Ingredients

• 4 oz (approx. 6-8 medium) shrimp, peeled and deveined
• 1 cup bean sprouts
• 1/2 red bell pepper, diced
• 1/4 small red onion, finely minced
• 1 clove garlic, minced
• 1/2 jalapeño, thinly sliced (optional, for heat)
• 1 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt to taste
• Black pepper to taste

Steps

1. Pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with cumin, chili powder, salt, and black pepper.
2. Prepare all vegetables: dice the red bell pepper, finely mince the red onion and garlic, and thinly slice the jalapeño if using.
3. Heat the olive oil in a non-stick skillet or wok over medium-high heat.
4. Add the minced red onion, garlic, and sliced jalapeño (if using) to the hot skillet. Sauté for 1-2 minutes until fragrant.
5. Add the diced red bell pepper to the skillet and continue to sauté for another 2-3 minutes, until it's slightly tender-crisp.
6. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and are opaque throughout.
7. Stir in the bean sprouts and cook for just 1 minute more, allowing them to slightly wilt but retain their crispness.
8. Remove the skillet from the heat. Squeeze the fresh lime juice over the shrimp and vegetables.
9. Stir in the fresh chopped cilantro.
10. Transfer the mixture to a serving bowl and serve immediately for a fresh and healthy Mexican-inspired meal.