A skillet of delight awaits with flavours of Mexican spices, fresh cilantro and creamy avocado salsa! Pepper and zucchini hash round out this perfect meal that's on the lighter side!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Halve tomatoes. Roughly chop cilantro. Peel, then cut onion into 1/2-inch pieces. Drain and rinse shrimp, then pat dry with paper towels. Season with pepper, half the Mexican Seasoning and 1/4 tsp garlic salt (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and zucchini. Cook, stirring occasionally, until tender-crisp, 5-6 min. Add remaining Mexican Seasoning and 1/2 tsp garlic salt (dbl for 4 ppl). Stir occasionally, until coated, 1 min. Season with pepper. Transfer to a large bowl and cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl), then shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.
While the shrimp cook, peel, core, then cut avocado into 1/4-inch pieces. Add tomatoes, avocado, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Stir to combine. Season with pepper.
Divide Mexican-spiced veggies between bowls and top with shrimp. Spoon avocado salsa over top. Sprinkle with remaining cilantro.