Smart Mexican-Inspired Shrimp Skillet
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Smart Mexican-Inspired Shrimp Skillet

Smart Mexican-Inspired Shrimp Skillet

with Guacamole

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:
Shrimp
Sulphites

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

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

3 tbsp

Guacamole

7 g

Cilantro

1 piece

Zucchini

1 piece

Green Bell Pepper

2 piece

Tomato

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 piece

Red Onion

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Sugar*

2 tbsp

Oil*

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Nutrition Values

Calories360 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate24 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol180 mg
Sodium1770 mg
Trans Fat0 g
Potassium1150 mg
Calcium150 mg
Iron2.3 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

Strainer
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Small Bowl

Instructions

Prep
1
  • 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.
Cook veggies
2
  • 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.


Cook shrimp
3
  • Add 1 tbsp (2 tbsp) oil, then shrimp to the same pan.
  • Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
Make salsa
4
  • 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.
Finish and serve
5
  • Divide veggies between bowls, then top with shrimp.
  • Spoon salsa and guacamole over top.
  • Sprinkle with remaining cilantro.