Smart Mexican-Inspired Double Shrimp Skillet

Name: Smart Mexican-Inspired Double Shrimp Skillet with Guacamole
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 570 g Shrimp; 3 tbsp Guacamole; 7 g Cilantro; 1 unit Zucchini; 1 unit Green Bell Pepper; 2 unit Tomato; 1 tbsp Mexican Seasoning; 1 unit Red Onion; 2 tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Pepper*; 1 tbsp White Wine Vinegar; 1 tsp Garlic Salt

with Guacamole

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Tonight's skillet dinner is packed with Mexican-style spices, fresh cilantro and creamy guacamole! A pepper and zucchini hash rounds it out for a delicious, light meal.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:

Quick

•Carb Smart

•Calorie Smart

Allergens:

Crustacean/Crustacé

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

570 g

Shrimp

(Contains: Crustacean/Crustacé)

3 tbsp

Guacamole

7 g

Cilantro

1 unit

Zucchini

1 unit

Green Bell Pepper

2 unit

Tomato

1 tbsp

Mexican Seasoning

1 unit

Red Onion

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values

/ per serving

Calories0 kcal

Energy (kJ)0 kJ

Fat0 g

Saturated Fat0 g

Carbohydrate0 g

Sugar0 g

Dietary Fiber0 g

Protein0 g

Cholesterol0 mg

Sodium0 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Strainer

•Measuring Spoons

•Large Bowl

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

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. Cut tomatoes into 1/4-inch pieces. Roughly chop cilantro. Peel, then cut onion into 1/2-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper, half the Mexican Seasoning and 1/4 tsp (1/2 tsp) garlic salt.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and zucchini. Cook, stirring occasionally, until tender-crisp, 5-6 min. Add remaining Mexican Seasoning and 1/2 tsp (1 tsp) garlic salt. Cook, stirring occasionally, until veggies are coated, 1 min. Season with pepper. Transfer veggies to a large bowl, then cover to keep warm.

Add 1 tbsp (2 tbsp) oil, then shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**

Meanwhile, add tomatoes, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.

Divide veggies between bowls, then top with shrimp. Spoon salsa and guacamole over top. Sprinkle with remaining cilantro.

If you've opted for double shrimp, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of shrimp. Work in batches, if necessary.