Tex-Mex Shrimp Noodles
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 619, total fat 20 G., saturated fats 4 G., proteins 36 G., carbohydrates 72 G., fiber 5 G., cholesterol 182 mg, sodium 893 mg, sugar 0 G.
Calories 619, total fat 20 G., saturated fats 4 G., proteins 36 G., carbohydrates 72 G., fiber 5 G., cholesterol 182 mg, sodium 893 mg, sugar 0 G.
Chili powder, bell peppers, and tomatoes transform fried shrimp and noodles into a delicious Tex-Mex dish. First, all the ingredients are individually fried until golden brown, then combined in a light sauce of chopped tomatoes and cooked through. The dish takes just half an hour to prepare, yet it's delicious, like something straight from a traditional restaurant. Serve each serving with a dollop of sour cream, pickled jalapeño rings, and chopped fresh cilantro to fully enjoy the flavors and aromas of Tex-Mex cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g fideo pasta (thin noodles) or broken capellini (angel hair)
- 450 g large shrimp, peeled and deveined
- 1/4 cup vegetable oil
- 2 tsp chili spice mix
- 1 white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 can (425 g) canned diced tomatoes
- Sour cream, pickled jalapeño and chopped cilantro, for serving
We recommend
Recipes with similar ingredients: capellini pasta, shrimps, chili seasoning, sweet pepper, tomatoes, jalapeno pepper
Cooking the dish according to the recipe:
- In a cauldron or large wide saucepan, heat 1 tbsp. vegetable oil over medium-high heat. Add the shrimp, 1 tsp. chili spice mix and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 3 minutes; transfer to a bowl.
- Add the remaining 3 tablespoons of vegetable oil and the pasta to the pan. Cook, stirring, until golden brown, 3 minutes; transfer to a separate bowl.
- Reduce heat to medium and add the onion, bell pepper, 0.5 teaspoon salt, and 1-2 tablespoons water to the pan. Cook, stirring, until the vegetables are softened, about 3 minutes.
- Increase heat to medium-high; stir in 2 cups water, tomatoes, toasted noodles, and 1/2 teaspoon salt. Bring to a boil, stirring occasionally. Cover, reduce heat to medium, and simmer, stirring occasionally, until noodles are tender and most of the water has been absorbed, 10-12 minutes. Stir in shrimp.
- Serve each serving topped with sour cream, pickled jalapeños and chopped cilantro.
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