Margarita Shrimp Stir-Fry

Margarita Shrimp Stir-Fry

Turn frozen margarita mix into a mouth-watering marinade for shrimp.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

2

servings

1/2
cup frozen (thawed) margarita mix
1
teaspoon grated lime peel
1/2
lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1
tablespoon butter or margarine
1/2
medium green bell pepper, cut into thin strips
1/2
medium red bell pepper, cut into thin strips
1
tablespoon finely chopped cilantro
1
cup uncooked instant white rice
1
cup water
  1. In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
  2. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
  3. Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
  4. Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Chicken is a great substitute for the shrimp in this recipe. Use 1/2 pound of boneless skinless chicken breasts, cut into 1-inch pieces.
Try basmati or jasmine rice with this stir-fry. Start the rice before you start cooking the peppers, preparing as directed on the package.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 175mg;
  • Sodium 860mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 2g,
    • Sugars 10g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.
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