Shrimp Discada
This Shrimp Discada is a vibrant Mexican-inspired skillet dish loaded with juicy shrimp, fresh vegetables, and spices. Perfect for weeknight dinners or weekend gatherings, it’s best served with warm tortillas, fluffy rice, or crusty bread.
Ingredients (Serves 4):
500g medium shrimp, cleaned and peeled (tails on optional)
2 tbsp vegetable oil or butter
½ medium onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 medium tomatoes, diced
½ cup corn kernels (fresh or frozen)
½ cup peas (optional)
1 jalapeño or serrano pepper, finely chopped (optional for spice)
¼ cup tomato sauce or puree
½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
Salt and black pepper to taste
¼ cup fresh cilantro, chopped
1 lime (for serving)
Warm corn tortillas, rice, or bread (for serving)
Instructions:
Prep the Shrimp
Wash, pat dry, and lightly season the shrimp with salt, pepper, and lime juice. Set aside.
Heat the Skillet
Heat oil or butter in a large skillet or comal.
Sauté the Vegetables
Add onion and garlic, cooking until fragrant and translucent. Stir in red and green bell peppers, cooking 2–3 minutes. Add diced tomatoes, jalapeño, corn, and peas. Cook about 5 minutes until tender but still slightly firm.
Add the Shrimp
Turn up the heat slightly and add shrimp. Cook 4–5 minutes, stirring occasionally, until shrimp turns pink and firm.
Season & Combine
Mix in tomato sauce, cumin, paprika, oregano, salt, and pepper. Let simmer 2–3 minutes to allow flavors to meld.
Finish & Serve
Remove from heat, sprinkle with fresh cilantro, and serve hot with warm corn tortillas, rice, or crusty bread. Squeeze fresh lime over the top for a zesty finish.
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Delicious Shrimp Discada recipe a quick Mexican shrimp skillet with fresh vegetables, spices, and lime. Perfect served with tortillas, rice, or bread for a flavorful dinner.