Why recepie famous for?
Exactly what we want on a summer night with lots of cold beers.
Ingredients
2 tablespoons canola oil, divided1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch half-moons
1 onion, chopped
1 red bell pepper, cored, seeded, and chopped
4 garlic cloves, chopped
Kosher salt, freshly ground pepper
1/2 teaspoon chili powder
1 pound medium shrimp, peeled, deveined, cut into 1/2-inch pieces
Assorted toppings, such as diced avocado, cilantro, and lime wedges
Instructions
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add zucchini, onion, bell pepper, and garlic. Cook, stirring often, until softened, 6–8 minutes. Season with salt and pepper; set aside.Wipe out skillet; add remaining 1 Tbsp. oil. Heat over medium-high heat. Add shrimp and chili powder; season with salt and pepper. Cook, stirring often, until shrimp are cooked through, about 4 minutes.
Serve with warm tortillas and garnishes as desired.
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