Make It A Combo With Shrimp And Chicken Recipe

Prepare marinade

In a large bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce (if using).

Divide marinade

Remove about 1/3 of the marinade into a separate small bowl for the shrimp (shrimp need less time). Reserve the remaining marinade for the chicken.

Marinate chicken

Trim and cut the chicken breasts into 1/2–inch strips or 1-inch cubes. Place chicken in the larger portion of marinade, toss to coat. Cover and refrigerate for 30–45 minutes (can be up to 2 hours).

Marinate shrimp

Pat shrimp dry with paper towels, then toss with the reserved smaller portion of marinade. Refrigerate for 10–20 minutes — do not over-marinate shrimp or they become tough.

Prep vegetables

While proteins marinate, slice onion and bell peppers into thin strips, mince the additional garlic clove, chop cilantro, and slice avocados if using. Warm tortillas or cook rice if serving with either.

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers and a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Add 1 minced clove of garlic in the last 1 minute and cook until fragrant. Transfer vegetables to a bowl and keep warm.

Cook chicken

Wipe the skillet clean or use a second large skillet. Heat 1 tbs olive oil over medium-high heat. Add the marinated chicken pieces in a single layer (work in batches if necessary). Cook without moving for 3–4 minutes to get a good sear, then flip and cook another 3–4 minutes until the internal temperature reads 165°F (74°C) and juices run clear. Transfer cooked chicken to the bowl with vegetables and cover to keep warm.

Cook shrimp

In the same skillet, add 1 tbs butter and heat over medium-high. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp to the bowl with chicken and vegetables.

Make pan sauce

Lower heat to medium. Add remaining 1 tbs butter to the skillet and the 1/4 cup white wine or chicken broth, scraping any browned bits from the bottom. Simmer 1–2 minutes to reduce slightly. Stir in 1 tsp honey or brown sugar if using, then add chopped parsley and 2 tbs chopped cilantro. Taste and adjust seasoning with salt and pepper. Return shrimp, chicken and sautéed vegetables to the skillet and toss gently to coat in the sauce for 1 minute to reheat everything evenly.

Portion the shrimp-and-chicken mix onto warmed tortillas, over rice, or on top of salad greens. Top with avocado or guacamole, extra chopped cilantro, and lime wedges for squeezing. Serve immediately.

Leftovers: store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying.