Diablo Shrimp over Roasted Vegetables
Not for the faint of heart! With shrimp simmered in a great hot chili sauce, this dish is the perfect complement over roasted veggies and creamy avocado!
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!