tortillas for a colourful weeknight plate. This mexican-inspired seafood ready in about 22 minutes pairs peeled and deveined large shrimp, olive oil, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium thinly sliced red bell pepper and sauté for 4 minutes until tender-crisp.
  2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet with the peppers. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove skillet from heat and stir in 1 tbsp fresh lime juice.
  4. Step 4: Warm 8 small blue corn tortillas in a dry skillet or microwave until pliable. Serve the sautéed shrimp and peppers atop tortillas, garnished with 2 tbsp chopped fresh cilantro for a vibrant patriotic meal.

Frequently asked questions

How long does Sautéed Shrimp with Red Pepper and Blue Corn Tortillas take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Red Pepper and Blue Corn Tortillas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Red Pepper and Blue Corn Tortillas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Red Pepper and Blue Corn Tortillas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Shrimp with Red Pepper and Blue Corn Tortillas?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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