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Chili-Lime Shrimp and Vegetable Skillet
Recipes
Chili-Lime Shrimp and Vegetable Skillet
4 servings
25 minutes total

Ingredients

  • 1 lb GreenWise peeled/deveined shrimp, tails removed
  • 11 oz sliced fresh zucchini and yellow squash
  • 1 small sweet onion
  • 1 teaspoon chili-lime seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons minced garlic
  • 3 tablespoons lime juice
  • 1 tablespoon GreenWise extra-virgin olive oil
  • 2 (8.8 oz) pouches cooked brown rice
  • 1 tablespoon fresh Italian parsley
  • 1 ripe Hass (or Florida) avocado
  • 1 tablespoon chili-lime hot sauce

Steps

    1. Thaw shrimp, if needed. Cut zucchini, yellow squash, and onion into bite-size pieces. Combine shrimp, chili-lime seasoning, cumin, paprika, garlic, and lime juice; toss to blend (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add zucchini, yellow squash, and onions; cook 3–4 minutes, stirring occasionally, until golden. Remove vegetables from pan.
    3. Meanwhile, microwave rice following package instructions. Chop parsley. Halve avocado; remove flesh and chop into bite-size pieces.
    4. Add shrimp mixture to same pan; cook 2–3 minutes, stirring occasionally, until shrimp are pink and opaque. Return vegetables to pan with shrimp. Add hot sauce and parsley; cook and stir 1 minute. Serve shrimp over rice, topped with avocado.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 410, Total Fat 14g, Sat Fat 1.5g, Trans Fat 0g, Chol 180mg, Sodium 440mg, Total Carb 46g, Fiber 8g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 15%