Smart Mexican Shrimp Skillet
Tonight's skillet dinner is packed with delights, from Mexican-style spices and fresh cilantro to creamy guacamole! A pepper and zucchini hash rounds it all out for a delicious yet light meal.
Smart is based on a per serving calculation of the recipe's kilocalorie and 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
Not included in your delivery
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 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 Mexican-spiced veggies between bowls, then top with shrimp. Spoon salsa and guacamole over top. Sprinkle with remaining cilantro.