Roasted Pepper and Lime Shrimp

Yesterday I ate too much food at my sister’s barbeque. I had such a great time with my family that before I knew it I consumed too much yummy, grilled food. So, today I am all about eating something lighter. Seafood always comes to mind when thinking about eating lighter.  The easiest seafood to prepare is shrimp, so I decided to make a shrimp and rice dish highlighted with tangy fresh lime juice balanced with roasted peppers. The mild hint of spice really hit the spot.


3 medium serrano chilies
4 medium cloves garlic
1 tablespoon paprika
1/4 cup freshly squeezed lime juice
1 tablespoon red wine vinegar
1/3 cup olive oil
1 1/2 pounds uncooked, deveined, and peeled shrimp
1 teaspoon sea salt
1/3 cup chopped fresh parsley
1 teaspoon chili pepper flakes
Cooked Brown rice

  • Heat oven to 500°F.
  • Place chilies on a baking sheet and roast on the oven top rack until blackened and soft, about 10 to 15 minutes. Trim chilies and remove seeds.
  • Combine chilies, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined for 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
  • Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate for 20 minutes in the refrigerator.
  • Heat a large skillet over medium-high heat. When heated, add shrimp and marinade. Cook until white for about 2 to 5 minutes, while stirring occasionally.
  • Remove from heat.  Add parsley, salt, and pepper flakes. Stir.
  • Serve shrimp and sauce over cooked brown rice. 

Servings:  4 servings
Calories: About 300 per serving.

Original recipe cited from, Aida Mollenkamp.