Southwestern Stir-Fried Shrimp

Name: Southwestern Stir-Fried Shrimp
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Southwestern
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

9 Ratings

2 Reviews

Prep 20 min
Total 1 hr 20 min
Servings 6

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

By Betty Crocker Kitchens

Updated August 2, 2010

Make With

Progresso Broth

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

Steps

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.

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.