If you like easy to make, spicy one dish meals, this recipe is for you!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.

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  • Remove the seeds from 2 of the jalapeno peppers and 4 of the banana peppers. In a food processor, chop all the jalapeno peppers, all the banana peppers, onion, and okra.

  • Spray a large, deep skillet with cooking spray. Place the pepper mixture in the skillet, and cook and stir 5 minutes over medium heat. Mix in the diced tomatoes and juice, tomato paste, and squash. Bring to a boil. Reduce heat to low, and simmer 10 minutes, until squash is tender. Season with thyme.

  • Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.

Nutrition Facts

191 calories; protein 23.4g; carbohydrates 20.4g; fat 1.5g; cholesterol 172.9mg; sodium 564.5mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
04/22/2006
Delicious! I used only the jalapeno peppers no banana peppers. I added 1 green bell pepper dash garlic powder and 10 oz frozen peas (had them hanging around) and omitted the squash though I'm sure it would be great. Awesome! Read More
(17)

Most helpful critical review

Rating: 3 stars
09/19/2012
Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy. Read More
(1)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/22/2006
Delicious! I used only the jalapeno peppers no banana peppers. I added 1 green bell pepper dash garlic powder and 10 oz frozen peas (had them hanging around) and omitted the squash though I'm sure it would be great. Awesome! Read More
(17)
Rating: 5 stars
09/05/2007
Made this recipe yesterday but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original! Read More
(13)
Rating: 4 stars
08/10/2009
Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat off like a half minute before they look done and they'll continue to cook as the dish cools coming out tender instead of rubbery. Read More
(10)
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Rating: 4 stars
10/15/2010
great way to use up some of my summer okra. the only thing that might have made this better is a little spicy sausage to compliment the shrimp. I served this over quinoa to incorporate a whole grain. Very hearty. Read More
(6)
Rating: 1 stars
12/15/2011
I made this today according to the recipe and me and my husband were not impressed. He said it had no flavor although I wouldn't go that far I definately was not pleased enough to ever try making this again. Read More
(1)
Rating: 3 stars
09/19/2012
Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy. Read More
(1)
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Rating: 4 stars
12/15/2014
This was pretty good and I liked that there were lots of vegetables. I added 1/4 tsp celery and 1/4 tsp garlic salt since some said this lacked seasoning. Read More