Diablo Shrimp over Roasted Vegetables
Not for the faint of heart! This traditional Mexican dish slowly simmers shrimp in a blend of spices and peppers, brought to life by the zest of lime and creamy avocado, for a great meal to warm you up inside and out!
Get by with a little help from my friends! I take pride in the fact that most of my recipes are made from real, fresh ingredients. I rarely use premade foods, mostly because of flavor and control over preservatives, but also it can become much more expensive to rely on someone else to prepare your dishes. That being said, there are a few items in my pantry that I have no problem taking a short cut with! This can eliminate lots of time and in some cases, even cost. Reduced balsamic vinegar can be found already reduced, riced frozen cauliflower is cheap and ready to go, and, in this case-chili garlic sauce. Typically, this sauce is found in the ethnic section of the grocery store. I like this sauce because it has minimal ingredients and preservatives. It slow cooks chilis with seeds in along with garlic and seasoning, creating a spicy paste that is great in many dishes to add heat, without changing the flavor profile a lot (I’m not endorsing this product, it has just become a staple in my fridge and I’m sharing my good findings). Try adding a little at a time because it will sneak up on you!
Soak it all up! There is a wonderful enjoyment in the process of creating a great sauce, and a horrible feeling to see it washed down the drain after the meal. In this dish, I paired the shrimp over roasted vegetables for a few reasons. First of all, by using the air fryer or oven to roast the vegetables, they naturally dry out a little more than the raw form, which allows them to absorb some of the sauce created, giving a great additional flavor. The second reason is the spice level. With most vegetables, zucchini in this case, they have a fairly spongy texture, and also are quite neutral in flavor, which will help dilute some of the heat from the sauce. When plated, this will make a more cohesive dish that gives great flavors with a spice balance for any palate!
Are you a shrimp lover and looking for more creative ideas? Check out more here:
Cantaloupe Microgreen Salad with a Blackberry Balsamic Glaze
Jalapeno Peach Salsa with Chipotle Shrimp
Simple Shrimp Stir Fry with Steamed Kale and Cauliflower Rice
Shrimp Scampi with Kale and Sun-dried Tomatoes
Have you tried any of these or have other suggestions?! I’d love to hear from you! Please comment below and share!
Don’t miss out on any of the fun! Jump over and Like and Follow Goddess of Garlic on Facebook, Instagram, and Pinterest to receive updates as new recipes are published!
Enjoy!
Diablo Shrimp over Roasted Vegetables
Equipment
- Skillet with lid
- Kitchen knife
- Air Fryer (optional)
- Mixing bowl
Ingredients
- 1 tbsp Chili Garlic Sauce if you can't find, simmer down hot chili peppers with seeds and double garlic below
- 2 cloves Garlic
- 1/2 medium Yellow Onion
- 2 medium Tomatoes
- 1/2 cup Stock
- 4 sprigs Fresh Cilantro
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 tsp Olive Oil
- Salt and Pepper
- 1 small Yellow Onion
- 1 medium Green Bell Pepper
- 1 large Zucchini
- 2 tsp Olive Oil
- 1 tsp Chili Powder
- Lime, avocado, cilantro leaves optional for garnish
Instructions
- In mixing bowl, combine large cubes of zucchini, onion and green pepper. Toss in olive oil, salt, pepper and chili powder. Place in backing dish or air fryer tray. Roast for 10-15 minutes, or if using oven, 25.
- While the vegetables are cooking, heat oil in skillet and add onions. Cook until slightly translucent and fragrant. Add minced garlic.
- After a few minutes but before garlic browns, add chopped tomatoes and chili garlic sauce. Stir well. Add in stock and bring to a low simmer.
- Place thawed shrimp into sauce and cover with lid, allowing the shrimp to absorb the flavors. Mix in crushed red pepper, onion powder, garlic powder, salt, pepper and about 2/3 of the fresh cilantro, chopped and return lid. Allow to simmer until well combined, and turn very low, removing lid, to give the sauce a chance to reduce for a bit of thickness. Adjust seasoning and spice to taste.
- When vegetables are cooked until tender, plate with scoops of the shrimp mixture on top. Garnish with fresh avocado slices, cilantro leaves, and lime wedges. Enjoy!
