Shrimp with Pumpkin Seed Sauce
Submitted by anniew
Plump shrimp simmered in a Mexican-spiced tomato sauce with crunchy toasted pumpkin seeds and bright lime juice. This one-skillet dinner over rice is ready in under an hour.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minThis Mexican shrimp dish brings nutty pumpkin seeds (pepitas) center stage in a vibrant tomato sauce spiked with coriander and jalapeño heat.
The sauce thickens into a rich coating for tender shrimp, then gets a final flourish of toasted pepitas for crunch and fresh lime juice for brightness. Everything cooks in one skillet and takes less than an hour from start to finish.
Spoon this over fluffy white rice and let the sauce soak in for a weeknight dinner that tastes like you spent all day cooking.
Pro Tips
- Toast pumpkin seeds in a dry skillet until fragrant and lightly browned (this intensifies their nutty flavor)
- Rinse and seed pickled jalapeños to control the heat level (they vary wildly by brand)
- Don’t overcook the shrimp (they’re done when pink and opaque, about 10 minutes)
- Add lime juice at the very end to preserve its bright, fresh flavor
Variations
- Use chicken breast cut into bite-sized pieces instead of shrimp for a heartier version
- Stir in a handful of fresh cilantro just before serving for herby freshness
- Swap rice for warm corn tortillas and turn this into taco filling
Ingredients
Directions
Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour.
Add the undrained tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar.
Cook and stir until thickened and bubbly. Stir in the shrimp.
Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently.
Stir in the pumpkin seeds and lime juice, heat through.
Serve over hot cooked rice.
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