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Margarita Shrimp Stir-Fry

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Margarita Shrimp Stir-Fry
  • Prep 15 min
  • Total 45 min
  • Servings 2
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Turn frozen margarita mix into a mouth-watering marinade for shrimp.
Updated Dec 16, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

380 Calories, 7g Total Fat, 22g Protein, 59g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
175mg
59%
Sodium
860mg
36%
Potassium
320mg
9%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
7%
Sugars
10g
Protein
22g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
25%
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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