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Fire Roasted Shrimp Veracruz

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By Betty Crocker Kitchens
Updated Jul 15, 2009
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What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!

Fire Roasted Shrimp Veracruz

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1/4 cup sliced green onions (4 medium)
  • 1 fresh jalapeño or serrano chile, seeded, finely chopped
  • 1 teaspoon grated orange peel
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

Instructions

  • Step 
    1
    In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
  • Step 
    2
    Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

Nutrition

140 Calories
4 1/2g Total Fat
18g Protein
6g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
320mg
13%
Potassium
400mg
11%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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