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 min
  • Total Time 15 min
  • Servings 4

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.

Expert Tips

Serve this saucy shrimp mixture over rice or couscous, or with crusty French bread. Add a tossed salad to complete the meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
320mg
320%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
8%;
Iron
20%;
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.