Southwestern Stir-Fried Shrimp

Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6

Ingredients

2
tablespoons lime juice
2
teaspoons cornstarch
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon pepper
1
lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1
large yellow bell pepper, chopped (1 1/2 cups)
1
large red bell pepper, chopped (1 1/2 cups)
1
medium onion, chopped (1/2 cup)
1/3
cup Progresso™ chicken broth (from 32-oz carton)
2
cloves garlic, finely chopped
1/8
teaspoon ground red pepper (cayenne)
2
tablespoons chopped fresh cilantro

  • 1 In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
  • 2 Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

Expert Tips

Enhance the southwest flavor by serving with steamed fresh broccoli spears sprinkled with a little grated lime peel.

One medium lime will give you enough juice for this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
280mg
280%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
120%;
Calcium
4%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 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; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.