Ingredients:

  • 1 lb large shrimp (21/25 size), peeled, deveined, and patted dry
  • 1 red bell pepper, sliced into 1/4 inch strips
  • 1 yellow bell pepper, sliced into 1/4 inch strips
  • 1 large yellow or white onion, sliced into 1/4 inch strips
  • 3 Tbsp Canola or Vegetable Oil (divided)
  • 2 Tbsp fresh lime juice
  • 2 tsp Ancho Chili Powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt (divided)
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 Tbsp fresh cilantro, chopped (for marinade and garnish)

Instructions:

  1. In a medium bowl, combine the dried shrimp with 1 Tbsp oil, lime juice, Ancho chili powder, cumin, oregano, cayenne pepper, black pepper, and 1/4 tsp salt. Toss to coat evenly and let sit while preparing the vegetables (5-10 minutes).
  2. Heat a large cast iron skillet or heavy pan over high heat. Add 2 Tbsp of the remaining oil. Once shimmering, add the sliced bell peppers and onions. Spread them in a single layer and let them sear undisturbed for 2-3 minutes to achieve char. Toss, and continue cooking for 3-4 minutes until tender-crisp. Remove vegetables from the pan and set aside, reserving any liquid.
  3. Return the skillet to high heat. Ensure the pan is screaming hot. Add the marinated shrimp in a single layer (work in batches if necessary to maintain high heat). Cook for 1.5 to 2 minutes per side until deeply seared and opaque. Avoid overcrowding the pan to prevent steaming.
  4. Return the cooked vegetables to the pan with the shrimp. Add any reserved juices. Toss quickly to combine, ensuring everything is hot. Garnish with fresh cilantro and serve immediately with tortillas and your favorite toppings.