YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Shrimp with Crispy Bell Peppers
Enjoy a vibrant medley of spicy pan-seared shrimp paired with crispy red bell peppers, accented with a touch of garlic and a squeeze of lemon. Served alongside fluffy quinoa, this dish balances a zesty kick with satisfying textures, making it a perfect light yet flavorful option for any meal.
INGREDIENTS
6 oz Shrimp (peeled, deveined)
1 medium Red Bell Pepper
1 tsp Olive Oil
1 Garlic Clove (minced)
1/2 cup Cooked Quinoa
1/2 tsp Red Pepper Flakes
Pinch of Salt
Pinch of Black Pepper
1 Lemon Wedge
PREPARATION
Rinse and pat dry the shrimp. Season lightly with a pinch of salt, black pepper, and red pepper flakes.
Slice the red bell pepper into thin strips.
Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for about 2 minutes on each side until they turn pink and opaque.
In the same skillet, toss in the bell pepper strips and cook for an additional 2-3 minutes until they become slightly charred and crispy, ensuring the shrimp and peppers are mixed well.
Warm the pre-cooked quinoa if needed, and plate a serving alongside the shrimp and bell peppers.
Finish by squeezing the lemon wedge over the dish for a bright, zesty finish before serving.