Chili Lime Shrimp Skillet

Name: Chili Lime Shrimp Skillet
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 pound peeled, deveined and tail off shrimp; 1 teaspoon paprika; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon tapioca flour; 3 tablespoons olive oil (divided); 1 red bell pepper, seeds removed then thinly sliced; 1 large shallot, halved and thinly sliced; 1/2 cup SideDish Chili Lime Vinaigrette; 1/2 cup dry white wine (sub chicken or seafood stock); 2 tablespoons cilantro; Crusty Bread (sourdough, baguette, etc.) (Omit for gluten-free, grain-free, and Paleo); Steamed rice or cauliflower rice

Elise Smith

Servings

Cook Time

20 minutes

Gluten-Free

Dairy-Free

Paleo

Grain-Free

Ingredients

1 pound peeled, deveined and tail off shrimp
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tapioca flour
3 tablespoons olive oil (divided)
1 red bell pepper, seeds removed then thinly sliced
1 large shallot, halved and thinly sliced
1/2 cup SideDish Chili Lime Vinaigrette
1/2 cup dry white wine (sub chicken or seafood stock)
2 tablespoons cilantro

Options for Serving

Crusty Bread (sourdough, baguette, etc.) (Omit for gluten-free, grain-free, and Paleo)
Steamed rice or cauliflower rice

Method

Pat shrimp dry then add to a large bowl with the paprika, salt, pepper and tapioca flour. Toss to combine.
In a large, deep non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Add the shrimp in a single layer and cook until the shrimp is browned and cooked through, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
Reduce the heat beneath the skillet to medium with the remaining 1 tablespoon of olive oil. Then add the red pepper and shallot. Sauté, stirring, until the veggies begin to soften, 3 to 4 minutes.
Next, slowly stir in the white wine, scraping up any brown bits in the bottom of the pan. Let cook, simmering until the white wine has reduced just a bit, about 1 minute. Stir in the SideDish Chili Lime Vinaigrette and continue simmering for an additional 2 minutes. Add the shrimp back to the skillet and toss until the shrimp and veggies are well coated. Remove from heat.
Serve with crusty white bread or rice, if desired. Top with cilantro.