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Margarita Shrimp Stir-Fry

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

  • 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 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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