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Shrimp with Peppers and Corn

H-E-B Showtime



Quick and easy


Prep Time:

15 minutes

Cook Time:

5 minutes


4 servings


1  lb.  peeled and deveined shrimp

1  lime, squeezed for juice (divided use)

2  Tbsp.  H-E-B Pure Olive Oil

2  tsp. each:  chili powder and minced garlic

1/2  tsp.  ground cumin

1  bag (16 oz.)  frozen H-E-B Steamable Rice, variety of your choice

1  jar  H-E-B Specialty Series Roasted Red Peppers

1 1/2  c.  fresh or frozen whole-kernel corn

1/4  c.  fresh cilantro, chopped

*  crumbled feta or white mexican cheese (optional)


Toss shrimp with 2 teaspoons lime juice, olive oil, chili powder, garlic and cumin. Set aside 5 minutes. In the meantime, cook rice in microwave according to directions on bag.

Heat a large, non-stick skillet over medium-high heat 3 minutes. Add shrimp; sauté 3 minutes, scooping and turning continuously or until just beginning to curl. Add red peppers and corn; sauté 1 or 2 minutes or until hot.

Remove skillet from heat; stir in cilantro and remaining lime juice, to taste. Serve over rice. Optional: Top with crumbled feta or white mexican cheese.
Nutritional Information
No Nutritional Information Available
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