Step 1

Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.

Step 2

Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.

Step 3

Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.

Step 4

Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.

Step 5

Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.

Step 6

Add bell peppers and saute for 1 minute

Step 7

Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.

Step 8

Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.

Step 9

Garnish shrimp diablo with parsley.