Turn frozen margarita mix into a mouth-watering marinade for shrimp.
Margarita Shrimp Stir-Fry
- Prep Time 15 min
- Total 45 min
- Servings 2
- Ingredients 9
Ingredients
- 1/2 cup frozen (thawed) margarita mix
- 1 teaspoon grated lime peel
- 1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
- 1 tablespoon butter or margarine
- 1/2 medium green bell pepper, cut into thin strips
- 1/2 medium red bell pepper, cut into thin strips
- 1 tablespoon finely chopped cilantro
- 1 cup uncooked instant white rice
- 1 cup water
Instructions
-
Step1In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
-
Step2In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
-
Step3Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
-
Step4Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.
Nutrition
380
Calories
7g
Total Fat
22g
Protein
59g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 70
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3 1/2g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 175mg
- 59%
- Sodium
- 860mg
- 36%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 10g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 70%
- 70%
- Calcium
- 6%
- 6%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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