Hispanic Kitchen

Spice It Up!

Looking through one of my many cookbooks one day, I stumbled upon some great shrimp recipes. I have always been attracted to fusion cooking, that is fusing two cultures of food into one dish.  The flavors of soy sauce and chiles are a great match for the shrimp-stuffed peppers. I will admit that this recipe requires a few steps, but it is so worth it in the end! This was my husband's request for his birthday dinner, after all, it was his birthday. 

Yields up to 7 servings


14 jalapeno peppers or assorted sweet and hot peppers
¾ cup finely chopped white onion
½ cup finely chopped Anaheim peppers
1 habanero, seeded and minced
2 cloves garlic, minced
1 pound medium shrimp, peeled, cleaned, and finely chopped
1 teaspoon smoked paprika
Salt and freshly ground pepper
½ cucumber, peeled and thinly sliced
¼ red onion, thinly sliced
1 cup low sodium soy sauce
¼ cup fresh lime juice
Canola oil
2 tablespoons chopped cilantro for garnish

I love using assorted sweet and hot peppers for this recipe. I prefer to fry the peppers in a deep pan for less splattering.


1. Pour enough oil into a large heavy skillet to come a ½ inch up the sides of the pan and preheat to medium heat for 5 to 6 minutes.

2. Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to a plate that is lined with paper towels to drain and set aside. Chop the shrimp and transfer it to a bowl, season with smoked paprika, salt, peppers, and 1 tablespoon of oil, set aside.

3. Discard the oil, leaving only 1 tablespoon in the skillet. Add the onions and peppers, season lightly with salt and pepper, and saute until golden brown, about 8 minutes. Add the garlic and cook for 1 more minute. Add the shrimp, and cook until pink and cooked through, about 6 minutes. Taste for salt and let cool.

4. Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stems intact. (For milder heat, carefully cut out ribs.) Divide the shrimp filling among the chiles, careful not to overfill because peppers will tear.

5. On a shallow serving platter, toss the cucumber, onion, soy sauce, and lime juice and spread out on the platter. Arrange chiles seam side up on top and serve. Garnish with cilantro. Serve at room temperature. Yields up to 7 servings.


I like to prepare the onions and cucumbers an hour ahead so they have a chance to marinate for a while. You can also use thinly sliced sweet onions instead of red. We like spicy, so I added a thinly sliced habanero pepper to the mix.

Other recipes by Sonia:

Beef Chili
Cheesy Chorizo Bread
Dulce de Leche and Chocolate Chip Chimichangas
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp

Views: 24548

Tags: Appetizers, Chiles, Shrimp, sonia, stuffed chiles


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Comment by Sonia Mendez Garcia on July 24, 2014 at 1:06pm

That cute Pamela, lol! When a girl knows what she likes, why not stick to it. Thanks for your feedback Pamela.

Comment by Pamela Sawyers on July 24, 2014 at 12:56pm

All of your recipes look delicious, and I cant wait to try them all!.... Sonja, all my friends all call me Blaxican because they swear that in my past life I was Hispanic!

Comment by Sonia Mendez Garcia on March 14, 2014 at 12:46pm

Thanks for the feedback Evelyn. At the time I prepared the recipe, I was following the recipe the way I had learned it, but since then I just roast them on the stove top in a little olive oil. Frying the chiles is an older traditional way of roasting peppers fast, but I prefer them low and slow, ha ha...

Comment by EVELYN on March 14, 2014 at 12:41pm


Comment by Sonia Mendez Garcia on March 13, 2014 at 8:48pm

It is a little time consuming Yolanda, I won't lie, but they are so tasty in the end. Let me know how you like them.

Comment by yolanda on March 13, 2014 at 8:43pm
I'm going to try this! Yummy! !
Comment by Sonia Mendez Garcia on November 25, 2013 at 1:00pm

Thanks Angelica! They are my husbands favorite dishes and mine too, ha ha! I am so happy you all liked the recipe. And thank you for your input!

Comment by Angelica Arrizon on November 25, 2013 at 12:55pm

Just wanted to say tried these this weekend for my husbands birthday. They were a hit everyone loved them. Thank you Sonia for your great recipes.

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