Southwestern Stir-Fried Shrimp

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

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Enhance the southwest flavor by serving with steamed fresh broccoli spears sprinkled with a little grated lime peel.
Purchasing
One medium lime will give you enough juice for this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 110mg;
  • Sodium 280mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 13g;
Percent Daily Value*:
    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.