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Smart Mexican Shrimp Skillet
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Smart Mexican Shrimp Skillet

Smart Mexican Shrimp Skillet

with Avocado Salsa

Tonight's skillet dinner is packed with delights, from Mexican-style spices and fresh cilantro to creamy avocado salsa! A pepper and zucchini hash rounds it all out for a delicious yet light meal.

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

Tags:
Quick
Carb Smart
Calorie Smart
Allergens:
Crustacean/Crustacé
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

1 unit

Avocado

7 g

Cilantro

200 g

Zucchini

200 g

Green Bell Pepper

160 g

Tomato

1 tbsp

Mexican Seasoning

113 g

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*

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Nutrition Values

Calories490 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate31 g
Sugar12 g
Dietary Fiber12 g
Protein26 g
Cholesterol180 mg
Sodium1910 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
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Small Bowl

Instructions

Prep
1

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 garlic salt (dbl for 4 ppl).

Cook veggies
2

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). Cook, stirring occasionally, until coated, 1 min. Season with pepper. Transfer veggies to a large bowl and cover to keep warm.

Cook shrimp
3

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.**

Make avocado salsa
4

While 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, then stir to combine.

Finish and serve
5

Divide Mexican-spiced veggies between bowls, then top with shrimp. Spoon avocado salsa over top. Sprinkle with remaining cilantro.