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Southwestern Stir-Fried Shrimp

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By Betty Crocker Kitchens
Updated Aug 2, 2010
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Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.

Southwestern Stir-Fried Shrimp

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 2 tablespoons lime juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
  • 1 large yellow bell pepper, chopped (1 1/2 cups)
  • 1 large red bell pepper, chopped (1 1/2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 1/3 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 cloves garlic, finely chopped
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 tablespoons chopped fresh cilantro
Make With
Progresso Broth

Instructions

  • Step 
    1
    In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
  • Step 
    2
    Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

Nutrition

90 Calories
1g Total Fat
13g Protein
8g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
280mg
12%
Potassium
290mg
8%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
6%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
120%
120%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 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; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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