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
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
-
Step1In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
-
Step2Heat 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
1/2Tips from the Betty Crocker Kitchens
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