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
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
-
Step1In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
-
Step2Stir 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
1/2Tips from the Betty Crocker Kitchens
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