with Guacamole
Tonight's skillet dinner is packed with Mexican-style spices, fresh cilantro and creamy guacamole! A pepper and zucchini hash rounds it out for a delicious, light meal. Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Allergens
Utensils
Tags
Shrimp
285 g
Guacamole
3 tbsp
Cilantro
7 g
Zucchini
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Mexican Seasoning
1 tbsp
Red Onion
1 unit(s)
White Wine Vinegar
1 tbsp
Garlic Salt
1 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
Oil
2 tbsp
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut onion into 1/2-inch pieces.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Season with pepper, half the Mexican Seasoning and 1/4 tsp (1/2 tsp) garlic salt.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and zucchini. Cook, stirring occasionally, until tender-crisp, 5-6 min.
- Add remaining Mexican Seasoning and 1/2 tsp (1 tsp) garlic salt. Cook, stirring occasionally, until veggies are coated, 1 min.
- Season with pepper.
- Transfer veggies to a large bowl, then cover to keep warm.
- Add 1 tbsp (2 tbsp) oil, then shrimp to the same pan.
- Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
- Meanwhile, add tomatoes, vinegar, half the cilantro, remaining garlic salt and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
- Divide veggies between bowls, then top with shrimp.
- Spoon salsa and guacamole over top.
- Sprinkle with remaining cilantro.
360
kcal
Calories
20
g
Fat
3
g
Saturated Fat
24
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
27
g
Protein
180
mg
Cholesterol
1770
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
150
mg
Calcium
2.3
mg
Iron
