Ingredients
- 1/2 lb (approx. 250-300 g) large shrimp, peeled and deveined
- 1 large orange or 2 mandarins, peeled and cut into segments
- 1 medium carrot, cut into matchsticks
- 1/2 red bell pepper, sliced
- 1/2 red onion, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
-
Optional: 1 cup cooked brown rice or quinoa for serving
Instructions
First, season the shrimp with salt, pepper, and paprika, making sure they are evenly coated. Heat the olive oil in a large skillet over medium-high heat and add the onion, carrot, and red bell pepper, sautéing for about 3 to 4 minutes until tender but still slightly crisp. Add the minced garlic and sauté for another 30 seconds until fragrant. Add the shrimp to the skillet and cook for about 2 to 3 minutes on each side until they turn pink and are fully cooked. Finally, add the orange segments and gently stir for just one minute so they warm slightly without falling apart. Serve the shrimp and vegetables on their own or over brown rice or quinoa for a complete meal, and enjoy the fresh, seasonal flavors of Florida.
Florida Tip
- For a more tropical touch, add diced mango or seasonal strawberries. You can also use grilled shrimp instead of chicken for a coastal flavor.