Fire Roasted Shrimp Veracruz

Fire Roasted Shrimp Veracruz

What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
tablespoon olive or vegetable oil
1
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/4
cup sliced green onions (4 medium)
1
fresh jalapeño or serrano chile, seeded, finely chopped
1
teaspoon grated orange peel
1
teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
  1. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
  2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve this saucy shrimp mixture over rice or couscous, or with crusty French bread. Add a tossed salad to complete the meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 320mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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