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Food & Drink
Serve this dish with jicama sticks and guacamole. You can make this colorful dish even more vibrant by using different color peppers or purple onion.
Prep time: 15 minutes Serves: 5
1 pound medium shrimp, peeled and deveined
1 teaspoon canola oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium onion, sliced into thin strips
¼ cup water
½ mushrooms threads
½ tablespoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon cumin
½ teaspoon salt (optional)
½ teaspoon ground black pepper
10 corn tortillas
Coat a large non-stick skillet with cooking spray. Cook the shrimp over medium heat for about 2 minutes. Remove the shrimp from the pan and set aside.
Add the oil to the pan and heat. Add the bell peppers, mushrooms, onions and cook for about 7 minutes or until they begin to brown.
Add the shrimp and any juices back to pan.
Add the water and spices, including salt (optional) and pepper. Bring the mixture to a boil; reduce heat and simmer until the water evaporates. Serve the shrimp and peppers in the corn tortillas.