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Trinidad pepper shrimp
Trinidad pepper shrimp recipe, made spicy with black and green pepper in 15 minutes. This stir-fry is best to ENJOY as the weekday dinners.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
servings
Calories
333
kcal
Author
Sujatha Muralidhar
Ingredients
1
tablespoon
sesame oil
1
tablespoon
garlic
minced
1
tablespoon
ginger
grated
1
lb
shrimp
deveined
½
cup
green bell pepper
sliced
¼
cup
pimento peppers
sliced/substitute with red pepper
½
teaspoon
salt
¼
cup
culantro
chopped/substitute with fresh cilantro
2
tablespoon
thyme
fresh
1
tablespoon
lime juice
1
teaspoon
soy sauce
2
tablespoon
tomato ketchup
1
teaspoon
whole black pepper
crushed
Instructions
Over low-medium heat, place a pan. Add sesame oil, grated ginger, minced garlic, cleaned shrimp, sliced green bell pepper, pimento pepper, and salt.
Stir until all the ingredients combined together. Cover and cook it for about 10 minutes in simmer flame.
Remove the lid and in medium flame, cook until the moisture gets evoporated and shrimps are done perfectly.
Turn the heat to low, chopped Culantro, thyme, lime juice, soy sauce, tomato ketchup, and crushed black pepper.
Turn the heat to high and toss until all spices coats the shrimp well.
Serve immediately.
Notes
You may substitute the following items if it is difficult to locate them in your area.
Culantro can be substituted with the chopped cilantro.
Pimento peppers can be substituted with red pepper or any other mild, sweet peppers.
Sesame oil provides a unique flavor to the recipe, however, it can be substituted with canola or corn oil.
Nutrition
Calories:
333
kcal
|
Carbohydrates:
10
g
|
Protein:
48
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
586
mg
|
Sodium:
2178
mg
|
Potassium:
266
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
315
IU
|
Vitamin C:
40.5
mg
|
Calcium:
354
mg
|
Iron:
5.5
mg