Shrimp and Poblano Peppers

shrimp and poblano peppers

I won’t lie–this recipe has a bit of a kick in it. However, all the kids loved it. I just made sure they had plenty of water handy, and told them they could skip eating the poblanos, as those are the “spicy” culprit.

Recipe: Shrimp and Poblano Peppers

2 lbs medium precooked shrimp

2 poblano peppers, sliced with seeds removed

2 yellow/orange bell peppers, sliced

1/2 cup green onions, diced

1/2 yellow onion (optional), sliced thin

2 cloves minced garlic

3 TBSP olive or coconut oil

salt/pepper to taste

Heat oil in large skillet over medium heat. Add peppers and cook for about 5-7 minutes, until starting to brown and become tender. Add garlic and cook for a few minutes. Add in shrimp and cook until heated through. Delicious!

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Comments

    • says

      Hi, Tereza. I served it with rice–obviously not Paleo, but we all do fine with it, and eat it a few times a week. You could also do quinoa. If you are 100% Paleo, you could serve it with mashed or diced sweet potatoes or mashed cauliflower.

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