Easy grilled shrimp with sweet peppers over pasta that you can throw together for a quick week night Mexican meal or a Baja fiesta with friends. Shrimp is readily available and affordable in Baja, about half the price that I pay in the U.S., so you don’t have to save them for special occasions. They are a low fat versatile protein source for any healthy Mexican meal. The sweet bell peppers are a colorful source of antioxidants, vitamin A and C, and fiber. A grill basket works well but you could easily make these into kabobs. If you follow a low carb or Paleo diet serve the shrimp over salad greens or zuddles. I rarely eat pasta but a small portion of spaghetti was a welcome addition to this meal.

A crisp Mexican vino blanco from Valle de Guadelupe, a Mexican lager or a tart margarita would pair well. Add a salad and fruit for a nutritious meal that’s sure to please any crowd.

I’m taking my new blog and my original recipe to Fiesta Friday’s blog party and #FishFridayFoodie. Grab a cold pop and join us.

[lt_recipe name=”Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta ” servings=”4″ prep_time=”30 MINUTES” cook_time=”15 MINUTES ” total_time=”45 MINUTES” difficulty=”Easy” summary=”Grilled shrimp, sweet peppers tossed over pasta for an easy week night or guest ready meal. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-23-300×259.jpeg” ingredients=”16 ounces raw shrimp;2 cups diced red, yellow and or orange bell peppers ;1 cup diced red onion;8 ounces spaghetti or angel hair pasta;1/2 cup chopped fresh cilantro;2 limes divided ;2 cloves minced garlic ;4 tablespoons olive oil divided;1 tablespoon butter, optional;1 teaspoon ground cumin;1 teaspoon ground coriander ;1 teaspoon red pepper flakes, optional;1/2 teaspoon sea salt;” ]Prepare shrimp by deveining and removing the shells if you desire. I prefer to leave the shells on if your guests don’t mind peeling them after serving. You can also ask your fish monger to peel and devein your shrimp. ;Toss shrimp with garlic, spices, squeeze of one lime and 1 tablespoon of olive oil. Set aside. Don’t left the shrimp marinade longer than 20 minutes because the lime will “cook” the shrimp. Boil water for pasta and cook al dente. ;Chop peppers and onion. Combine with 1 tablespoon of the olive oil and a dash of salt. Grill vegetables in a grilling basket over direct medium heat until soft, about 7 minutes. Add shrimp and marinade to the vegetables and continue to grill until shrimp are uniformly pink, about 5 minutes. Drain pasta and stir in 1-2 tablespoons of olive oil or butter. Mix chopped cilantro into shrimp and vegetables and serve over pasta. Garnish with lime wedges. [/lt_recipe]

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