Peruvian Shrimp

play icon
Add recipe icon
Print icon


PREP: 5 minutes

COOK: 5 minutes

Dairy-Free, Gluten-Free, Egg-Free, Pescatarian, Nut-Free


1 tbsp
olive oil
1 lb
peeled shrimp
garlic cloves, minced
1 tbsp
smoked paprika
1 tsp
dried oregano
1/4 tsp
ground cumin
1/4 tsp
red pepper flakes
lime, zest and juice
Salt and pepper to taste


In a skillet, heat the oil over medium-high heat. Add the shrimp and season with garlic, smoked paprika, oregano, cumin, and red pepper flakes. Cook, stirring occasionally until the shrimp is pink and cooked through, about 4 minutes. Stir in the lime zest and juice and season with salt and pepper to taste.

Serve immediately with some quinoa, potatoes, or salad, or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)146
Total Fat (g)5
Saturated fat (g)1
Trans fat (g)0
Cholesterol (mg)182
Sodium (mg)1109
Total Carbohydrate (g)5
Dietary Fiber (g)1
Total Sugars (g)0
Added Sugars (g)0
Protein (g)20
Vitamin D (mg)0
Calcium (mg)98
Iron (mg)1
Potassium (mg)220